Saturday, July 24, 2010

Designer Chocolate Baby Grands


These are unfinished cupcakes.

There are 3 parts to it, and I did only 2 and I stopped. I didn’t want to. I was forced to stop, because there’s no space to fill in the final part. This cupcake is supposed to look flat with a shiny lacquer glaze, just like a serene lake. A graceful swan could've swam in it.

The original recipe was really lengthy and I had to read it a few times to get the whole picture because Rose really talks a lot , a bit too much at times, but sometimes it’s really good. Depends on the weather : )

So here, let me simplify it.

Part One
-33gm cocoa powder (I did 30gm)
-59gm boiling water
In your mixing bowl, combine both to a smooth paste and set it aside, let it cool down.

While it’s cooling down, preheat your oven at 175C. I did mine at 170C. Line 14 muffins pans with paper liners.
Prepare dry ingredients,
-37.5gm all purpose flour
-37.5gm cake flour
-1 tsp baking powder
-½ tsp sodium bicarbonate
-150gm sugar together.
-1/8 tsp salt
Mix all together and set aside.

When the cocoa paste has cooled down, put in
-2 large egg yolks
-54gm corn oil
Beat on medium speed for 1 minute. It’ll look like mayonnaise. Well, it is chocolate mayonnaise 

Put in
-½ tsp vanilla extract.
Beat for a few seconds.
Put in half the dry ingredients and beat on low speed until the dry ingredients are moistened. Put in the balance and beat on high speed for 1 minute.

Put in
-2 large egg whites
and whisk on high speed for 2 minutes.
Pour batter into lined muffins pans until 40% full.
Bake in preheated oven for 15-20 minutes, or until skewer comes out clean

Part 2
While cake is baking, prepare the chocolate ganache syrup…. Err… doesn’t look a bit of syrup to me. So thick.
Anyway, here goes.

-85gm milk chocolate (with at least 40% cocoa. For baking, not eating)
-87gm heavy cream (I used whipping cream 36%)
-½ tsp vanilla extract.

Break milk chocolate into small pieces. Put in a microwave safe bowl. Scald cream (cook over medium heat until small bubble appear around the periphery). Pour scalded cream onto chocolate. Leave for 1 minute. Stir until smooth. Put in vanilla and stir.

When cakes are done, remove from oven and immediately poke lots of deep holes(I did 20) in each cake using a skewer. Brush syrup over cake. Let the syrup penetrate the cakes. Brush again after all the syrup has penetrated. (After I brush the cakes with the choc syrup, I always put the cakes back into the warm oven so that the warmth will cause the syrup be more liquidy and penetrate better). Continue to apply until all the syrup is used up. Zap the syrup in the microwave if it gets too cool. The syrup penetrates most readily when it is at 43C, almost hot to the touch.

Allow the syrup to set, for about an hour. (Well, in 38C Malaysia, do you think it’ll set at our room temperature? Fat hopes!!!! )

Well, I stopped here, because my cakes couldn’t take in anymore. They were so full.
There’s supposed to be another Lacquer Glaze that I skipped.

So I just decorated the cupcakes with some silver dragees. That’s it, leave them slightly sticky and serve warm. Utterly delicious!!!

The cakes aren’t supposed to be domed. There’re not many online who have tried making this cake, yet. This book is still quite new. I saw one who successfully made it flat. And I also saw some others complaining about the higher than liner dome. I had the same problem, so I decided, if I want to make it as nice as the picture in the book, I’ll do these next time
1. Reduce the baking temp to 160C or 150C.
2. Bake in 15 cups rather than 14.

Either one…. I’ll see how. I’m determined to finish off the recipe, up to the last step.

The cakes are utterly delicious and they don’t harden in the fridge. I took one cold piece out from the fridge and ate it, still soft and fluffy. Ever seen mayonnaise getting solid in the fridge? Never right? That’s why this cake is soft , even when chilled. It’s made with chocolate mayonnaise. The cake itself is a keeper. I'll be using this cake recipe whenever chocolate cake calls. Nothing better than this : )

I will be doing this again, but not near future. I still have loads of to-do’s on my list.



