This is a very beautiful and delicious cake which I tried using "BLUE KEY" Self Raising flour recipe. It's a die die must try recipe.
Ingredients:
200 gm. Self raising flour
230 gm. Butter / margarine
220 gm. Castor sugar
230 gm. eggs
3 gm. Vanilla essence
30 gm. Cocoa powder
50 gm. Milk
a few drops of Green colouring
a few drops of peppermint Essence
Honey Chocolate Fudge:
150 gm. Cooking chocolate
90 gm. Fresh cream
30 gm. Butter
15 gm. Honey (2 Tbsp.)
1. Pre-heat oven to 180C.
2. Line a 20 cm. (8 ") round cake pan with greaseproof paper.
3. Cream the pre-sieved S.R. flour and butter / margarine into a smooth paste.
4. In a separate bowl, whisk the eggs and sugar until spongy. Add the sponge and vanilla essence gradually into the flour paste (No. 2) and beat till smooth.
5. Dive the cake batter into two. Add the cocoa powder and milk to one portion and blend till smooth. Add the green colouring and peppermint essence to the other portion.
6. Pour the two batters alternately into the lined 8" pan.
7. Bake for 45 to 50 mins.
8. Prepare honey chocolate fudge topping by mixing all the ingredients in a pan over boiling water (or use double boiler). Whisk the ingredients for 5 to 10 mins. until the fudge is smooth and glossy. The warm fudge can then be applied on the top and side of the cake.
« Last Edit: Jun 23, 2006, 10:10a
55 comments:
hi,
i tried this cake. turn out very well but burn a bit(my oven-internal problem).anyhow this is the first cake tht i baked perfectly. thanks yochana for the recipe.
Hi, wanted to let you know I tried your recipe and the cake was very good. At first I was a little hesitant with the method as I haven't tried making a cake that way before, i.e. cream butter and flour then add egg mixture. BUT am very glad I overcame my fears. TQ for sharing this recipe. _Jean
Hi Jean,
Glad you succeded in making this cake.
rgds
Hi there,
Thanks for sharing your recipe, I would like to try one of these days. I m v new into baking, may I ask what do u mean by "pour the batter alternatively into the baking pan"? Not really sure how did you manage to make the nice pattern.
Hi anonymous,
Divide the mixture into 2 portions. One is green and the other is chocolate.
Alternately means you scoop the batter one scoop each time one after another..meaning scoop 1 green then top up with the chocolate mixture and repeat this process till finished.
rgds
Hi Aunty Yochana,
i tried this recipe last night n it turned out beautifully! The taste n texture were just right....sweet but not too cloy, rich but not too heavy...Yum! Thanks for sharing the recipe!! I put on the fudge very soon after taking the cake out from the oven...is it better to wait til it has cooled down?
Regards
Ioyces
Hi Ioyces,
Seems like you're back home. Home Sweet Home.
It's better to cool down your cake before pouring the fudge so that the fudge doesn't flow too quickly to the side.
Glad it turned out beautifully and believe it taste delicious too.
rgds
hi Aunty Yochana...
thanks for the advice...
no...i m still stuck in Adelaide..due to some issues with the air ticket...will come home in January..*sigh*...Australia is v hot now...41 degrees..my house is like an oven......so looking forward to coming back!!!
I have been experimenting making tahini (sesame seed 'jam') and also chocolates like the belgian guylian sea shells....it's very easy to make...just melt chocolate buttons n then transfer to appropriate molds..i have to find some hazelnut essence to improve the taste...
Btw Aunty, is there anything that i can help you get from Australia?
Regards
Ioyces
Dear Ioyces,
Thank you so much for your offer of buying things for me. Of course aunty has a lot of things to buy but don't know what to buy. Anything new stuff in the baking tools shop?
BTW, I also know that normally you'll be overweight carrying your stuff home. So don't bother to buy..cos I know that for every extra kilo overweight will cost A$15 per Kg.
rgds
Hi aunty,
tried out this recipe last nite and the cake was good but the top part a bit burn. maybe temp. too high. thanks for the recipe.
aunty, i would like to know how come every time i make icing cake the cream will crack the next day. is it that i whipped too long or what?
hi delia,
I think it's the opposite way - your cream is undercreamed. You should cream it till smooth and velvelty ..try again and see whether it still cracks the next day. I'm curious too...
rgds
aunty,
i did cream it till creamy & velvety but still crack the next day. actually, i did it a few times already n the results are the same. could it be that i din cover it when putting in the fridge that it dried out?
hi delia,
I think your cream has dried out in the fridge. Please remember to put into a container with cover and this should solve your problem. If your cream is uncovered in the fridge, the fridge absorbs all the moisture leaving the cream dry and produces the crack.
rgds
Dear Yochana,
Can you advise how many eggs makes 230gm?
