Singaporean Chocolate Cake Recipe : Man of the House

Singaporean Chocolate Cake Recipe
Daddy's Birthday Cake

Oh boy, am I glad I finally have the time to sit down and write. I barely had time to breath nowadays, sneaking only time in betweens to read my favourite blogs, flitting in and out like a busy bee. Well, all this is because I am packing the house (more like throwing out garbage), selling what I deem not needed, arranging where to put the rest of the boxes, tits tats of furnitures and my many BIG boxes of kitchen appliances, utensils, gadgets and I don’t even want go there now, ha-ha. This is what happen when a cook decide to shift. Again you ask, when just a year more ago I told you I moved into a new neighbourhood. Yes again, this time, I am moving into my own apartment! Yay! J and I had bought an apartment somewhere in the heart of PJ, which I can only officially move in most likely next year, so I have to unload a lot of things now. It is taking up my every weekend, and most of my free weekdays. Then there is the loan, the legal stuff, the call here and there and everything else. In short, it is really exhausting.

Nevertheless, today I was lucky to be release early from a work training today, therefore this post. I have been meaning to post is since the beginning of this month, which was my dad’s birthday. Yes my dad, the pillar of my house and the foundation of my family.

Every dad is special to every little girl, just like how my dad is. Since the day I was born, he had never really raise his voice on me, not to mention laid hands on me. But he had his ways to keep us (my sister and I) in check, his “because I say so” and his silent treatments. No matter how though, I always see through his scheme. I am the little girl of the house, hardheaded at most times but usually using her charms to manja (pamper) her way through his heart. Whenever he tried to put up his steel manner, I would manja if I ever see there is a chance to get what I want (opportunity sighting is learnt throughout the years of living together), so I usually end up with what I want. But I had never abuse this power though, cause at times I know there are many things that even the best charm can never change or get.

My dad is in someway whom we like to tease in Malaysia, China-man, which actually loosely translated to the same style of the ancient Chinese people’s thinking, but not necessarily meaning it in a bad way. He was strict and conservative in his sense, protective towards his only two daughters, and manly about his house rules. Anyway, as my sister and I grew older, he had learnt to take off his protective net, and let us roam ourselves out in the world. So far, as he is always nearby, traveling forthnighly back to Taiping, we always find chance to come out for a dinner during Sunday nights, just like how we used to do as a family those days. During our Taiping days, we always go out for a full fledged Chinese dinner on Sunday night, its like a ritual. Then we would always go to the same restaurant again and again until we are so bored of it we would change to another, and then the vicious cycle begin again. Anyway, no matter what, I love you, dad!

So back to dad and his birthday, this year, mum insist that all of us go back to Taiping to celebrate. So of we all drove back in 3 separate cars, sis and her boyfriend, J and I and then dad, pardon us for the pollution, but as I told you, my mum insisted. Oh well, since she had came up in our numerous occasions, we all agreed to head home. Then during one of our MSN sessions, yes my mum DO surf the net and chit chat on messengers, she casually mentioned that I should bake a cake for dad. It tugs at my heart, I badly wanted to, but I know time is not on my side. Anyhow, due to perseverance, I got up that early Saturday morning, after arriving the night before in Taiping after midnight, and got over to my Nanny’s house and bake a cake, no so direct as I had to decide a recipe then from one of her old cookbooks, drove out to get the remaining missing ingredients (fortunately everywhere is near in Taiping), and came back to bake the

Singaporean Chocolate Cake Recipe Book
Singaporean Chocolate Cake Recipe Book

Chocolate Cake with Sliced Peaches

Yes it is a weird combination, I admit. It is the spur of the moment, desperate searching ways to spruce up a basic chocolate cake recipe to make it fit for a birthday celebration. The supermarket is out of cheese, and there are not much lovely fruits to choose from, so I resorted to a can of sliced peaches. Therefore, I had to improvise, I had to make do, and when I assemble it I pray it will work well together, which I can say it did, not exceptionally well as in why-we-never-think-of-this or what-a-wonder-combination kind, but just the alright, it-is-special-and-not-bad kind. But don’t be put off as the chocolate cake itself was good, coming from an old Singaporean cookbook, it was moist, delicious and just right, not too sweet, Asian style chocolate cake. Definitely a must try, and you can then use your own ways to spruce it up or just eat it plain or dip into the chocolate glaze (as I did with the chocolate cake pieces from the cut cake session), it was heavenly! Here goes, by the way I had halved the recipe to make an 8-inch cake.


