Chocolate Buns with Coffee Buttercream

Inspiration came to make something chocolatey and laced with coffee for tea time, and my kids now are big enough to have some coffee, well... not all my kids though. The second one still refuses anything with coffee. 

Coffee Almond Cookies

Two years ago, my friend Shenny, gave me a few pieces of cookies that she got from Hong Kong. They were tasty. She asked me if I will be able to crack the recipe. Well.... It's not an easy feat, not if we want to use natural coffee (instant is better than emulco, I guess) and avoid certain ingredients.

Because it's a replication.... it's not easy compared to baking anything I like or think of. It has to be something like it, look almost like it, taste almost like it.

Coffee Marble Cheesecake - Baked Cheesecakes #2

I created this cheesecake for a wedding reception of 150 guests.

My husband's cousin got married last November. The groom's mother, our aunt, requested that I bake some desserts for the reception because the only dessert the caterer offered was fresh fruits.

I made quite a number of things and 2 cheesecakes. One of the cheesecakes is this. The other is a light tasting slightly fluffy orange cheesecake. I planned it in such a way that the guests will have some taste and textural contrast, and everything is bite sized. The rest of the dessert was Designer Chocolate Baby Grands, Kumquat Almond Tea Cakes, Vanilla Cream Puffs and Rainbow Jelly. I wanted to make more, but time  and manpower was a constraint. I was the only person doing almost everything until the final 12 hours. Baking is easy, cleaning up is not.

Mocha Checkerboard Cake - Caffeine Cakes #3

It was my hubby's birthday. Last Nov.

My hubby loves chocolate and each year, I'll think of something chocolate for him. 2011 was Chocolate Enigma Cake, 2010 was German Chocolate Cake. 2009 was..... a failed mango baked cheesecake that he told me to dump after blowing candles because it smelt and tasted like grass. And before that... nothing.

Coffee Pudding Cake - Caffeine Cakes #2

Many years ago, Jusco's bakery had this pudding cake that I really adore. I will never fail to get at least one box each time. But it's not cheap, I think it's RM4.99 for a few bites, say about 4X4 only. I always feel unsatisfied with just one box.

Soft sponge, with a custard/pudding like jelly filling and a slightly bitterish coffee top. I'm in heaven.

Tiramisu - Caffeine Cakes # 1

Recipe made in March 2011 (LOL, more than a year ago!)

Oh my Oh my…. Tiramisu : )

It’s so funny that all the blogging years, I’ve never never attempted a Tiramisu. Nor did I ever felt tempted to try it out. When some people I talk to know that I bake, they ask me, ever made tiramisu? I’d be dumbfounded and said no, not yet. It seems that is the first cake they ever ask me. Is that a pre requisite for someone who bakes? Must every baker make 1 tiramisu once in their life? Well, maybe a lot of people love tiramisu, but I was just so so about it. Most tiramisus I had are very bland, taste more like a coffee cream cake more than anything else. Maybe mascarpone is too bland for me, or those bakeries just didn’t use as much mascarpone to bring the flavour out? It just doesn’t appeal to me so so much that I got to add it in my baking list. Frankly, it is not.

Coffee Walnut Chiffon Slice

There’s one thind very funny about this cake. Rachel adapted this cake from Happy Flour, and both were trying to finish off their nuts when they made this cake. Rachel wanted to get rid of her mix nuts and Happy Flour had her walnuts in the fridge for months.

But I’m not trying to clean my fridge of nuts, but buttercream and my 2 in 1 Nescafe (still have lots, and I don’t drink this, only buy for baking). I made this buttercream for my soft pumpkin cake, and can’t finish it, so I kept it in the freezer. 4 months later, still as good as new.
(as of the time of this bake. Yaya, made this long ago).

Coffee Walnut Chiffon Slice
Adapted from Rachel Hei who adapted from Happy Flour

2 sticks of Nescafe 2 in 1 (no sugar), or substitute with 2 tsp regular Nescafe with 6 tsp creamer/coffeemate

50ml hot water

3 egg yolks

20gm sugar, (If using nescafe 3in1, can omit this sugar)

45gm corn oil

70gm self raising flour, sifted

3 egg whites
¼ tsp cream of tartar or 1 tsp lemon juice
65gm sugar
Some buttercream for filling
Roasted chopped walnuts for sprinkling

1. Preheat oven at 160/180C. Line a 10X10 inch shallow square pan.
2. Mix Nescafe and 20gm sugar with hot water.
3. Mix egg yolks with oil. Combine with (1)
4. Mix in sifted flour. Leave aside.
5. Beat egg whites until frothy. Put in cream of tartar and beat until soft peaks.
6. Gradually beat in sugar until egg whites turn stiff.
7. Fold in 1/3 of beaten egg whites into (4).
8. Pour the batter into remaining egg whites and fold.
9. Pour batter into prepared pan and level the surface.
10. Bake for 25 minutes.
11. Remove cake from pan to cool on rack, peel away the side liners and let it cool down completely.
12. When cool completely, slice into half.
13. Sandwich with some buttercream.
14. Spread some buttercream on top layer and sprinkle on roasted chopped walnuts.

