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! ;)


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


Nov 072013


When life throws beetroots at you, make this Extremely Moist Chocolate Beetroot Cake!

I bought a handful of organic beetroots with the intention of juicing it together with other vegetables and fruits. But after a few juices, i got bored and i stopped — now i know where the boys got their genes from. Hohoho! Other vegetables could easily be turned to dishes or salads but beetroots? Errrr.. unlikely, because none of us likes beetroots. The taste is too earthy for me. 1-2 slices are acceptable.. but 1 whole beet?? No thank you!

And then i remember seeing chocolate cakes made out of beetroot… The rest of the story? Well, i don’t have to spell it out now, do it? *wink*

Extremely Moist Chocolate Beetroot Cake

  • 8 ounces fresh beets
  • 7 ounces fine dark chocolate (70%)
  • 1/4 cup hot espresso
  • 3/4 cup + 2 tablespoons butter
  • 1 cup + 2 tablespoons all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 3 tablespoons good quality cocoa powder
  • 5 eggs
  • 3/4 cup superfine sugar
  • Crème fraîche, to serve


  1. Lightly butter an 8-inch springform cake pan and line the base with a round of baking parchment. Heat the oven to 350 degrees F.
  2. Cook the beets, whole and unpeeled, in boiling unsalted water. Depending on their size, they will be tender within 30 to 40 minutes. Young ones may take slightly less. Drain them, let them cool under running water, then peel them, slice off their stem and root, and process in a blender or food processor until a coarse purée.
  3. Melt the chocolate, broken into small pieces, in a small bowl set over a pot of simmering water. Don’t stir.
  4. When the chocolate looks almost melted, pour the hot espresso over it and stir once. Cut the butter into small pieces — the smaller the better — and add to the melted chocolate. Push the butter down under the surface of the chocolate with a spoon (as best you can) and leave to soften.
  5. Sift together the flour, baking powder and cocoa. Separate the eggs, putting the whites in a large mixing bowl. Stir the yolks together.
  6. Now, working quickly but gently, remove the bowl of chocolate from the heat and stir until the butter has melted into the chocolate. Let sit for a few minutes, then stir in the egg yolks. Do this quickly, mixing firmly and evenly so the eggs blend into the mixture. Fold in the beets. Whisk the egg whites until stiff, then fold in the sugar. Firmly but gently, fold the beaten egg whites and sugar into the chocolate mixture. A large metal spoon is what you want here; work in a deep, figure-eight movement but take care not to over-mix. Lastly, fold in the flour and cocoa.
  7. Transfer quickly to the prepared cake pan and put in the oven, decreasing the hea immediately to 325 degrees F. Bake for 40 minutes. The rim of the cake will feel spongy, the inner part should still wobble a little when gently shaken. Test with a cake tester or toothpick too — if it is still gooey in the center, continue baking just until moist crumbs cling to the tester.
  8. Set the cake aside to cool (it will sink a tad in the center), loosening it around the edges with a thin icing spatula after half an hour or so. It is not a good idea to remove the cake from its pan until it is completely cold. Serve in thick slices, with crème fraîche and poppy seeds.




Verdict :

Well, if you can find the recipe here on this blog, it can only mean 1 thing. It’s bloody good… so good that it’s worth writing and posting on this blog. Yeah, these days.. this blog is more or less a recipe book for me now. I only have that much time… So, the time spent here is crucial and documenting good recipes are extremely important to me. No more other nonsense but good recipes, and perhaps, some yoga updates, travel musings and a few entertaining posts about the family or the boys. It’s getting very personal and that’s the only way i want it to be. :)

So, can i taste any of the beet root’s earthiness in it? Nahh.. not at all!

It tastes exactly like how a good chocolate cake should taste like, a damn fine one too. So it is a little reddish or pinkish.. but that’s about it, promise!

Now, go make some this weekend if you’ve got a couple of beets sitting there in the fridge. Heck, even if you don’t, go buy some beets and make it already!