100g chocolate (use the rich kind, I used Varlhona)

Shift together:
112g flour
1 tsp baking powder
Pinch of baking soda
28g cocoa

100g sugar
½ tsp baking soda
5 eggs, separated (I hope I got this right from memory, missed it out from my handcopy)
155g butter
¼ tin condense milk
1 tsp vanilla essense
1 tbsp brandy

Heat oven to 175 degrees.
Melt chocolate over steaming water (like the usual bain marie kind or my Nanny’s bowl-in-water-Asian-style kind)
Beat egg whites with half the sugar till fluffy. Add baking soda and beat till stiff but not dry.
beat butter and remaining sugar till light and fluffy (old books love this word)
Add condense milk by spoonful into the batter, beat well.
Add in melted chocolate bit by bit and beat till incorporated.
Add egg yolks, one at a time, beat well each time
Add vanilla and brandy, beat till blend.
Pour into the prepared and lined 8-inch pan.
Baked for bout 45-55 minutes (we had some trouble during baking, so do not have the exact right time) or till skewer comes out clean (use this method then)

Chocolate Glaze
Whipped up by me out of memory of many food blogs’ recipes I read and the remaining ingredients lying around

110g butter
110g chocolate

Melt them together over slow heat
Let cool a little and then scoop over chocolate cake

To assemble
Cut the cake in half (this was done skillfully by my Nanny)
Put the top side down, hiding the cracks if any
Slather chocolate icing liberally over the cake (cut side)
Arrange the slices of peach around it
Put the other cake slice over, cut side down
Pour the rest of the icing over the cake, forming a lovely overflowing chocolatey fountain
Nanny and I wish we could devour it then when the chocolate cake is dousing in the chocolate sauce, but we put it in the freezer instead and let it set

Then bring to the party and serves 8 people after a full Chinese course meal for sweet endings

Chewy Chocolate Chunks Cookies Recipe : While I am Away

The internet connection was down in my hotel now. So I started writing. I guess when you stop reading you start writing, a good theory no? Well, I have yet to fully gather all the picture and information on Bangkok food, so this post would be about something else. Though it is Bangkok related, as it is about the cookie I baked for J, for his breakfasts and munchies, while I am gone, for I won’t be able to go to our daily breakfasts and to catch him out to grab some food at odd hours.

Before this, J commented that I can bake good cakes but not cookies. I protested defiantly, after all I am a baker, I bake everything well! Or so I thought I did. So I baked a batch of my Godsister’s chocolate-walnut-oat-chocolate chip cookies, which unfortunately did not turn out too well just because I so happen to ran out of baking soda, and acting smart, I added in baking powder as substitute. The cookies turn out with good texture and all but it tasted slightly off to me and definitely very off to J. Later I found out that the baking soda in the recipe serves as not only rising agent but also to counter the acidity of cocoa powder, which explains the off taste of my cookies. Turns out my plans to change J’s mind on my cookies had just backfired and now he is even more sceptical of it.

I let the issue pass, and then the news came that I have to get to Bangkok for a business trip. I just wanted to make something for him while I am gone (though I did not expect it to last the entire trip knowing him, ha-ha), then the thought of regaining his faith on my cookies came to mind too. So I decided to bake him cookies for my away-trip, that’s what I call killing two birds with one stone.

This time I finally manage to bake a batch of cookies that could erase all the doubts on my cookies-baking skills. I had my housemate eating non-stop while I keep baking batches out, which I packed it and sneak out a batch for her too. J commented that the taste was great this time but he asked, “Why was it not crunchy?”

“It is supposed to be a chewy cookie! Don’t you like it?” I exclaimed.

He nods and continued munching, but I was not satisfied with it. I asked, “Is it that you like crunchy ones?” He nods again and continued munching. Being too late, and I am to fly off in a day, I vowed to bake a super-crunchy-and-addictive cookie when I come back from Bangkok. For now, these batch of cookies will do.

