Monday, August 11, 2008

Chocolate Moist Cake (Again!)

Posted by Quinn at Monday, August 11, 2008

I made this at least 3 times in a month and I'm still not sick of it yet. This time around, this is made for a friend's friend's birthday.

Starting off! Sieve, sieve, sieve, whisk, whisk, whisk!

This is the wet mixture.

Added into the dry mixture.

The final batter ready to be bake. Just give it a tap or two to release air bubbles. We want a flat cake cuz we're gonna pour it with ganache later. Also, wrap the outer ring with foil to prevent leakage.

This is ready to be steam!

Upon cooling and chilled well in the fridge, we trim the cake and slice off any dome to get a real flat cake.

Yes, it's damn flat.
The making of the ganache. We use 200g thickened cream and 200g of chocolates to make the ganache. If you notice the little yellow thing in the centre, that's a small cube of butter. Butter gives the ganache a glossy look even after refrigeration. Just a little will do. Remember, we must do the ganache the Bain-Marie style so chocolates doesn't burn and sizzle upon direct contact with heat.

I place it on another baking pan turned upside down and elevated off the kitchen table. I then place a sheet of baking paper to catch any drips. We're gonna pour ganache all over the cake so it cover the edges as well.

Chill it in the fridge after the first laye of thin ganache. This is what we call crumb coating. We seal all the cake crumbs with the ganache so we get a smooth surface.

After chilling in fridge for about an hour, we pour the second final layer of ganache over the cake. Use the spatula to keep catching the dripped ganache back onto the cake so it covers all the sides and the centre evenly. Chill well for another 2 hours.

Meanwhile, let's talk about pouring ganache. Everybody says place cake over wire rack and pour ganache. Upon cooling, ever wonder how are we gonna remove the cake from the wire rack? You'll probably rip the ganache at the sides. I've tried using this method too but it didn't work. This only works for mousse like cake. I finally found the solution to the ganache problem.
I strongly believe this is what many professionals do too. See this. Now, this is what I call the easy peasy mess free way!

Upon cooling, we transfer the cake onto another larger flat surface/cake board/anything flat. I did this by means of 2 spatulas, lifting the cake off the upside down pan and placing it gently onto another pan. No ripping of ganache at all :)

We then proceed to pipe the wordings on with Royal Icing. I think Royal Icing is the best icing to be used to pipe wordings. However, it contains raw egg whites. Perhaps, those with egg allergy could use other icing.

The royal icing recipe:

1/2 egg white (about 20g)
120g icing sugar, sifted
Just a lil' lime juice

Beat egg white until frothy.
Sift in icing sugar, in 3 parts.
Once it reaches the right consistency and you see no more icing sugar, add in the lime juice an beat well.

Use this to pipe the wordings. You're bound to be left with a lot of it. I place the left over in a plastic container and I cling wrapped the container well. Then, I store it in somewhere cool and dry. No refrigeration please.

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9 comments on "Chocolate Moist Cake (Again!)"

captainJ said...

Your cakes look greattt, so chocolateyy..
I've been wanting to try one of your recipes but was wondering, out of your two steamed choc cake recipes - 'Someone's Mother-in-Law's Steamed Chocolate Cake' and 'Steamed Moist Chocolate Cake', which one do you think is better?

Quinn on April 13, 2009 at 11:16 PM said...

Hi captainJ,

Thanks for the compliment.
I'm sure anyone's cake would look great if they bake it with love and effort.

Though the Steamed Moist Chocolate Cake is the more famous one and is easily available everywhere and taste very close to Lana Choc Cake, I personally prefer the 'Someone's MIL' cake. It's more cocoa-y and you don't need to sift the cocoa powder if you don't want to.

Boiling water will bring everything together nicely.This saves me time when I'm in a hurry for a potluck or when I have cravings.

Both are equally moist. The key is do not substitute evaporated milk for anything else.

Do try and lemme know.

Good luck.

Blessed Homemaker on March 24, 2010 at 3:42 AM said...

Quinn, thanks for the pics! I've been wondering how to get a nice chocolated coated ganache on the cake and your pic tells it all! But one question, how do you chill the cake with the 1st layer of thin ganache? Together with the upside down pan?

Quinn on March 24, 2010 at 11:07 AM said...

Blessed Homemaker, yes I chill it with the upside down pan as well.

Blessed Homemaker on June 20, 2010 at 11:39 PM said...

Quinn, I tried but failed as I didn't make enough ganache :P Will definitely try again.

Quinn on June 21, 2010 at 1:38 AM said...

I'm so sorry to hear that the ganache didn't work out for you. Always make more, remaining ones, you can chill them and roll them into balls, and a dust of cocoa, delicious chocolate truffles!

Blessed Homemaker on September 9, 2010 at 1:13 PM said...

Thanks for the tip!

Blessed Homemaker on May 9, 2011 at 5:20 PM said...

I've tried this method but it didn't quite work out for me. I guess it is probably because the ganache has cooled bit too long and it was thickened. Nevertheless, am going to do it again.

Quinn on May 15, 2011 at 10:51 PM said...

Blessed homemaker: Wouldn't a short burst interval time in microwave do the trick in rewarming it slightly???

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