Ingredients

250 mls of hot water
60 mls of milk
250 gms butter
275 gms sugar
200 gms dark chocolate
2 tbsp whisky or tia maria (I omitted this as my kids don’t like alcoholic flavour)
2 eggs, lightly beaten
1 tspn vanilla essence

260 gms plain flour
25 gms cocoa powder
1/2 tsp bicarb of soda

For Ganache

100 gm marshmallows
125 mls milk
125 gms dark chocolate

METHOD

1. Put butter, sugar, choc, water and milk in saucepan over low heat until butter and chocolate is melted.
2. Pour mixture into a big mixing bowl to cook.
3. Beat eggs lightly and mix into cooled mixture with vanilla essence.
4. Sift flour, cocoa and baking powder together into mixture and beat lightly till well mixed.
5. Add whisky or tia maria or brandy.
6. Pour mixture into a lined 8 inch tin and bake in slow oven (150 deg cent) for about an hour and a half or until cooked (test with skewer)
7. Cool cake for about 10 mins before turning out of tin. Cool on rack.

GANACHE

1. Add all ganache ingredients into saucepan and mix till melted.
2. Cool a little bit and pour on cake.

I have not tried the above recipe. Will do so something this week and will surely put up the photo of my version of Choc Mud Cake.

I love baking since my mom said “Yes, you can use the oven.” My first try was baking cakes. The person that appreciates my cake the most is my dad. I remembered baking Chiffon Orange Cake on one Sunday afternoon then took it to my dad who was working his corn field. The next day, he told my mom to ask me bake some more! That was a start to many more cake baking adventure.

Here is the recipe that my dad love the most; Moist Chocolate Cake. Have not been baking this for a while though. Used to bake this every year for Chinese New Year.

250g Butter
350g Sugar
250g Flour
6 Eggs
1 tsp Sodium Bicarbonat
21/2 tsp Baking Powder
1 Bar of Dark Cooking Chocolate; melted

Bake at 175’C for 45 minutes to an hour.

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I almost forgotten. Some of you might be wondering how to make the chocolate topping right?

This recipe is given by my aunt. All this while I did my chocolate fudge for my cake topping by just steaming a bar of cooking chocolate then add water and boil it. After trying my aunt’s choc fudge, I bid farewell to my choc fudge recipe. I don’t think mine is a real choc fudge.

Here’s the recipe:

100ml Condensed Milk
180g Unsalted Butter
300ml Evaporated Milk
3 Tbsp Cocoa Powder
1.5 Tbsp Honey
1 Tsp Vanilla Essence

Simmer them on slow fire till it become fudge.

You got to try this cake. It is soft and moist. Those without an oven at home, like me, this recipe is heaven sent. If you don’t tell, no one knows that it is steamed not bake.

I got my sis to help me “bake” one for my girls during the recent Mooncake festival. Once some one noticed it. It is gone within 15 minutes. Even my girls’ teacher asked for the recipe.

I am going to make 2 more this weekend. One for a blogger friend of mine and another for my SIL. They are having pot blessed this coming Monday.

So, here’s the recipe:

2 Cups All Purpose Flour
3/4 Cup Cocoa Powder
2 Teaspoon Bicarbonate Soda
1/2 Teaspoon Baking Powder
(Sieve the above)

2 Cup Castor Sugar
3 Eggs (Grade A)
1 Teaspoon Vanilla Essence
1 Teaspoon Fine Salt
1 Cup Corn/Sunflower/Olive Oil
1 Cup Evaporated Milk
1 Cup Warm Water

Method:
1. Beat the eggs and sugar till fluffy.
2. Add in the sieved dry ingredients bit by bit.
3. Add in the milk, oil and water.
4. Beat till everything is mixed.
5. Add in the salt and vanilla.
6. Pour the batter into the baking tray.
7. Cover with aluminum foil and steam for 1 to 1.5 hours under medium fire.

That’s all.

Happy Baking Oh! Happy Steaming!