Chewy Chocolate Chunks Cookies Recipe
Chewy Chocolate Chunks Cookies

Chewy Chocolate Chunks Cookies

These cookies are really great, if you are looking for the chewy kinds. It would not be too chocolatey, in the absence of cocoa powder (which is why I can use baking powder here instead of baking soda), but chocolate enough with all the chocolate chunks. And the presence of salt brings out the flavours, though my salt was a bit coarse, but once a while biting on some salt was a welcome taste through all the sweetness.

I adapted this recipe from few sources and adjusted to what I have, such as my lack of baking soda and vanilla essence plus chopping up the remaining block of chocolate that I bought for my Y’s birthday cake. The chocolate chunks turn out to be really good, so much better than chocolate chips I believe. Try it, especially when the cookies are just out of the oven with the chocolate chunks in the gooey stage (yes, I was my housemate’s partner-in-crime on eating thorough the batches), after all this is a baker’s privilege. Enjoy!

1 cup all-purpose flour
1 cup whole wheat flour
½ cup rolled oats
2 tsp baking powder
1 tsp salt
175 gram butter
½ cup white sugar
¾ cup brown sugar
1 egg
1 cup chocolate chunks (200 gram)

Preheat oven to 180C and prepare baking sheet/pan, lightly butter.
Sift together all-purpose flour, baking powder and salt.
Then whisk together with whole wheat flour and oats.
In a large bowl, cream together butter and sugars, till light and airy.
Slowly add in the flour mixture till nearly combine.
Sitr in the chocolate chunks until well distributed.
Drop by teaspoonfuls onto prepared pan.
Bake at 180C for 12-18 minutes, until lightly browned.
Remove to wire rack to cool.

Makes about 36 cookies (included baker and partner’s stolen ones)

Black Bottom Cupcakes with ‘Icing’ : Cupcakes-ful of Love

Chocolate Writing @ Black Bottom Cupcakes with ‘Icing’
Chocolate Writing @ Black Bottom Cupcakes with ‘Icing’

Been on a blogging hiatus and I guess there are no better reason than that I have been having fun and eating well. Oh yes, just had two weekends getaway, which the latest one have me and J on a gastronomic excursion up north, no prizes for guessing where it is. Yes you have said it, Penang the food haven of course. The place where all foodies claim to be the one place you must go to stuff your face if you are ever in Malaysia. The place where even when the Penangites themselves have long move out from their hometown, would still scuff at the every apparent mock-Penang-food they find, which are vastly available everywhere in Malaysia. I leave this now to your desires until the time I post up my honest tried and enjoyed reviews. Don’t frown yet, as I promise more than a few posts of my gastro-adventure coming soon, so bear with me for now as the focus should be on J.

Why you ask? Well, it was actually J’s birthday the past 12 days ago (so that’s the REAL reason behind the absence), and so we had been on a prolong celebration. The trip was actually meant for him, but being such a sweet guy, J went on with me to do what I love most instead, that is to EAT. Ah, such tham-jiak-ness to a point of no return. How did J put up with these? Could it be because I could churn out his greatest weakness anytime, tempt him with many cakes, trying variations of our vices, reward him with surprises from time to time, whip up something when hunger strikes and also many of my little Chinese cookouts that I tried, reenacting my Ah Ma’s simple dishes.

Aside all these, all I know is that he is putting up his best with me and my food such as my camera frenzy, especially after I got the new one, where I need to take every picture of every food before consuming, as if it’s a ritual (does anyone out there have the same problem as me?). Sometimes he just wants to dig in straight but I had to warn him not to touch it until I take a decent shot (which takes quite a few tries) and sometimes I just had to give in and let the hungry boy down his food (especially when he is having the tham-jiak face on too). Then he also has to put up with certain degree of humiliation when I go around taking picture of people preparing food. You will sure hear more of these in my Penang-tales to come. In despites the once a while frowning, J had been a great partner in crime of my food endeavors. He had came early in the morning to try my new bakes, bring me to breakfasts (my favourite) and try out new places (knowing well I would go into the picture-taking frenzy), search high and low for some place I read on some foodblog which I insist I must try (or die), and taking me to places he tried which was superb and he would want to share it with me. How much more wonderful can a foodie have from her partner?