Warmest Regards,
DN
Hi DN,
How many eggs will depend on the size of your eggs. 1 large egg without shell will be around 60gm, medium 50 gm.
thus 230 gm. will be about 4 eggs.
rgds
Hi Aunty,
Wow...this cake really look great! I am keen to give it a try too.. can i just check with you the "Fresh Cream" mention is refering to which type of Cream? Thanks. :)
Hi ellena mummy,
for ganache or topping: It's best to use Dairy Whip Cream - like Elle vire, President, Fuschili
rgds
Thanks... Aunty Yochana,
I will give it a try when i get hold of the cream. Thank :)
Dear Aunty Yochana,
I had this recipe from the blue key flour for almost 2 years now! But I never got to making it until today. It's my 1st time using this cake making method too. I admit I didn't make it chocolate nor mint nor striped coz I don't think I can manage yet. Just made plain cupcakes but they still taste very nice.
Cheers~
Aunty,
1. Can I omit the drops of peppermint essence or its better to have it .. ? [Cos I must go and buy ;p]
2. How did you apply the choc fudge topping so neatly ? Any special round equipments ?
Cheers
Maha
Yes maha,
you can omit the peppermint.
For method, go to my recipe - fly African and you can see how it's done.
rgds
Thanks aunty, but am actually enquiring, how did you apply the choc fudge topping so neatly with fruits init ? Any special round equipments ?
Sorry aunty
Maha
Huh..Maha,
no special equipment...just pour on top only.
rgds
Aunty,
Can I use 8" square cake tin or 9" round tin for this recipe ?
If Yes, can I pls know how much of ingredients I must increase for the respective tins ?
I wana bake this cake for my mum in law's bdy :))
Thanks aunty
Maha
Hi Maha,
Yes you can, you can just add in another 1/4 of the recipe more.
rgds
can i replace that 230 gms of eggs with something else???
can i add more milk i.e 1 egg = 60 gms of milk for that 230 gms egg, aunty? i really wish to bake this cake aunty. thanks
Hi Nikki,
Max...1 egg = 65 to 70 gm.
rgds
Hi
I really love reading yr blog, having so many nice delicious cakes/kuehs etc... I can't bake a good cake. Whenever I bake a whole cake, one side of the cake is not completely baked while the other side already baked. Or sometimes the top burnt before the whole cake can be baked.I followed the cake temp but seemed always need more time than the requested baked time. I am having the 'Tefal' oven that cost me only around $300 plus.
I have to always adjust the baking tray whenever it is abt to get burnt. Pls adv on the oven type. Thanks a lot !
hi there,
Whenever I tried baking a whole cake, it is always unevenly baked, that means to say, one side of the cake is not as cooked as the other side. Though I followed the cake temp and requested time, it always need longer time. The top may even burnt sometimes. Can it be my lousy oven. I am using the Tefal oven, cost around $300 plus. Thought of changing it. Pls kindly advise which is good. Thanks a lot !
Hi mscake,
Most oven has an uneven temperature. Some oven has a higher temperature behind while some is higher in front. Even top and bottom differs. I think your oven is having a major problem of having one side with a much higher temperature than the other side.
From baking cookies you will roughly know which part is hotter by seeing the colour of your cookies. Get to know your oven and when you bake a cake after 2/3 of the timing, turn the cake around and if your top is getting burnt, place a piece of aluminium foil on top and continue baking.
rgds
Hi aunty,
Thanks so much for yr advice. I tried using yr recipe baking the orange chiffon cake. At the start n midst of baking, the cake rose very nicely on a 8" x 6.5" rectangular tin (not the tube type). Towards 35 mins after baking, the top starts to turn dark brown and I am forced to open the oven to turn the tin the other way round.I think because of this, my cake subside a bit by abt 1". Also, when I slide the sides, the brown layers are stucked to the tin. Anyway, I am happy enough. The cake tastes very good .. Thanks again.
ps. one more thing, I want to try yr choco mint cake with fudge topping.
1) I could not find the peppermint
essence in NTUC.Where can i get?
2) What type of fresh cream?
3) To cream s.r.flour with butter,
will it be lumpy. Must we melt
the butter first ?
Thanks.
Hi Mscake,
You can get all cake ingredients from Sun Lik and Phoon Huat. For Whip cream - buy "Pour N whip" from Sunlik or Cold Storage.
Stir the butter till soft then add in flour little by little. It won't be lumpy this way.
Cheers!!
rgds
Hi aunty Lucy,
Thanks so much for yr help. Will go and get the fresh cream and try out this few days.
Hope my cake will turn out nice as I want to use it for my father's death anniversary this coming Monday.
Thanks again !
Hi mscake,
It's so nice of you to make the cake for your father's death anniversary.
rgds.
Hi aunty Lucy,
It's Catherine again. I went to SunLik to buy the peppermint essence for the choco mint cake, also a round cake tray 8.1/2" BUT surprisingly the final cake result rose very nicely.
Not sure If my cake is a failure or half success. Like to post a few questions :
1) The final batter is very thick
and not the 'dropping' type of
consistency like what I used to
get.
