Memories of Baking Bliss and New Experiments in New Zealand - I recently had the pleasure of baking a special chocolate cake for a friend’s son which I call Chocolate Moist Cake Ala Red Ribbon, and it brought back fond memories of the luscious chocolate cakes I used to make during my time at Red Ribbon Bakeshop. Their moist chocolate cake with caramel filling and chocolate icing was truly unforgettable. Inspired by those memories, I decided to create my version of this delectable treat here in New Zealand.
Chocolate Moist Cake Ala Red Ribbon Ingredients
2 cups white sugar
1 3/4 cups self-raising flour
1 cup cocoa powder
1 teaspoon salt
2 medium-sized eggs (approximately 50 grams/piece - without the shell)
1 cup fresh milk
1/2 cup melted butter
1/4 cup of chocolate buttons (melted together with butter)
2 teaspoons vanilla extract
1 cup boiling water
Procedure:
Preheat the oven to 150°C. Grease and flour two 9-inch round baking pans.
In a large bowl, mix together sugar, flour, cocoa, and salt. Set aside.
In a separate bowl, mix eggs, milk, melted butter with melted chocolate, and vanilla.
Add the liquid ingredients to the dry ingredients and beat on medium speed for 2 minutes until no powder is seen.
Stir in the boiling water; the batter will be thin.
Pour the batter into the prepared pans.
Bake for 45-60 minutes or until a wooden pick inserted in the center comes out clean.
Allow the cakes to cool for 10-20 minutes, then remove from pans and transfer to wire racks.
Let the cakes cool completely.
Frost with rich chocolate ganache.
Ingredients for the Chocolate Ganache:
1 block (200 grams) of dark Dutch chocolate
1 can of cream
1/2 cup of powdered sugar
1/2 cup cocoa powder
1/4 cup fresh milk
1/4 cup brandy
1 teaspoon vanilla
1/2 cup unsalted butter
Directions for the Chocolate Ganache:
In a saucepan, heat milk and cream on low heat.
Add the chocolate block, cut into pieces, and melt.
Mix in the previously combined powdered sugar and cocoa powder.
Continue mixing until the ganache slightly thickens.
Add brandy and vanilla.
Allow the ganache to cool.
Ice the cake with the delightful chocolate ganache.
This chocolate cake is sure to bring smiles to your taste buds, just as it did to the birthday celebrant and the guests at the party. The joy of baking and experimenting with new recipes here in New Zealand fills my heart with delight. I encourage you to try this scrumptious chocolate cake and share your creation on social media with these hashtags:
#cake #chocolatecake #baked #chocolatelove #homemade #delicious #bakingbliss #cakeoftheday #foodie #sweettooth #motherbee
Tag @motherbee when you share your mouthwatering cake creation, and let’s spread the love for baking and great food together! Enjoy!
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