Rearranged Instructions

Part One
-33gm cocoa powder (I did 30gm)
-59gm boiling water
-37.5gm all purpose flour
-37.5gm cake flour
-1 tsp baking powder
-½ tsp sodium bicarbonate
-150gm sugar together.
-1/8 tsp salt
-2 large egg yolks
-54gm corn oil
-½ tsp vanilla extract.
-2 large egg whites


1. In your mixing bowl, combine cocoa powder and boiling water to a smooth paste and set it aside, let it cool down.
2. Preheat your oven at 175C. I did mine at 170C. Line 14 muffins pans with paper liners.
3. Combine all purpose flour, cake flour, baking powder, sodium bicarb, sugar and salt. Whisk it.
4. When the cocoa paste has cooled down, put in yolks and oil and beat on medium speed for 1 minute.
5. Put in vanilla and beat for a few seconds.
6. Put in half the dry ingredients (3) and beat on low speed until the dry ingredients are moistened. Put in the balance and beat on high speed for 1 minute.
7. Put in egg whites and whisk on high speed for 2 minutes.
8. Pour batter into lined muffins pans until 40% full.
9. Bake in preheated oven for 15-20 minutes, or until skewer comes out clean


Part 2


-85gm milk chocolate (with at least 40% cocoa. For baking, not eating)
-87gm heavy cream (I used whipping cream 36%)
-½ tsp vanilla extract.


Break milk chocolate into small pieces. Put in a microwave safe bowl. Scald cream and pour scalded cream onto chocolate. Leave for 1 minute. Stir until smooth. Put in vanilla and stir.


When cakes are done, remove from oven and immediately poke lots of deep holes in each cake using a skewer. Brush syrup over cake. Let the syrup penetrate the cakes. If syrup get cold, zap in microwave and repeat brushing until all are used up.


Allow the syrup to set, for about an hour before serving.

56 comments:

  1. Chocolate baby grans, I have this recipe too. Well, with your justification that these are good, I will give them a try soon.

    ReplyDelete
  2. these are beautiful but looking at your lengthy ingredients and method it looks tedious lol i guess i could only try this out when my parents go overseas and i do not have to work for them in the evening else i would take ages to finish doing this

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  3. Bee,
    Hope you get a flat top, mine is so domed.

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  4. Jess (sugar high),
    Yes, indeed nice.

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  5. Jess-jesskitchen,
    Actually, it's not a lot of ingredients, just the way the recipe is split up. It's actually pretty easy to do, If you did this once, the next time you'll be breezing thru it. The method is somewhat different from the usual creaming or mixing method, so the first time please take note of the steps.

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  6. Angie,
    With the laquer glaze (that's missing), it'll be even shinier. Sigh...

    ReplyDelete
  7. Wendy, splendid! I love this post so much! Yea, you know now I own a copy of the cake compendium too, right? LOL!

    You just tempted me to try the choc cake base out ... Not the whole deal, as of now. We'll see ... I make less cake because there isn't an army of people to help me finish it! I can't eat up everything on my own! 已經青年發福咯。。。咪搞我啦。。。But, I need to try out recipes from the Book. Thanks for pushing me into doing it. Just need to find the right time. =)

    Hey, should I ever be able to make it to your KK mansion end of this year, maybe we tackle a big, big cake project together. Deal? I can bring my "Paris Sweets" book too, since it has GREAT classical French pastry recipes from famous patisseries and boulangeries!

    Can't wait! Take care till then ... Hope to see your family again. =) Send my regards to Mike, Lydia and Lyanne.

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  8. oh wendy this one looks yummy. I want to try and will let you know. :-)

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  9. Wa...they look like toy cupcakes...very metalic with the silver cups and dragees...so pretty, almost fake la!
    I would've thought your cupcakes are big if I haven't bought the same liners (mine's gold colour)but now I don't know whether to use them again or not coz the colour runs when i steamed my Choco Moist cake in them.