And here's another full sized cake with the same recipe for my neighbour. I jacked up the recipe by another 66% to a 5 egg recipe

Sybil's Pecan Torte with Coffee Cream (Flourless)

This is my second encounter with pecans.(Hummingbird Cake jumped queue)

 I used to wonder what’s with the hoohah of pecans over at US. They love pecans more than so many other nuts (well, it’s featured in a lot of American recipes), well, may be due to it’s origin, Pecan is American. But now I know why. It’s just our bakery suppliers sell us inferior ones that don’t really taste and smell good, than I expected them to be. Or maybe it’s only the one that I frequent whenever I’m in KL.

My mother in law got me some Texan Pecans and boy, they smell so good when lightly roasted. Taste so good too. To me, it definitely wins over almonds, pistachios, hazelnuts, walnuts and cashews.
And now she has left us on a plane back to Houston to get me more pecans, here’s a Pecan Torte with Coffee Cream.

Pecan Torte Recipe (from Rose's Heavenly Cakes)
(A)
225gm pecans (I roasted 250gm, and took out 12 pieces for decoration)
50gm sugar
3 tsp Nescafe Classic (I prefer classic over gold when it comes to cakes)

(B)
7 large egg yolks (130gm)
70gm sugar

(C)
7 egg whites
¾ + 1/8 tsp cream of tartar
30gm sugar

1. Preheat oven to 175C (I did 160) and bake the pecans for 7 minutes. Leave to cool and blitz with sugar and Nescafe classic until fine crumbs but not pasty.
2. Beat egg yolks with sugar until pale and fluffy (about 5 minutes on high), then, with a balloon whisk, fold in (A).
3. Wash beaters and in a separate bowl, beat egg whites until frothy. Put in cream of tartar and beat until soft peaks. Put in sugar and beat until stiff.
4. Put ¼ of the beaten egg whites into the egg yolk mixture and fold. Repeat with another ¼ of the egg whites.
5. Pour the batter into the balance of egg whites and fold.
6. Pour batter into a ungreased tube pan(25cm) or a 9 inch ungreased round pan (must be 3 inch height, if not will overflow when baked, line with baking paper).
7. Bake for 30-40 minutes.
8. Let cake cool for 5-10 minutes and release cake from pan or you may want to try invert immediately upon removal from oven, and let it fall like mine.

Coffee Cream recipe
230gm whipping cream (or 1 cup 250ml)
2 Tbsp sugar
1 tsp Nescafe Gold (I prefer Gold over classic when it comes to creams)
1 Tbsp hot water
¾ tsp gelatin
1 Tbsp water
½ tsp vanilla extract

1. Melt Nescafe with hot water.
2. Put gelatin in a heat proof bowl and gently pour water onto it. Lightly stir with a toothpick.
3. Pour melted necsafe into gelatin mixture.
4. Double boil or zap in microwave for few seconds until gelatin dissolves. Set aside to cool down totally. Mix in vanilla extract.
5. Freeze mixing bowl and beater for 5 minutes.
6. Pour cold whipping cream into mixing bowl and beat until traces of the beater marks begin to show distinctly. Put in sugar and beat for 10 seconds. Add the gelatin mixture in a steady stream, whipping constantly until stiff peaks form.
7. Spread cream onto cake

My cake fell from the tube while cooling inverted. Darn!!!! I think since this is supposed to be a spongy dense cake, I could just remove it from the pan immediately upon removal from oven. Just like some sponge cakes that should be treated that way, so that they may cool down to a nice equally flat cake rather than with a depression. Actually it's just me being itchy to invert it. I should've just release it from the pan immediately after removal from oven.

This cake is very nice to eat, even though it has fallen…. Just like what it should be, moist, dense and spongy. I’ll try it again, some other time when mother in law comes back in 2011 with Texan Pecans.

