Jun 032014

Double Choc Loaf Cake

Some of you know how i hardly bake treats anymore these days. I’ve been trying to cut down on my sugar (you know i love my sweets) and anything gluten (and you know i’m nuts over bread etc) due to health issues. If i don’t, i’d probably be battling with infections and bloated stomach every day. No fun!


Once a while, i still caved in. I mean, it’s insane to go off completely isn’t it? I know i can’t, and i won’t. What i am doing now is, instead of having cakes and desserts on daily basis, they are now an occasional luxury in my life. When i do eat them, i’ll make sure i sit down comfortably and enjoy it. Like really savour it bite by bite. Hehehee! (psstt ; but most of the time, i still do pinch these bake treats right off the oven though. can’t help it! :P)

Sometime last week, i was craving for this cake so so badly. I’ve baked it once last year and it was unforgettable. It really had that big an impact. The unfortunate thing is i lost the recipe –  what’s new aye? Ugh!

I didn’t give up though. I searched and searched, and alas….

Double Chocolate Loaf Cake

200 grams unsalted butter
170g brown sugar
1 teaspoon vanilla
2 eggs
1 cup dark chocolate 76%, melted
2 cups self raising flour, sifted
3 tablespoons Dutch cocoa
1 cup buttermilk

Grease and line a loaf tin and pre-heat your oven to 170c. In a large bowl beat together your sugar, butter and vanilla. Whisk in your eggs then gently fold in the cooled melted chocolate. Gradually sift in your flour and cocoa powder. Mix in your buttermilk and beat until well combined. Pour you batter into your tin and cook for about 30 minutes of until a skewer just comes out clean. Enjoy!

(adapted from here)


Okayyy, here’s the thing.

The first time i made this cake, i used single cream instead of buttermilk. I also had Dutch cocoa. It turned out gorgeous and totally surpassed my expectation.

This time round, i stuck to the recipe and used buttermilk. But instead of Dutch cocoa, i used Hersheys — to my horror, i ran out of Dutch cocoa after i’d creamed my butter and sugar! Yeah, i don’t do mise en place, bad bad me. Lol!

Verdict? Cake not as fragrant — not surprising actually, because we’re talking about cream and buttermilk here — and it lacked of chocolate oomphhhDutch cocoa and Hersheys, hmm… there’s no need for discussion, right?

So yeshhh, the next time i bake this yummy, i’ll die die stick to cream and Dutch cocoa, no buts here! ;)


Jan 212014


So i’ve gone MIA for a while. Heehehee.. my bad, totally.

Truth be told, blogging doesn’t quite appeal to me anymore. But because there are some pretty awesome recipes that i need to ‘file’ it here, i blog. Sorry, not much styling these days too… It’s not that i have lost interest or whatsoever, it’s more like the balcony at the moment isn’t quite conducive to photograph food at the moment due to the current ongoing construction work nearby.

Anyway, i had some friends over twice last month for some makan-makan and this was part of the food i served during one of the sessions. The friends, particularly, Miss Tamchiak, loved my beef stew so much so that she declared it was the BEST beef stew she ever had, and mind you, this girl has been eating/sampling alot of food. Of course i was flattered. It did do something to the ego, y’know.. and i totally needed it then because cooking for the 3 little humans and the old man wasn’t exactly fun anymore. :P

Beef and Guinness Stew

(serves 8)



1.5kg stewing beef, cut into chunks
1.5 tsp salt
3 tbsp flour
3 tbsp olive oil
2 large onion, chopped
2 carrot, cut into chunks
5-6 potato, cut into chunks
2 large garlic clove, crushed
2 tbsp tomato puree
1 can Guinness Stout
a dash of mix herbs or a sprig of thyme
beef or chicken stock
a pinch of cayenne
few dashed of Worcestershire
salt and black pepper, to taste


1. Marinate the beef with salt and coat it with flour before browning it in skillet. Set aside.


2. Brown onion in your cast iron pan. Stir in garlic, follow by tomato puree.
3. Pour some Guinness beer into the pan to caramelize a little. Add in the beef chunk with the remaining beer.
4. Let the beef simmer for a few minutes before palming in the rest of the carrots and potatoes. Sit, taste, add in the rest of the ingredients, taste again.
5. Cover and let it simmer very gently for 2-3 hours.
6. Taste again before scattering chopped parsley all over.



Oh, by the way, Happy New Year!! Kinda late but better than never eh? ;)

I’ve got only 1 wish this year, that is to find a suitable unit ASAP. Hope that will happen in this term. Really keeping my fingers crossed!

Nov 192013


As i have more leftover chestnut cream from the Chestnut Chiffon Cake, i knew i had to come up with something fast. One of the bakes that i fear baking is probably Swiss Roll Cake. I’ve not tried making it before but i was definitely curious to know how bad my rolling skill was. Heh.

Less than 24 hours later, Bamboo Charcoal Swiss Roll with Chestnut Cream i churned!

Coming up with this combi took me approximately 30 minutes, well probably. The criteria was… something to go swimmingly well with chestnut, the color must contrast beautifully.. and something that bff would go, Wow! :)

Bamboo Charcoal Swiss Roll with Chestnut Cream

Souffle Sponge

Egg Yolk 5
Egg White 4
Sugar 90g
Vanilla Extract 1 tsp

Cake flour 40g
Bamboo Charcoal 5g
Butter 40g (melted) ——–> i totally missed this one out!

Fresh Cream    150ml
Sugar               2tsp


Chiffon Sponge

1. Line a 27cm x 27cm square pan with parchment paper. Preheat oven to 200C.

2. Chiffon Sponge : Whip Egg Yolk with 20g Sugar until a figure 8 can be ‘ribboned’ out without fading quickly into the mixture. Add Vanilla extract and mix well. In a separate clean bowl, whip egg white with 70g sugar until soft firm peaks are obtained. The meringue should still droop when the whip is inverted. (whipping the egg white too stiff will result in the sponge to rise excessively)

3. Chiffon Sponge : Pour Egg Yolk mixture into egg white and fold carefully to blend. Sift flour & Bamboo charcoal into the combined egg mixture. Fold carefully to ensure that flour is well combined. Pour in melted butter and fold to combine.

4. Pour batter into the lined square pan. Spread batter evenly. Bake cake in oven at 200C for 10 -12 mins.

5. After baking, remove cake from baking pan and leave to cool completely in parchment paper. Peel off parchment paper. The top face (brown side) will be creamed.

Cream Chantilly

1. Whip fresh cream with sugar until firm.

Spread whipped cream on to top face of sponge. Roll carefully to form swiss roll. Trip edges.

(adapted from here)


Yes, i totally missed out the butter!!! Lol! Not sure how i did, but i just did. No wonder i was like, EH? No fats for this swiss roll? Will it work!?!?! throughout. ^_^

Thankfully, it did! And we didn’t miss it one bit. grin — guess we can skip the fats next time eh? Anyway, bff loved it, or so she claimed, and she is no fan of this sorta light cake. Her kind of cake has to be buttery, heavy and rustic. But erm, i’ll take her word for it.. because methinks the cake was pretty amazing too, though the same cannot be said for this first-timer’s rolling + cream distribution. :P