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  10. Silver and black 'gold', what a combo! Love the shine of the glaze.

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  11. OMG , looks so nice and delicious
    that chocolate cream so smoot
    i like

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  12. Soft and moist even it's cool? Sounds really tempting. :)

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  13. Pei-Lin,
    Ya, I know you bought it few days after I met you. Hehe.
    Wah, what huge project are you thinking of?
    Wedding cake?

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  14. Makcikkantin,
    Yeah, sure, I'd love to know

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  15. Mel,
    Those metallic liners come in different sizes. Some are teeny weeny, some medium, some large.
    This cup cake is the regular cup cake size, large but not XL.

    Remember my not so fluffy steamed banana cakes?
    Those were red metallic ones and indeed they bled when steamed. So, now I only use coloured cup cake liners for baking, and plain white ones for steaming.

    ReplyDelete
  16. Busygran,
    Thanks :)

    PynnLee,
    thank you.

    ReplyDelete
  17. Little Inbox,
    No joke. It's soft even when cold, cos the oil was emulsified like mayonaise.

    It's moist due to the soaked ganache, this chocolate cake is actually rather dry on its own, but when paired with ganache, or moist toppings, it makes a super lovely soft cake.
    This was the same cake base I then used to the Chocolate Strawberry Yogurt Cake that I made using 100plus can, remember that cake?

    I used this cake base for another cake, that will be posted in DEc. Very versatile recipe, the base.

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  18. Saw, your comment on Bakericious. Tell Mike to build a smooth marble counter/island in your kitchen. I don't recommend wooden one.

    Cheers!

    ReplyDelete
  19. Hi, hope it's OK to contact you here. We would love to include your blog on our giveaway search engine: Giveaway Scout (http://www.giveawayscout.com). Have a look and if interested, use our online form to add your blog (http://www.giveawayscout.com/addblog/ ). thanks, Josh

    ReplyDelete
  20. ooh. these look delectable! do you think it will do well as a cake instead of cupcakes?

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  21. wow, that cupcakes look so sinful! When I see lengthy ingredients like that I normally too lazy to try it out. You are right. Cakes made out of oil stay soft even in the fridge but not butter though. They are as hard as a rock :)

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  22. PeiLin,
    My new house's kitchen hah, Mike don't have a say one lor. Kakakaka. It's my teritory and I'm the boss!!!!
    The new house will have a huge marble table (let's talk about a single bed's size), and it's booked, so it's ok if I don't have a kneading counter/island.
    It's just now that I don't have any proper place to knead. I will, soon!!! But by then my KA has already arrived. kekekekeke.

    ReplyDelete
  23. KK,
    It'll work as a cake, definately, but bake it longer and poke more holes rather than 20 only.

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  24. Gert,
    I know cakes made with oil are softer in the fridge, but this is even softer than oil cakes.
    I've got another choc moist cake that uses oil, but it is nowhere near the texture of this cake when fresh out from the fridge. That choc moist cake still needs to sit at room temp for 5 mins to be edible. This can be eaten immediately.

    ReplyDelete
  25. Josh Healy of Giveawayscout,
    Thanks for the offer. But I feel that my giveaways should be reserved for my blog's true and faithful readers rather than some giveaway searchers who just drop by for a chance in the giveaway.

    ReplyDelete
  26. Hi Wendy - I personally am glad you stopped. They look so classy and polished at this stage. Very uncomplicated by gorgeous. So delicious!

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  27. waaaaaaaaaaa i tot this is glaze enuf oredi....can shine some more ar?

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  28. Double chocolate cupcakes! Oh, just melt me down. I need one now! =o(
    Kristy

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  29. if it's chocolate, then count me in :) looks very yummy!

