Saturday, 17 March 2012

coffee cake

bittersweetness 


so today, i made a coffee cake. but since i'm not a big fan of anything coffee, it's only slightly coffee. haha. it tastes more of dark chocolate i should say.





i made this cake primarily because i was frustrated with the chocolate cake yesterday. this one. the cake that cracked when i frosted it. sobssss. so to make it up to myself , i made another cake today. heheh.

aaanddd two of my girlfriends (ecah and ajin!) had their birthdays last week, which added more reason for me to make another cake. hehee.

also, i was excited to try out these marvelous tips i found in this blog. it's about making layered cakes. you should check this blog out if you ever want to try making one. seriously, it made the whole process of making a layered cake a whole lot easier. especially the tips on how to bake your cakes so that they come out evenly from the oven. they seriously did! 




see! there's no dome! it's perfectly level, without me having to trim the top off! heeheeee. the trick is, simply bake at a lower temperature, and bake longer. the required temperature to bake those cakes is 160 C and i baked them at 110 C, and instead of only baking them for about 35 minutes, it took 1 hour and 40 minutes (!!!) for them to properly bake. hahaha. it's quite a wait but you'll love the result. i got that tip from the blog i mentioned before.






that's the cake when i've done frosting it. as you can see, it's all firm and neat, probably because i've put it in the fridge for a bit, after frosting it. hehee. 

and then, came the fun part.






i used my piping bag to pipe up some decorations onto the cake. i intended to make the decorations a tone darker by beating melted dark chocolate into the buttercream. but i guess, i didn't use enough melted chocolate... the tone remained practically the same. haha. whatever.

okay. at first, the cake looked like that. 

then, since my piping bag was still fat with buttercream... i went on piping extra rose swirls onto the cake, and it then became this...






then i thought oh wow that looks really preeettyyyyyy. let's pipe some moreeeee rose swirls onto the sidessss...


then, it became this.





which, i think is a bit ugly. HAHA. whatever. i still think it's preettyy, and i love it. hehee. 


i used a really simple chocolate cake recipe, i found here. the recipe is a bit faulty, as i've read from the comments below it... and from the very suggestive comments, i did what was recommended (using less butter, adding milk, a bit more flour and cocoa powder), tweaked the recipe a bit, et voila!




Chocolate Cake with Coffee Buttercream

chocolate cake
ingredients

  • 1 1/2 cups self raising flour
  • 3/4 cup cocoa powder
  • 175g butter
  • 1/2 cup caster sugar
  • 1 tsp imitation vanilla
  • 1 cup milk
  • 2 eggs
how to
  • beat butter and sugar until pale and fluffy. 
  • beat in eggs, one at a time. 
  • add all dry ingredients (sifted together in another bowl beforehand preferably) into mixing bowl.
  • add vanilla and milk into mixture.
  • beat until all ingredients are well-mixed and incorporated.
  • preheat oven to 110 C for 10 to 15 minutes.
  • line 2 baking tins (small. about 20 cm) with aluminium foil. then, grease the foil properly.
  • pour batter into the 2 baking tins, making sure that the amount in both tins are approximately the same.
  • bake in the preheated oven for  about 2 hours, or until a cake tester inserted comes out clean. *if you don't prefer waiting the cake to bake for 2 hours, you could bake it at a higher temperature, for a shorter time.

coffee buttercream
ingredients
  • 500 g butter
  • 1 cup icing sugar 
  • 1/2 cup cocoa powder
  • 1-2 tsp coffee powder
  • 1/4 cup milk
  • 1 tsp vanilla
how to
  • beat butter and sugar until pale and fluffy.
  • add all the other ingredients into mixture, and beat until all ingredients are mixed well, and fully incorporated.

ASSEMBLING
  • spread buttercream onto the first layer, and sandwich it with the other layer. 
  • cover the whole cake with buttercream. you can crumb-coat it first if you'd like, but i found that the cake didn't have too much crumbs, and after all it's a dark coloured frosting. so, i didn't crumb-coat it first.
  • refrigerate the cake for about half an hour or so, to make sure that it's firmer to make it easier for you to decorate the cake.
  • fill a piping bag with the remaining buttercream, and decorate the cake.




if you want the coffee flavour stronger, you can add more coffee powder into the buttercream. i only used 1 tsp, just for a hint of coffee. i'm not much of a coffee person. in fact, i am not a coffee person at all! haha.

and this recipe yields a really nice smelling chocolate cake. you'll loooovvveee the scent of warmly baked chocolate cake, wafting out of the oven... bliss!




baker at heart,

chikabaker 












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