Well, I would not be going into details of how J is, I guess the aforementioned of him and my tham-jiak-ness shall suffice. As for now, the cake, the one ultimately should have been the reason of this post. For J’s birthday I wanted to make something special, something different from my 1984’s cakesbake-out. So I decided to make him cupcakes adorn with letters on top to form a certain message (it shall be between us). No prize for guessing again, oh yes, I made it with chocolate and cheese. After all this two combination meant a lot to us

Black Bottom Cupcakes with ‘Icing’ Recipe
Black Bottom Cupcakes with ‘Icing’

Black Bottom Cupcakes with ‘Icing’ and Chocolate Love Letters
Adapted from David Lebovitz, at Leite’s Culinaria

I did some variations on the recipes, substituting chocolates with chopped Oreos that I happen to have extras on hand (ok I admit it’s a big purchase from my company’s warehouse sale). That move actually causes semi-disaster as the cheese portion overflow and was left with ugly bumps on the top of the cupcake due to the huge Oreos chunks. So I had to come up with last minute idea to cover it. I found that the cupcake was not really sweet (yes, I gobbled up one, but just because it split to half due to my clumsy hands when releasing it for the first time), as I had lessen the sugar amount in the original recipe. So I decided to sprinkle the cupcakes liberally with icing sugar till most of the ugly bumps are covered, and then adorn it with chocolate letters. When J tried it, he said it was the best (cup)cake I had ever bake (he had too) and then commented that it has frosting too! Then later I realize that he thought the cheeses was the frosting, as I had bought an inferior cream cheese instead (cause the shop I went to ran out of Philadelphia), so it was not cheesy enough to be noticeable. If I am ever to try this recipe again, I would make sure I buy good quality cheese, stick with chopped chocolates instead of Oreos, stick with the sugar ratio and would pour in the cheese right on top of the chocolate batter; instead of how I tried to spoon it in initially (you wouldn’t want to know how).

250g cream cheese
Scant 1/3 cup of granulated sugar
1 egg
60g of bittersweet chocolate, coarsely chop (which I had substitute with Oreos)

1 ½ cups all purpose flour
1 cup loosely packed light brown sugar
5 tbsps Dutch process cocoa powder
1 tsp baking soda
¼ tsp salt
1 cup water
1/3 cup olive oil
1 tbsp white/red vinegar
1 tsp vanilla extract

50g chocolate
25g of butter

Cheese Filling:
Beat together cream cheese, sugar and egg until smooth
Stir in the chopped chocolate pieces
Set aside

Cupcakes:
Preheat oven to 175C.
Butter a 12 cup muffin tin, (or like me bake it in two batches of 6 holes muffin tin, I had a small oven remember)
In medium bowl, sift flour, cocoa powder, baking soda and salt together.
Mix in the brown sugar.
In separate bowl, combine the water, oil, vinegar and vanilla.
Make a well in the center of the dry mixture, then stir in the wet mixture, till smooth
Do not overmix
Divide batter into the muffin holes, using a spoon, pour the cheese filling into the center of each cupcake, up to the brim
Bake for 20-25 minutes, or till top are golden brown and feel springy when pressed

Frosting (less than an hour before serving a birthday boy):
Melt the extra chocolate and butter in the microwave, stir once a while
Set aside and let cool
Pour it into a piping bag, or like me a ketchup squeeze bottle
Sift icing sugar on the cupcakes generously, till fully coat the top
Squeeze out the chocolates in letters you desire onto the icing sugars

Serving:
Stick one little candle on one of the cupcakes
‘Surprise’ the birthday boy
Sing the age-old song
Demand him to make a wish first before blowing out the candle
Then make him eat at least two cupcakes
Later sneak into the kitchen and try it out yourself

Serves a birthday boy, the baker and his family (12 cupcakes)

Flourless Chocolate Cake : Smile!

Smile!
Smile!