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  30. Hey Wendy,

    This definitely look yummilicious, hehe :P I'll keep this recipe for my next try....though I wish it could be simplified more....:)

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  31. Foodalution,
    The final layer is even shinier.. it's called a laquer...

    ReplyDelete
  32. Manglish,
    You need shades to eat this.

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  33. Kristy,
    It supposed to be triple :)

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  34. Anne,
    Hhahaha, you love chocs eh.

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  35. Mumto4Angels,
    It's actually pretty simple. I combined the ingredients and instructions together, so they seem to be a long list.

    ReplyDelete
  36. Hi there. I know it seems like Rose's recipes are somewhat complicated, there really is a method to her madness (although I'm completely stumped by her instructions to spray cupcake liners - she has yet to explain that one to me).

    Anyway, I've made these twice now - the first time I misread the recipe and made 12. They rose above the top of the cupcake liners so I opted to cover them with something other than the lacquer glaze. The second time I carefully weighed each ingredient (in grams) and divided the batter among the recommended 14 liners (33-34 grams of batter each). Same thing - they rose too high. I'm going to give them one more try before I get angry (20-25 grams each???). Maybe Rose didn't use standard cupcake liners from the grocery store like everyone else.

    :)
    ButterYum

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  37. A cake that doesn't harden in the fridge? I must try this out. And yours looks beautiful even without the third step!

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  38. Butteryum,
    The problem with this is it being domed. the sides are bit low, and the middle's high. If only they are flat, then 14 will be nice.
    I'm glad to know another person has tried this recipe.
    Keep me updated on how yours turn out.

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  39. Kirbie,
    Unbelievable?
    Try it out and believe it!!!

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  40. Hi Wendy,
    I chanced onto ur blog while searching for choc cake recipes. Must say the moist choc cake was really good. So I tried this as well. ;) my cupcakes are only slightly doomed but collapsed when cooled. I think maybe slightly under baked. But they are yummy! Definitely will try again.
    Regards
    Jan

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  41. Jan,
    thanks for trying out both recipes.
    Do try this recipe again, and I'm sure it'll be much better the next time around.

    ReplyDelete
  42. if i were to make this in a 8 inch cake tin can i double it?

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  43. Allie,
    Yes, and please extend the baking time accordingly

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  44. Hi,
    Do you just brush the syrup on the top of the cake?

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  45. Anonymous,
    Yes, just the syrup, of which is like a ganache :p

    ReplyDelete
  46. I saw another blog suggesting to open the paper liners gently and brush the syrup on the sides of the cake too...but yours just brush the top

    ReplyDelete
  47. Anonymous,
    I just followed whatever that was in the book.
    If you prefer then brush the sides as well, but I like my liners to look neat.

    ReplyDelete
  48. Hi Wendy,
    I bake the cupcakes today and they are great. I plan to use the recipe for my girl's birthday cake. Do you have recipe for 8" round cake? If not, please advise other than double the ingredients, do I need to double the time of beating for egg york, dry ingredient and egg white as well?
    Thanks, JJMUM

    ReplyDelete
  49. JJMum,
    Sometimes with the same recipe, you can bake it in other sizes, the only difference is the baking time.
    This same recipe will give you about 1.5inches tall in a 8 inch pan.
    I don't remember exactly how long I baked it, I think about 35-40 minutes. Just bake until the skewer comes out clean.
    If you want a taller cake, with 1.5X of ingredients or even double, do not do it in one pan, the height will not be as good. Separate them into pans of same width or bake it twice.
    The time to beat... almost the same. I won't increase it.

    ReplyDelete
  50. Hi Wendy,
    I just tried the recipe and it is absolutely delicious! No more looking for other choc cake recipes. I reduced the temperature as suggested and it turned out great.

    ReplyDelete
  51. Hi, may I know if I can use other types of oil like coconut oil, sunflower oil or olive oil. Corn oil is it an issue here?

    ReplyDelete
  52. Michelle,
    any mild flavoured vegetable oil will do, even grapeseed

    ReplyDelete

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