Ingredients:
Chocolate cake
4 egg white
4 egg yolks
160 gm. sugar
75 gm. cake flour
30 gm. corn flour
2 Tbsp. cocoa powder
1 tsp. baking powder
chocolate Butter cream:
125 gm. Butter
125 gm. margarine
80 gm. icing sugar
100 gm. melted cooking chocolate
Method:
(1) cake: Sift cake flour with cornflour, baking powder and cocoa powder.
(2) Whisk egg white until soft peak forms and then add in sugar gradually and whisk till sugar dissolved and mixture is thick and glossy.
(3) Drop in egg yolks, one at a time, making that it's evenly combined before the next addition.
(4) Fold in flour mixture and pour mixture into an 8" round cake tin.
(5) Bake at 175C for about 45 mins. or till skewer inserted in the middle comes out clean.
(6) Leave cake to cool on a wire rack.
(7) For chocolate butter cream, beat butter, margarine and icing sugar till light. Then pour in melted chocolate and mix till evenly mixed.
(8) Apply chocolate cream onto chocolate cake and decorate as desired.
32 comments:
Aunty aunty..gosh...this cake looks scrumptious!! canyou share this recipe with us please??...:) thank you Aunty!
Mel
this cake doesn't use butter or oil? very curious about the taste. maybe I will try baking it :)
Hi zu,
you're very sharp. The original recipe has no oil in it but I added in 50 gm. of cornoil so that it will not be so crumbly.
rgds
thanks lucy, I will give it a shot without the oil :)
Hello Yochanna,
I went back to work this week and when I check on your blog, there are so many new surprises and it's like sunshine for my day :)
Just need to clarify something with you.
At step 3 do we continue to use the whisk to combine the egg yolk. If so at what speed? Does it not deflate the egg white mixture?
At step 4 fold in flour using the whisk also?
Also, you also mentioned to add in 50 gm cornoil to make it less crumbly. At which point should I add the corn oil?
Thanks for your time.
HI Vivian.
At step 3, drop the egg yolks into the beating egg white while the machine is still on...turn down the speed to medium range so that it does not spill out. For flour, you can sieve in the flour (no machine)and fold gently with you hand whisk or spatula, taking care not to delate the eggs. It's better to leave a little streakes here and there rather than deflating the eggs.
rgds
Hi Yochanna,
Thanks for all your tips.
Just one little thing :) You mentioned that by addung the 50 gm cornoil would make it less crumbly. Can you please let me know at which point should I add in the oil?
Hi vivian,
You can add in the cornoil while folding in the flour.
rgds
Dear Aunty Yo,
Tried this cake, result was fantastic.
the chocolate butter cream is really yummy!
when I cut the cake, within 10minutes half gone.....
my hubby which never eat sweet dessert, last nite ate 2 big slices!
thanks to your generousity to shares an excellent recipes with us.
May God bless you!
Hi Aunty,
I bake this cake today so fabulous and yummy, but i didnt use 8' pan coz i only have 9'x 3inch pan. the cake rise quite well as normal but after i leave awhile to let it cool the size of the cake crack. Do u know why is it so? is it because of the bake pan is too big. And i feel the cake is a bit dry. BakeQueen
Hi BakeQueen,
Since you have changed the size of the cake tin, I hope you did remember to cut down the baking time. My cake is not dry so I think you must have overbaked it.
rgds
DEAR AUNTY,
JUST COURIOUS WHETHER THE BUTTER CREAM WILL TASTE GRITTY/ SANDY?
RGDS,
YS
Hi YS,
Butter cream is supposed to be smooth like velvet. Not sandy and gritty.
rgds
hie aunty lucy, i just bought myself a packet of "alkalised dark cocoa powder which i do not know how to use? Do u know if there is a different with the normal imported cocoa powder?
Can it be used for cakes or even macaroons.
thank u
HI sue,
I guess it must be the black jet cocoa powder which I also have. I didn't know how to use it and in the end I mixed with my normal cocoa powder cos I find the black coloured cocoa powder does not give out a nice cocoa smell.
rgds
Aunty,
I've made this cake over the weekend. Is there anything I can do to lessen the chocolate butter cream? To less the icing sugar or the chocolate and by how much? The cake is very delicious but the icing is a bit too sweet. Thanks!
Hi delia,
you cut down the sugar to your taste. Every individual has a different taste bud. I'm the sweet tooth type. I like it sweet but not too sweet.
rgds
should i add both butter and margarine for the butter cream recipe or just one of the above? if both have to be used, can i susbstitute margarine with butter and add 250 gms butter?thanks
can i add 250 gms of butter instead of 125 gms of margarine and 125 gms of butter?
Hi anonymous.
Yes you can use all butter.
rgds
hi Aunty,
ur cake looks so yummy, like 2 try it but can u pls tell me that can i susbstitute 50gm butter for 50gm corn oil??if not can i add olive oil?
sumaiya.
hI sumaiya,
your substitute is for which part?
rgds
hi Aunty,
it's for the chocalate cake that u have mentioned to Zurynee that u have add cornoil??
sumaiya.
Hi,
You can add olive oil or melted butter.
rgds
hi Aunty,
thank u so much.i'll try it 2day n say u hw it comes out!!!!!!!thanxxxxxx aunty
sumaiya
hi,
thank u so much aunty,!!!!i tried it n it turn's realy great!!my parents love's this cake.again thanks alot!!!
sumaiya
Thumbs up Sumaiya..
rgds
hello. I would like to ask if the cooking chocolate already comes in melted form when you buy it or we have to cook this over the stove? thanks.
Hi Mary,
You have to melt it down.
I didn't use chocolate cream.
rgds
Hi Aunty,
I baked this cake on Saturday for my hubby's birthday. However the cake turned out to be too dry as I did not ass the cornoil (will do so for my next attempt). And the butter cream turned out to be too soft. Did I overbeat the cream? Please advise.
And I sent you a comment for the Golden Butter Cream Cake under the June 2007 cake index to email me the recipe.
My email address is : lim.joosin@gmail.com. Please reply.
Thank you.
if i do not have cake flour how?
Hi Aunty Yochana.
For most cakes (eg chiffon) the egg whites are beaten till stiff peaks and yolks are beaten till pale but for this recipe, the yolks are just directly added to the beaten egg whites. Generally, which method do you think would be better for cakes like this and others? Or rather, which method would you prefer using because this yolks to egg white method is rather uncommon haha. Thank you so much! :D
Min
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