#033 - Truly Madly Deeply

My man loves dark chocolate.

He told me not to bake him a cake, but still I want to make one for him. The kids wish too. Nothing much to buy from bakery store (most of the ingredients I have at home) except chocolates. See I got a special cake topper too. Big enough to say Happy Birthday! Yay!

Making a birthday cake for their beloved daddy will be part of their school holiday's activity at home. They help me to wash and clean the dishes too save my time! Hubby always says kids are big enough to be independent, need to let them try to do.

Basic cake recipe I used is from Sonia's Nasi Lemak Lover. Slightly changes by reduce the plain flour portion of 30gm and substitute with 30gm cocoa powder and 1tsp of chocolate emulco. I can tell you from the chocolate sponge cake batter smells really good and taste like chocolate ice cream. The sponge cake I sliced into 3 layers and let it to cool completely or you can bake ahead. I will show you my Chocolate Ganache recipe.

Angeline's Chocolate Ganache recipe from scratch

250gm Anchor UHT Whipping Cream

600g Beryl's Dark Chocolate (coins)

2tbsp of glucose syrup (can be substitute with butter)

Method: Double boiled method is used for melting the chocolate compound. In a stainless steel bowl, pour in the UHT Whipping cream. Add in the dark chocolate coins and glucose syrup into the hot cream. Use a spatula/scrapper to stir, eventually the chocolate will melt evenly and make sure no lumps. Set aside and gradually stir once a while to let it cool down/slightly warm temperature before assembling the cake. Make sure do not over stir.

Assembling the cake: Use a loose bottom tray. Place a layer of sponge cake, pour a layer of Chocolate Ganache. If you want to have a nice and even layer, you can cool the layer for couple of minutes in the fridge before continue layering. Finally, layer the top with sponge cake and press firmly. Set to cool in the fridge for about 30 - 45 minutes. The remaining of the Chocolate Ganache can be keep warm underneath with hot water for later use. Next, to remove the from the loose pan, use a warm knife to swirl around the edge. Gently pour over the cake and use spatula to spread all over the cake evenly (it will be quite messy but it is still tolerable - no worry do it slowly). Clean the side of the cake and let it in the fridge for a while before decorating them. Previously used VIVO whipped cream for my chocolate indulgence cake recipe coating but not that as good as good this one.

My kids come to "keh poh" - busy body again. Always pestering me that they wanted to do this and that. The little one offer me that she will help me to crack the eggs too. Request them to unwrapped the chocolates and I brought out the cake out from the fridge for decoration. My son said, we must do it fast before daddy comes back from badminton. Hehehe.

Tadda, here you are my chocolate cake cum secret recipe moist chocolate cake(almost taste alike). I name this cake - Truly Madly Deeply Chocolate Cake.

Eat a lot of chocolate will feel "jelak"... Pamper him with chocolate cake once a while is fine right? After tasting, my man said the chocolate layering is thick. So will keep in mind of that.

Here wishing everyone Merry Christmas & 

A Happy New Year!