2) 1/4 time thru baking, the top
layer has got lumps protruding
out from the surface..
3) It rose up quite nicely BUT
after 50 mins, I checked, the
middle part still wet, so I hv
to extend the baking time till
1hr n 10 mins. Then the cake is
cooked.
4) Cake texture a bit coarse and it
looks oily in appearance BUT
my girl said it's nice and the
peppermint taste is good.
5) Can I change to cakeflour
instead ? notice using cakeflr
for sponge cake, it's so fine.
6) I hv to use 6 small eggs in
order to get 230gm. Bought fm
NTUC.
Very sorry for so many questions as I am hesitating now whether to bake the same cake again for my father's death anniversary. Thanks again.
Hi catherine,
this cake is not lumpy nor a thick batter.
This cake has a very fine texture and it's simply delicious.
rgds
Hi catherine,
this cake is not lumpy nor a thick batter.
This cake has a very fine texture and it's simply delicious.
rgds
Hi Aunty Lucy
Appreciate yr help on some doubt :-
1) when u mention fresh milk or
UHT, can I use the box type
of full-cream milk ?
2) For orange chiffon, it calls for
cakeflr/hk flr BUT mango chiffon
call for top flr. Can I use cake
flr instead ?
3) Re choco mint cake again, I
really need to know how is the
final finishing batter before
putting into the oven - the
'the dropping' from spoon type
of consistency/texture ????
4) If 50 GM milk, is it same as
50 ML milk ?
Thanks very much for yr help !
Hi mscake,
You can use any milk you like. No particular preference.
For all chiffon cakes, You can use any flour you like even plain flour will work as well.
For the choc. mint cake, it should be dropping consistency but not dropping very quickly.
rgds
Hi
Thanks so much.
By the way, do you have any recipe or have you tried out 'siao long pau', hk tim sum ? Seemed to be selling expensive outside and rather difficult to do.
Hi mscake,
yes I do xiao loong pau. It must be eaten on the spot because they have soup in the dumpling, so I'm always put off with the immediate eating and you have to make it on the spot otherwise the skin will stick to the base as the skin is very thin and soft.
rgds
Hi again
You are really really wonderful and just don't know how to compliment u.. FANTASTIC !
Any chance I can see the recipe from your blog for the 'Xiao long pau'??
Next, I baked the choco mint cake but without fudge again. My mum and sis-in-law like it so much. This time the cake is a bit crumbly and bit dry. Is it not enough milk or butter ?
Thanks.
Catherine
I’ve tried this recipe for 3 times in a day with the same prob. I tends to overbaked even I’ve reduce the temp to 150’C. The surface cracked, when I inserted a stick into the cracked surface.. it came out really wet. But the strange part is that those without cracking is firm and the stick came out clean and dry. So I continue baking and end up with a dry cake. ( Only the cracked part caused the prob) Please tell me what’s my prob? Thank you
Hi adeline,
this recipe is by Blue Key. frankly speaking, I tried the recipe for the first time and it came out so delicious and beautiful.
I can't understand why your cake's centre is undercooked. Try using a tube pan the next round and it will improve. It might be due to your oven.
I bake at 175C.
rgds
Thanks aunty.Is tube pan the same as loaf tin? I used 9" square for double recipes. Maybe due to my oven, i used elba and it tends to have a high temp so i always reduce to lower heat when baking.
Hi Angeline.
For double recipe, you need to use a 10" rather than a 9". When the cake is too high, it takes a longer time to cook and that is why your middle part is uncook.
Tube pan is like a chiffon pan but without the loose bottom. Loaf pan is just a rectangular tin.
rgds
Aunty Yo, you mentioned that the sugar and the egg are to be beaten till spongy, what is "spongy"? If using good stand mixer, on what speed to use and beat for how long (roughly) to achieve that spongy stage? How do I tell it's spongy or not? Thank you for your time! Chris
Hi Chris,
spongy means fluffy..
rgds
Hi Auntie, i have a question about the baking tin. This cake suppose to use a loose base baking tin or one that has a fixed base?
I have a loose base cake tin which the base is missing. is it safe to use a cake board to be the base and bake it in oven?
Hi Kathryn
I used a fixed cake tin..no loose bottom tin. Since you lost the bottom plate, I guess you have to buy another one cos putting in a wooden board will not help.
rgds
Hi,
My daughter wanted a mint cake for her coming birthday in November, I came across your recipe in "MYCakeDeco Club" I tried the recipe two days ago, it turned out very well and the whole family and my friends love it. It is very kind of you to share your recipe. I will definitely try all your other recipes. Thank you Yochana.
Congrats Rina.
rgds.
Hi Yochana,
Can I replace the peppermint essence wih something else ? If yes, such as what ?
Hi Yochana,
Shouldn't I add baking powder or baking soda into this cake? Please advise.
Thanks
Indi
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