Yes, I am at it again!
I think my last baking project was the Red Velvet cupcakes, which was about a year ago. How time flies...
I made the Moist Chocolate cake when we had my parents over for iftar last month and the Banana Nut muffins over the recent weekend for tea.
I just realized that I've never shared any recipes in here. So, here goes.
Moist Chocolate Cake
100 g all-purpose flour
50 g Hershey's dark cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
180 g salted butter
180 g fine granulated sugar
2 large eggs
1 tsp vanilla essence
200 ml Ideal evaporated milk
In a bowl, sift together all-purpose flour, cocoa, baking powder, and baking soda. Using an electric mixer, beat the butter and sugar until smooth. Then beat in eggs, one at a time. Add the vanilla essence.
Add the evaporated milk and flour mixture gradually, continue beating using low speed until done and fully incorporated. Scrape the sides with a cake spatula.
Pour batter in a 20 cm lined cake tin and bake for 45 minutes at 170°C. (Oven temp may vary.) While waiting for the cake to bake, make the chocolate ganache. The cake is done when a skewer or toothpick inserted comes out clean. Cool on a wire rack.
For the ganache, you will need:
100 g Hershey's dark cocoa bars, chopped
200 ml condensed milk
3 tbsp salted butter
Using double-boiler method, melt the chopped dark cocoa bars together with condensed milk and butter. Stir until the mixture thickens. Cool before spreading on the cake.
Banana Nut Muffins
2 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
5 overripe bananas
1 cup brown sugar
3/4 cup unsalted butter, melted
2 eggs
1 tsp vanilla essence
1/2 cup walnuts, chopped
Preheat oven to 170°C and arrange the muffin cups in a baking pan.
Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. In a large bowl, combine the flour, butter, eggs, baking soda, the remaining 3 bananas, sugar, and vanilla extract.
Beat the ingredients with an electric mixer for 3 minutes or until all ingredients are mixed together. Fold in the chopped walnuts and the mashed bananas with a spatula. Spoon the batter into each of the muffin cup and fill about 3/4 way.
Bake for 18-20 minutes or until a skewer or toothpick inserted comes out clean. Makes 18 regular muffins.
I think my last baking project was the Red Velvet cupcakes, which was about a year ago. How time flies...
I made the Moist Chocolate cake when we had my parents over for iftar last month and the Banana Nut muffins over the recent weekend for tea.
I just realized that I've never shared any recipes in here. So, here goes.
Moist Chocolate Cake
100 g all-purpose flour
50 g Hershey's dark cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
180 g salted butter
180 g fine granulated sugar
2 large eggs
1 tsp vanilla essence
200 ml Ideal evaporated milk
In a bowl, sift together all-purpose flour, cocoa, baking powder, and baking soda. Using an electric mixer, beat the butter and sugar until smooth. Then beat in eggs, one at a time. Add the vanilla essence.
Add the evaporated milk and flour mixture gradually, continue beating using low speed until done and fully incorporated. Scrape the sides with a cake spatula.
Pour batter in a 20 cm lined cake tin and bake for 45 minutes at 170°C. (Oven temp may vary.) While waiting for the cake to bake, make the chocolate ganache. The cake is done when a skewer or toothpick inserted comes out clean. Cool on a wire rack.
For the ganache, you will need:
100 g Hershey's dark cocoa bars, chopped
200 ml condensed milk
3 tbsp salted butter
Using double-boiler method, melt the chopped dark cocoa bars together with condensed milk and butter. Stir until the mixture thickens. Cool before spreading on the cake.
Banana Nut Muffins
2 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
5 overripe bananas
1 cup brown sugar
3/4 cup unsalted butter, melted
2 eggs
1 tsp vanilla essence
1/2 cup walnuts, chopped
Preheat oven to 170°C and arrange the muffin cups in a baking pan.
Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. In a large bowl, combine the flour, butter, eggs, baking soda, the remaining 3 bananas, sugar, and vanilla extract.
Beat the ingredients with an electric mixer for 3 minutes or until all ingredients are mixed together. Fold in the chopped walnuts and the mashed bananas with a spatula. Spoon the batter into each of the muffin cup and fill about 3/4 way.
Bake for 18-20 minutes or until a skewer or toothpick inserted comes out clean. Makes 18 regular muffins.