Sunday, October 14, 2007
Chocolate Lembab Cake
60 gm. cocoa powder
125 gm. hot water
180 gm. fine sugar
130 gm. Unsalted Butter
35 gm. Sugar
130 gm. Self-raising flour
1/8 tsp. salt
1/2 tsp. Vanilla Essence
(1) Mix ingredients (A) and let it cool.
(2) Cream butter with sugar till creamy. Add in salt and vanilla essence.
(3) Add in eggs one at a time till evenly blending before the next addition.
(4) Pour in cocoa powder mixture gradually then add in the self-raising flour.
(5) Pour into a 7" round tray and bake till cooked at 175C for about 60 mins.
(6) For topping, spread some ganache on top.
Posted by Aunty Yochana at 12:21 am
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What's meant by 'Lembab" Aunty Yochana? Sounds like a Malay word to me!
Yes it's a malay word but I don't know what it means. I know lembek is soft but what is lembab ar?? anyone know????
lembab means moist
Oh Thanks anonymous....leant something today. So in English, this cake is called : Moist Chocolate cake.
Aunty Yochana, this lembab cake looks so soft and moist. Would really love to try it one day. Do you mind sharing the recipe pls.. thanks.
Aunty Yochana, thanks so much for sharing.
Can I know how this cake taste?
I can't really remember cos I made so many cakes a day. Overall, it's moist but I find it abit on the bitter side. For sweet tooth like me, I will increase slightly more sugar. Then again, it also depends on what cocoa powder you're using. Some cocoa powder are not so bitter. I used Varlhorna.
Lately i noticed that you have been using unsalted butter for your cakes and muffins. May i know what is the diffence between the salted and unsalted? Would it gives a different texture to the cake? Can i continue to use salted butter as i find the unsalted one is rather expensive?
Hi Aunty Yochana
What is the ganache? Tks.
Hi Aunty Yochana,
i baked the cake this afternoon and my friends love it!
b4 this, i've also made some mooncakes (jelly n ping pei ones) using ur recipes during the mooncake festival. Bcos of ur pretty mooncake pics, i asked my mum to send me some moulds frm m'sia so that i could make them..haha..Thanks for sharing,aunty! :)
Ganache is a chocolate filling or topping for cakes.
Melt 300 gm. chocolate with 250 gm. heavy cream , stir till smooth then add in 20 gm. of butter. Cool and chill slightly to set the chocolate for easier creaming.
I like using unsalted butter as it gives a nice buttery taste to the cakes and cookies. If you use salted butter when the recipe calls for unsalted, just remove the salt that is in the recipe. Anway, it's ok to use salted butter if you like the slight salty taste of the butter.
Congrats on your success. You're just like chin ting who is in
Adelaide. She used my recipes for her mooncakes and even exhibit in one of the uni fair and had good comments.
Keep up the good work..
Hi Aunt Yochana,
It's been a while since I posted on your blog. I still follow your posts very closely, always looking out for simpler recipes that I can bake for my family and friends.
I have a question to seek your help. When I put my square pan to bake in my oven, sometimes, after the time is up, the centre part is completely uncooked! Why is that so? I would get very disappointed with results like that. Not sure if it was due to my mixing? Can you advise please?
I think I will try this Chocolate Lembab Cake. Looks good!
Hi jane can bake,
Get a thermometer to test your oven's temperature. Probably your oven temperature is getting cold. Increase your baking temperature till the cake is cooked.
Thanks Aunt Yochana. Will try to get a thermometer. :)
Btw, I just baked your Tri-colour Marble cake! The looks is nice, but becos I reduced the sugar, it's too bland! :p Heehee...will follow the exact recipe next time!
Thank you very much for all your recipes!
Hi Aunty Yochana
I have successfully baked this chocolate lembak cake without the ganache. It tastes good too without the ganache. Everyone in the family and my colleagues said is a good cake.
Would like to bake another time with the ganache. Pls advise what is heavy cream and where can I get it. Tks.
My children and their friends like your Peach Muffins too.
For heavy crfeam, use Elle Vier, President, Millac Gold and many others that has a 35% fat content. If you go to supermarkets, they do sell Heavy or thick cream. Thick cream is too rich for me.
Hi aunty Yochana:
I tried your Chocolate Lembab Cake and it turn out very nice. The testure was velvety and it was quite rich version of chocolate cake. Have been looking around for a good chocolate cake and so far this is the best. Thank you for sharing this fantastic recipe.
Hi Aunty Yochana,
I baked this cake last wkend...they are awesome :D..
Moist & light, full of chocolatey taste.
A very good recipe that is a sure keeper.Thanks for sharing this recipe.
Can i check if you have any idea whether Hershey's cocoa powder is Dutch-processed or normal processed? Previously i baked a chocolate sponge cake using Hershey's cocoa powder and added baking soda as stated in the recipe. The cake had a little bitter taste. Please advise if i added too little sugar or do i omit the baking soda?? Thanx in adv.
Hi Aunty Yochana,
I tried baking this cake yesterday but the cake cracked and the crust was kind of hard.But today it became soft.Why is it so?However,the cake tasted really delicious!:)Thanks for sharing this recipe!
I like your Chocolate Lembab Cake very much. not very sweet and the texture is just nice.
can i use the same recipe to make it as cupcakes? will the outcome different from baking in the cake pan?
most cakes can be made into cupcakes so I think this shouldn't be a problem.
Hi Aunty Yochana
Thank you for sharing the recipe.
I have tried making the chocolate lembab cake without the ganache, it taste great!!! Thumb up for it!!!
I'm one of your blog biggest fan. Tried the recipe n turn out so good. Wonder if I want to make it into 9" or 10" full pan, can I just double up the ingredient?
Yes you can double it ....judge the volume before pouring into the tin.
Hi, Aunty Yochana
I tried today ..
alamat, after 42 mins at 175C on a convection oven, top cracked and I stopped it. Check with a baking skewer and it's cooked but only less than 1.75 inch high on a 8" (dia)round tin. The cake did not rise beautifully like yours. How come huh? What could I have done wrong?
Another question - Your instruction number 2 says 'Cream butter and sugar until creamy' At what speed should I cream it and for how long? Some of your recipes call for creaming the butter and sugar till light and fluffy. How does creamy differs from light and fluffy?
Cream butter and sugar till it turns pale in colour. It's roughly 8 to 10 mins depending on the room temp.
I don't what happened to your cake but there are others who did it successfully.
I suggest you try again.
this is great! my neighbours loved it.
i used cocoa powder from organics balck & green and used only 120g sugar and it taste wonderful.
p/s : i don't like it too sweet.
thank you for the recipe :)
hi aunty yo,
there isn't part A in the ingredients section :(
pls advise.. thxs
HI aunty yo,
there's no part A in ingredients.
pls advise :(
Hi Jen Jen,
Part (A) is at the side of the picture.
I will readjust it.
i hv tried baking this cake but my cake turned out to be rather dense. wat did i do wrong?
i've tried baking this cake but it turned out to be quite dense.....its like a pound cake instead. any idea wat happened?
aunty yo yo,
this recipe is really really gooooddddddddd..........
tried yesterday and it turns out to be perfect....... i sprinkle some chopped almond on it.... hahahaha....
Aunty you are the best!!!
Tried....... superb.... can tis cake use as black forest cake base???
Appreciate your advice unty....
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