Coffee Cream Cheesecake

Another chilled cheesecake from Alex Goh

Sometimes some things are just made for each other, peanuts and coffee are a couple made in heaven.
We loved this cheesecake even before it hit our lips.. the smell of the coffee, with the peanuts and cheese......

I changed the topping of the original recipe from almond nibs to peanuts. And it was the perfect decision. I like all my coffee flavoured cakes to be paired with peanuts, just like pandan cakes must be paired with coconut :)

Here goes the recipe:

Sponge cake: any that u prefer, preferable size (Square: 9X9 X 1.5inch , round: 9X9 X 2inch). Cut into 2 layers or u can leave it as a single layer. I prefer double layer. If u want to use one layer, then use thinner sponges as preferred.

Filling:
250gm cream cheese, room temperature
200gm sweetenened condensed milk
150gm whipping cream, whipped
1 Tbsp instant coffee + 2 Tbsp hot water (I used Nescafe Gold, and it was so good, regular Nescafe was not as good)
1 3/4 Tbsp gelatin + 50ml water

Topping: 90gm toasted peanut nibs


1. Bloom gelatin in water for 2 minutes. Microwave on high for 30 secs or longer until gelatine dissolves. Leave to cool down.
2. Mix instant coffee with hot water. Stir to dissolve. leave aside to cool down.
3. Beat cream cheese and condensed milk until smooth and creamy.
4. Mix in coffee mixture, mix well.
5. Beat in gelatine mixture and mix well.
6. Fold in whipped cream.
7. Place 1 piece of sponge layer into cake ring/square case/spring form pan and pour half the filling onto it. Use a spatula to level filling.
8. Place the other piece of sponge and top with the balance of the filling. Level filling.
9. Immediately sprinkle toasted peanut nibs over cake and gently press.
10. Chill for 5 hours before serving.

There were 2 attempts here. The picture above was 2nd attempt and the one below was the first. Why are the colours of the fillings different? Well, I used different coffees. The first was Nescafe Gold, and the 2nd was Old Town White Coffee. Verdict: I love the version with Nescafe Gold.

Sweetened Condensed Milk Pound Cake

Sweetened Condensed Full Cream Milk.

This is something Malaysians haven't tasted for many many many years.... more than 10 years. FYI, what is sold in Malaysia is Sweetened Creamer, or Sweetened Condensed Filled Milk (It's not real milk, it's mixed with palm oil. Even this has dissappeared from the market shelves these few years)
Many Malaysians do not realise this, as when I chatted with them on this matter they went "Huh?? Is it? They've changed?" I even emailed Nestle on this matter many years back, and they did respond to me saying that it is no longer sold in Malaysia for many years, but it is available in Singapore.

My dear Malaysians, Read the labels!!!

When I was small, I loved Nescafe with condensed milk.. the flavour really comes out good...... but as I grew up, I wonder where did the fragrance go???
I didn't realise the difference was due to the milk. It was condensed milk alright, but what I had long long long ago was full cream condensed milk, the old famous Milkmaid brand. But now....even Milkmaid now has changed to a sweetened creamer. I had to add a tablespoon of FULL CREAM milk powder in addition to the "condensed milk" to my Nescafe to make it smell like it was 25 years back!

I made this cake with condensed milk brought back from Singapore by Lydia's Nanny. And yes! It is Sweetened Condensed FULL CREAM milk. The real thing!

If u really can't get hold of sweetened condensed full cream milk, the best substitute in Malaysia is Vitaminized by F&N. It is a creamer, read the small print by the side, but, with milk solids added. Therefore, having a milkier taste than other sweetened creamers. See.. they don't even put on the front label as Sweetened Creamer!!!! What's the problem???? What is F&N trying to hide from us???? Malaysians can't afford better food???? I know.. it's only RM2.60 for a 505gm can... cheap cheap cheap. Pay Peanuts, Get Monkey.

Try this cake, it's good. Fine crumbed and soft, with a nice crust.
I made 2 portions. One in original vanilla, the other with coffee. Coffee with milk is YUM YUM!!!!

120gm good quality butter
45gm sugar
1/4 tsp salt (I omitted this, because I used salted butter)
1/2 cup condensed milk
1 1/2 tsp vanilla paste (I used essence)
120gm cake flour
3/4 tsp baking powder
2 large eggs

1. Sift cake flour and baking powder tog. Set aside.
2. Cream butter and sugar tog till light and fluffy about 2 mins
3. Add in salt and vanilla paste and cream well.
4. Pour in condensed milk and cream till well combined.
5. Using the mixer on low speed, add in flour in 3 additions. Mix till batter is smooth.
6. Add in eggs one at a time. Make sure it's well mixed and smooth.
7. Bake at 175 degrees for 1 hour. (I baked at 160C for 40 mins)

To make it coffee flavoured,
Dissolve 1 Tbsp instant coffee with 1 Tbsp hot water, and mix it in the batter after step 6.







