Sunday, October 14, 2007

Chocolate Lembab Cake




Ingeredients (A):

60 gm. cocoa powder
125 gm. hot water
180 gm. fine sugar

(B)
130 gm. Unsalted Butter
35 gm. Sugar
130 gm. Self-raising flour
3 eggs
1/8 tsp. salt
1/2 tsp. Vanilla Essence

Method:

(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.
at

37 comments:

  1. JasminOctober 13, 2007 2:24 am

    What's meant by 'Lembab" Aunty Yochana? Sounds like a Malay word to me!

    Regards.

    ReplyDelete
  2. Aunty YochanaOctober 13, 2007 3:58 pm

    Hi Jasmin,

    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????

    rgds

    ReplyDelete
  3. AnonymousOctober 13, 2007 4:28 pm

    lembab means moist

    ReplyDelete
  4. Aunty YochanaOctober 13, 2007 4:39 pm

    Oh Thanks anonymous....leant something today. So in English, this cake is called : Moist Chocolate cake.

    rgds

    ReplyDelete
  5. Forever FriendOctober 14, 2007 12:35 am

    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.

    ReplyDelete
  6. Forever FriendOctober 15, 2007 12:25 am

    Aunty Yochana, thanks so much for sharing.

    ReplyDelete
  7. AnonymousOctober 15, 2007 12:52 am

    Hi Lucy,

    Can I know how this cake taste?

    wink

    ReplyDelete
  8. Aunty YochanaOctober 15, 2007 4:45 pm

    HI wink,

    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.

    rgds

    ReplyDelete
  9. devanOctober 16, 2007 3:51 pm

    Hello Aunty,

    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?

    regards

    ReplyDelete
  10. AnonymousOctober 16, 2007 4:45 pm

    Hi Aunty Yochana

    What is the ganache? Tks.

    Rgds
    Josephine Seow

    ReplyDelete
  11. b|ossomOctober 16, 2007 10:16 pm

    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! :)

    cheers,
    jingyi
    melbourne,aus

    ReplyDelete
  12. Aunty YochanaOctober 16, 2007 10:39 pm

    Hi Josephine,

    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.

    rgds

    ReplyDelete
  13. Aunty YochanaOctober 16, 2007 10:52 pm

    Hi devan,

    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.

    rgds.

    ReplyDelete
  14. Aunty YochanaOctober 16, 2007 11:08 pm

    Hi jingyi,

    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..

    rgds

    ReplyDelete
  15. Passionate About BakingOctober 17, 2007 1:28 pm

    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!
    Thank you.

    ReplyDelete
  16. Aunty YochanaOctober 17, 2007 3:15 pm

    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.

    rgds.

    ReplyDelete
  17. Passionate About BakingOctober 18, 2007 12:35 pm

    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!

    ReplyDelete
  18. AnonymousOctober 21, 2007 9:24 am

    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.

    Regards
    Josephine Seow

    ReplyDelete
  19. Aunty YochanaOctober 21, 2007 4:11 pm

    Hi Josephine,

    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.

    rgds

    ReplyDelete
  20. Heavenly SweetOctober 22, 2007 12:03 pm

    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.

    ReplyDelete
  21. AnonymousNovember 13, 2007 9:17 am

    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.


    Rgds
    Gossiping

    ReplyDelete
  22. AnonymousDecember 17, 2007 7:33 pm

    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!

    mk

    ReplyDelete
  23. AnonymousDecember 27, 2007 11:16 am

    Hi Aunty,

    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?

    WL

    ReplyDelete
  24. Aunty YochanaDecember 27, 2007 11:28 am

    hi WL,

    most cakes can be made into cupcakes so I think this shouldn't be a problem.

    rgds

    ReplyDelete
  25. AnonymousMarch 28, 2008 9:58 pm

    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!!!

    Cindy

    ReplyDelete
  26. AnonymousMay 30, 2008 11:28 am

    Hi Aunty,

    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?

    ReplyDelete
  27. Aunty YochanaMay 30, 2008 10:21 pm

    Hi Anna,

    Yes you can double it ....judge the volume before pouring into the tin.

    rgds

    ReplyDelete
  28. AnonymousAugust 02, 2008 6:18 pm

    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?

    Thanks, HappyBaker

    ReplyDelete
  29. Aunty YochanaAugust 02, 2008 9:08 pm

    Hi Happybaker.

    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.

    rgds

    ReplyDelete
  30. AnonymousSeptember 17, 2008 3:57 pm

    aunty yochana,

    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 :)

    ReplyDelete
  31. jenjenSeptember 20, 2008 3:25 pm

    hi aunty yo,
    there isn't part A in the ingredients section :(
    pls advise.. thxs

    ReplyDelete
  32. jenjenSeptember 20, 2008 3:26 pm

    HI aunty yo,
    there's no part A in ingredients.
    pls advise :(

    ReplyDelete
  33. Aunty YochanaSeptember 20, 2008 4:32 pm

    Hi Jen Jen,

    Part (A) is at the side of the picture.

    I will readjust it.

    rgds

    ReplyDelete
  34. AnonymousMarch 21, 2010 7:17 pm

    hi aunty,

    i hv tried baking this cake but my cake turned out to be rather dense. wat did i do wrong?

    ReplyDelete
  35. CafmerMarch 22, 2010 9:03 pm

    hi aunty,

    i've tried baking this cake but it turned out to be quite dense.....its like a pound cake instead. any idea wat happened?

    ReplyDelete
  36. DorvinApril 19, 2010 1:46 pm

    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!!!

    ReplyDelete
  37. AnonymousOctober 02, 2010 5:24 pm

    Tried....... superb.... can tis cake use as black forest cake base???

    Appreciate your advice unty....

    TQ

    ReplyDelete