Awfully Chocolately

It’s chocolate baking day today! 🙂

ok..I have to confess that i’m not a chocolate person, yet wanting to make a chocolate cake. So I have no idea how a chocolate cake should taste like. but coincidentally, my dear carole wanted to make one today. So i grabbed a few chocolate cake recipes from Happy Home Baking and off we went to phoon huat. Here’s the end result.

Frankly we thought it will turn out quite badly as there were some small hiccups and debates during the process. 😉 But it came out really yummy! High five to Carole! 🙂

Carole’s bf likes the taste.. well since he is a chocolate person, we should trust his comments. The tasting notes were.. “the texture is moist and melts in the mouth with crunchy bananas which made the overall tasting light and not too creamy. however the amount of almond powder is rather overwhelming and needs to be adjusted”. anyway, the empty plates tell all….

Really enjoyed today’s session with Carole. It’s always fun to bake with a friend, especially we can exchange cake ideas on the spot. Shall look forward for more sessions like today. And I’m so glad there’s a blog like Happy Home Baking. It certainly brings out the baking inspiration out of me.  🙂

Ingredients: (15cm Round)

75g dark chocolate, broken up
40g golden caster sugar (I used light brown sugar)
80g unsalted butter, diced
1 tablespoon runny honey
2 large eggs, separated
100g ground almonds (almond powder)
40ml milk (I used low fat fresh milk)

chocolate ganache:
75g dark chocolate, chopped
1/2 cup heavy cream

chocolate whipping cream for layering (Optional)
30g dark chocolate, chopped
75ml non-dairy whipping cream
2 bananas chopped in big chunks


  • Line the base of a 15cm cake pan (with removable base) with parchment paper, grease the sides with butter and set aside.
  • Separate egg yolks from whites when the eggs are still cold. Set aside to bring to room temperature.
  • Place chocolate, sugar, butter, honey in a bowl set over a pan of simmering water. Stir frequently till the ingredients melted. Let cool.
  • Transfer to a large bowl. With a manual whisk beat in egg yolks and ground almonds, then stir in the milk. (Just a few stir should get everything incorporated. The mixture will be rather thick at this stage.)
  • In a clean, dry, grease free mixing bowl, with an electric mixer, whisk egg whites until stiff. With a spatula, Fold In the beaten egg whites in 3 separate additions, into the cake mixture. (Ensure all the whites are fully incorporate into the cake mixture after every addition.)
  • Pour batter into prepared cake pan (the final batter will be less thick). Give the pan several sharp taps on a work top to bring up any air bubbles that may be trapped in the batter.
  • Bake in a pre-heated oven at 170 degC for 35-40mins, until a skewer inserted into the centre comes out clean.
  • Remove from oven, let cool in the pan for about 1omins. Run a thin-bladed knife along the sides of the pan, unmold and cool right-side up.
  • Dust with cocoa powder before serving. Alternatively, if desired, spread with chocolate ganache. To make chocolate ganache: bring the heavy cream to a boil, remove from heat and add in chopped chocolate. Stir till chocolate is melted. Let cool for a few mins and spread over the cake.

Recipe source:


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