Source: http://bakingfiend.blogspot.com/2009/04/condense-milk-pound-cake.html

Mocha Cake

Neighbour Maria ordered a sponge cake filled with fresh cream.

So I made a coffee sponge for her. I was so happy when the cake came out good and nice. I carefully sliced it into 3 and kept it covered because it was time to fetch Lydia from her nanny.
When she came back, she didn't realise there was this cake on the table, covered. I guess it was safe from her. But not long after that, w/o me realising it, she took one slice of the layers and chomped on it!!!

Blood rushed up to my head!!!
I was furious! But kept calm. So furious that tears were bursting out from my eyes, but was trying very hard to hold back. So intense were the emotions that my head felt dizzy... Mike saw it and told me to make another layer while he looks after the kids. I sat there not knowing what to do as there were no more coffee paste, and the last bit I was saving it for the frosting. So, I made a chocolate layer in the end.

So, from a 3 layered coffee sponge, it became Coffee-Choc-Coffee....Mocha!

It was my fault, anyway, should've put it even higher, totally out of her reach. Anything covered on the table can be uncovered by her.

Lydia, Lydia, how I wish sometimes u are not such a big foodie!! Haha!!

Coffee Chiffon Cake 咖啡戚风蛋糕

It's been years since I last made Chiffon Cakes. I know I always say, I haven't been doing this or that for years.. and it's really for years, since I went in Uni and only until recently after I had Lydia did I cook and bake seriously again.

My first chiffon cake, a pandan chiffon cake was as a birthday cake for my Mom... way back in 1997. It was a last minute thingy.. I called up my dear fren Kah Hoe for the recipe, and the cake was done in less than 2 hours (shopping, baking, cooling, cutting)... and just in time for my mom to came back from work.. She was really happy! It was her favourite cake. It was nice and fluffy. Luckily I saw her made it few years before that, if not, I don't think I would've succeeded by first attempt.

I have to say, I do not find making chiffon cakes difficult (compared to sponge cakes.. kill me man!!!). This recipe can be found in Alex's Goh's Creative Making of Cakes. It's a rather fool proof recipe, provided, the egg whites be beaten stiff, and I mean real stiff. Not just passing the over the head test, but the egg white peaks be short and pointy. And it must be well baked.

I think I might post pics of how to make Chiffon cakes in near future (I hope hubby's there to take pics)

I did a mistake here.. I lightly greased my tube pan... which resulted in a dome shaped chiffon cake, rounded at the top. Lydia's nanny, who's an avid baker, advised me not to grease it, as it needed the grip to rise well. Ok.. I learnt my lesson here. She also taught me to use 3 in 1 coffee mixes next time, as it gives it better flavour. I will try to use Old Town 3 in 1 White Coffee next time... that's a nice coffee mix.

This is what I did this time.. you may alter it to whatever brand of coffee u have, I altered the original recipe anyway.. kekeke, using milk instead of water and adding more sugar to balance up the bitter coffee.

Ingredients:

A)
5 egg yolks
85 gm corn oil
115 ml hot milk
1 1/2 Tbsp instant Nescafe Gold
120gm sugar
150gm flour
1 tsp baking powder

B)
5 egg whites
1/8 tsp cream of tartar
90gm sugar



Method:

1. Dissolve coffee powder in hot milk. Leave to cool down.
2. Preheat oven to 180C.
3. Combine milk with the rest of ingredients (A) until it becomes a smooth paste.
4. Beat egg whites until frothy. Add in cream of tartar and beat until soft peaks.
5. Add in sugar bit by bit and beat egg whites until stiff.
6. Put in 1/4 of egg whites into (3) and fold to combine.
7. Repeat step 6.
8. Pour (7) into remaining egg whites and fold to combine well.
9. Pour batter into clean ungreased tube pan. Lightly shake pan left and right to level the cake.
10. Bake at 170C for 40 minutes.
11. Immediately remove from oven and turn cake upside down on table. (cake will sink if not done fast)
12. Leave cake to cool completely before dislodging from pan using a flat knife. Cut with a sharp knife.


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I was very satisfied with the texture, springy and fluffy, but not with the aroma... **sigh**



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