A short school break is jest around the corner. Hoorey! No school....No books. Huhuhuhu......for some, this short break doesn't mean a thing because of extra classes especially to those involved in UPSR. No rest...not until the exam over. Pity our children. I felt a pang of guilt when my son said that parents took away their childhood.
It's true in a way. Not like us. We truly enjoyed our long holidays. Bulan puasa pun holiday. We had our time to play 'tarik upih' and all sort of funs.
Well...this short break reminds me of my mini chocolate cake. Done it last December after our trip to Langkawi. Special request by my son who adores Ferrero Roche. I placed these chocolates on my mini cakes. It looks like a crown. Marvellous.
For the cake, I tried Mom's Chocolate Cake. Though most of us know how to bake a simple basic chocolate cake but sometimes it is an exciting experience to experiment other's recipes. It will be pure bliss if the experiment turns out right. Wallah!
Mom's Chocolate Cake
Original recipe from AllRecipes.net
2 cups white sugar
1/2 cup shortening or butter
3/4 cup unsweetened cocoa powder
1 cup milk
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup hot,brewed coffee ( I used Nescafe )
2 teaspoons baking soda
2 1/2 teaspoons vanilla extract
1. Preheat oven to 175 C. Grease and flour one 9 x 13 inch
2. Put butter into your mixing bowl and beat until fluffy
3. Pour in the sugar about 1/3 cup at a time and beat
until light and fluffy. ( This step is often referred to in
cake recipes as 'creaming the sugar and shortening.'
4. Add eggs one at a time and mix well. Do not overbeat.
5. Stir in the dry ingredients (cocoa, flour, baking powder,
baking soda) alternately with the wet ingredients (milk
and vanilla extract) a little at a time, approximately 1/3
cup each time.
6. Pour in the hot brewed Nescafe and mix well with a
7. Pour the batter in the prepared pan.
8. Bake in for 30 to 35 minutes or until a toothpick inserted
into the cake comes out clean. Do not overbake so as to
keep the cake moist and soft.
Once the cake is cooled, I cut it into small circular pieces and layered it with chocolate whipped cream. Topping with chocolate ganache and crowned it with a Ferrero Roche chocolate as the finishing touch.
300gm semisweet or bittersweet chocolate,
cut into small pieces
180ml heavy whipping cream
28 grams unsalted butter
Heat the cream and butter in a saucepan over medium heat. Bring just to a boil. Turn off the heat and pour the chopped chocolate. Allow it to stand, without stirring for a few minutes. Then stir gently with a whisk until smooth. Once it is cooled, pour it onto the mini cakes.
Ferrero Roche Mini Chocolate Cake....simply irresistable.