Let’s see. Where do I start? There is so much to tell about a friend of mine, which is extraordinary in her own way. A girl I had mentioned quite a number of times in this blog. Y is a girl of exuberance. A girl who has a sweet smile on the face at all times. If I have to sum her up in one word, smile would would be it. She is smiling when she is walking, she is smiling when she is talking and she is even smiling when she is singing. Yes, she is a girl that smiles and brings joy to whoever she is with.

I have known Y more than 10 years ago, our passionate relationship kicks off when we both found ourselves sharing the same love for basketball. Then our friendship was forged deeper when we had the same class at 14, where we formed 1984; where we had tons and tons of laughter, excitement and adventure.

Our friendship was brought to the next level as we both came to the strange world of KL together, looking for more to life after the peaceful years of schooling and good food at the haven we are in. I call it fate that we both end up in the same college and soon end up as room mate, then to condo-cum-studio-mate and till now, housemate and not to forget, also my band mate. She had always been with me in KL, so to me; she is like my family here. I know I will always have someone to look to, to confide in and to share with, in times joy or turbulence.

I wish there is more I can tell about Y, as believe me she is not as simple as that. But somehow it seems impossible to mention everything about her. I can confidently say that she had always been a great friend, who never failed to be there for me when I needed and will always still be there for me even when I don’t need it. Confusing as it may seems, but believe me, she would understand what I mean. Love you Y, and have a great year ahead as a girl with the age-of-double-number. Cheers.

Extremely ChocolateY Chocolate ‘Kou
Adapted from MollyOrangette

Flourless Chocolate Cake Recipe
Flourless Chocolate Cake

I made a cake for Y, specifically with all her preferences. I forgot to mention that she is a girl of acquired taste, extremely stubborn (which means if she does not like one thing, she would not ever change her mind bout it, no matter how much you try with all sorts of variation), a bit of a traditionalist and have a strong degree of liking to chocolate (who doesn’t?), and with certain specific no-no. She does not eat anything which is too bitter (thus degrade the idea she is addicted to chocolate, lets just add that she loves sweet things too), or anything with nuts, raisins or just anything round, hard or soft or whatsoever that appears in where she thinks it should not. Basically, she loves her food plain, simple and delicious. Since she has the weakness for chocolate, I decide to go all the way out to make an extremely decadent chocolate cake, which is flourless, and of course devoid of any trace of her no-nos.

I had been attracted to this cake since the day I read it at Orangette but have yet to find the occasion for such indulgence. Now this time, Y is going to be the victim, as the result of the cake is certainly addictive. When Y and my friends bit into it, they moaned with pleasure and I am not exaggerating here. In Y‘s words, she mentioned that the cake does not have the texture like regular cake at all but more to like ‘kou’ (as in kuih, like a marriage between pudding and cake), thus the name I christened it.

I would also recommend to use the best chocolate you can find (for me I would certainly go for bittersweet but since it is for Y, I used Vochelle cooking chocolate instead) and also the best butter, full fat kind, oh and the freshest egg around. I said this was good but I also said it was decadent remember.

200 g best-quality chocolate (bittersweet, unless for someone like Y)
200g full fat butter
220g granulated sugar
5 eggs
1 tbsp all purpose flour

Preheat oven to 180C.
Line an 8-inch round cake pan with foil.
Finely chop the chocolate and melt it with butter in a double boiler or microwave, stirring regularly.
Add sugar to the chocolate-butter mixture, beat well and set aside to cool.
Then add in the eggs one at a time, beat well with a wooden spoon at each addition (I like this traditional way, working my arms over the batter).
Add the flour and mix well.
Pour batter into the pan and bake for 25-35 minutes (mine took quite long, I covered the top half way through to avoid burning), until the top is slightly burnt but the middle is still jiggly.
Pull the cake out immediately with the foil and let it cool.
Then slowly peel away the foil, then be strong and store it away into the refrigerator for a at least a day (Molly said its better the day after and I’m not going to compromise this).
Before serving, take it out and decorate as desire to fit for a birthday girl (in my case a huge love to sweet Y).
Then slice thinly to indulge slowly (you have been warned).

Flourless Chocolate Cake Recipe
Flourless Chocolate Cake