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Thursday, October 16, 2008

Chocolate Butter Cake

I've gone into an overdrive, yearning to try out all my baking recipes since I bought my new oven! This cake is hot out of the oven...now I understand why the mannual said reduce temperature by 20%...I did not reduce it for this cake just for the heck of checking if the instructions are correct. Well, next time I will reduce the heat because as you can see, the top cracked very badly. The texture is wonderfully fluffy though.

Photobucket

A very closed up pic of it. What do you think? See the cracked layer at the top?

Anyway, for those who are interested to try out the recipe, here it is:-

Chocolate Butter Cake
You need:

200g butter
180g fine sugar
250g all purpose flour
1 tsp baking powder
120g cooking chocolate, melted (adding a spoonful of vegetable oil and stir to mix will keep it smooth)
5 medium size eggs
80ml milk

And this is how I made it:-

First beat the butter and sugar till light and flufy. Meantime, sift the flour and baking powder together.

Then you add eggs one at a time into the butter/sugar batter, beating well after each addition. If the batter curdled, add a tablespoon of the flour into it.

Next, fold in flour and milk alternatively. Divide into 2 equal parts and add the melted chocolate into one part.

Pour about one large ladle of chocolate batter into a lined baking pan, spreading it out a bit. Then spoon one large ladle of the original batter on top of the chocolate batter and keep repeating alternating between the two mixture until all is used up.

Give the pan a knock on the table top to even up the top and then bake at 190C for 50-60 minutes or until skewer comes out cleaned when inserted
.

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