Cheesecake Chocolate Bundt with Fudge Frosting Recipe

This recipe yields a 11-12 cup recipe

40g cocoa powder

2 tsp coffee powder

220g water

227g unsalted butter

1 tsp salt

220g plain flour

250g castor sugar (already greatly reduced)

1 1/2 tsp baking soda

2 eggs (55 to 60g variety)

120g sour cream

225g cream cheese, room temperature

112g castor sugar

1 egg (55 to 60g variety)

1 tsp vanilla bean paste

2 tsp plain flour

1/2 cup thickened cream

2 tsp golden syrup

115g dark coverture chocolate

Method

On low speed, mix cream cheese till smooth and creamy. 

Add flour, egg and vanilla bean paste.

Mix well. Transfer cheesecake mixture into a piping bag.

In a pan/pot, bring water, butter, salt and cocoa powder to a boil. Mix well. 

In a mixing bowl, mix sugar, flour, coffee powder and baking soda together. Whisk to mix well. 

On medium-low heat, cook butter mixture till mixture is homogeneous. 

Dry ingredients all whisked!

Pour in half the butter mixture into the dry ingredients. Mix in.. It will be clumpy. Fear not. 

Mix in remaining butter batter and mix well.

The mixture will be thick.. Mix till there are no more clumps. 

Add an egg and mix well till mixture becomes homogeneous.

Add in the other egg and mix well.

Add in sour cream and mix well. Batter should be homogeneous. 

Spray bundt tin with non-stick spray. 

This is the non-stick spray I used.

Pour in 1/2 the cake batter into the tin. Pipe in cheesecake mixture, being mindful that the mixture does not touch the sides of the tin. Using a ladle/spoon, gently spoon the remaining batter to cover the cheesecake mixture. This video will show you how!

Bake cake in a pre-heated oven of 175 degree Celsius for 45 - 50 minutes. Remove cake from oven and cool on a cooling rack for 20 minutes before inverting tin to remove cake. 

Once cake has cooled completely, you may start preparing the fudge. This fudge is absolutely delicious! In a pan/pot, add thickened cream and golden syrup. 

On medium-low heat, warm up mixture till small bubbles appear at the side of the pot/pan. Avoid over heating the mixture. Remove from heat. 

Add coverture chocolate and allow mixture to sit for 5 minutes. 

Give the mixture a good stir for the chocolate to melt. 

This fudge is just the bomb. Allow fudge to cool in the pan or 10 minutes before pouring/piping onto your cake. Here's a video on how I piped the fudge onto the cake!

Allow fudge to set on the cake for 10 minutes before serving. 

Just look at that.

The hubby loved it so much he wanted some to take to the office to share after enjoying a huge slice of it. I love the fudge very much and I'm gonna use it for so many recipes to come! Enjoy this lovely recipe! 

http://www.thebakingbiatch.com/2016/02/cheesecake-chocolate-bundt-with-fudge.html#more

Chocolate Banana Cake Recipe

This recipe yields one 7" round cake

95g cake flour (plain flour works as well but it won't be as soft)

5 g cocoa powder

100g castor sugar (fine sugar works well too)

100g unsalted butter

4 eggs (55g in size)

400g whipping cream (both dairy and non-dairy works well)

400g dark couverture chocolate

3 - 4 bananas

350g dark couverture chocolate

140ml whipping cream (both dairy and non-dairy works well)

1 tbsp unsalted butter

Fresh fruits for garnishing (I used strawberries and blueberries)

Method

Preheat oven to 160 degree Celsius, fan mode. Melt the butter either over a double boiler or in the microwave on medium heat at 1 minute intervals till butter is all melted. 

Sift the cocoa powder and cake flour.

To the sugar, add the eggs. Do not leave this mixture for too long. Whisk it as soon as you can (: Whisk the mixture till it is near stiff peaks. You should see distinct tracks in your batter. This tutorial will help you in getting a better understanding (: 

Pour the mixture into a greased and lined baking tin of 7". Tap gently against table or drop from a low height to remove excess air bubbles. Bake for 20 - 30 minutes or till a toothpick comes out clean when inserted into the middle of the cake. 

Invert baking tin on a cake pan/plate and remove baking paper. Using another cake pan/plate, invert the cake back on its base. Store in air tight container or cake caddy and allow it to cool completely. 

Melt the 400g of couverture chocolate in the microwave (on 1 minute intervals, medium setting) or double boiler till it is shiny. Stir well and allow it to cool down for 5 minutes.

Whisk up the whipping cream (400g) to stiff peaks. 

Add the chocolate into the whipping cream and stir well with a spatula. It may seem clumpy at first but just keep mixing. The mixture will seem a little deflated but fret not! 

Have the cake on a turntable.. it helps in assembling cakes. If you haven't got one.. please invest in one! You'll love it as much as I do! (: Slice the very top layer of the cake and dispose of it.. (or eat it!) This layer is what makes cakes dry. 

Prepare a sugar solution of 1 part hot/boiling water to 1 part castor/fine sugar and mix well to allow sugar to dissolve. Have the sugar solution in a spray mist bottle.

Slice cake into 3 even layers. Spray the sugar solution in between layers to keep it moist. 1 spray per spot or two is enough.. DO NOT soak the cake in the sugar solution!

Layer 1.

Spread 1/6 of the chocolate cream. 

Top with bananas. 

Top off with 1/6 portion of chocolate cream.

Add next layer of cake. Repeat steps for second layer of cake. Remember to spray your sugar solution! 

Frost the cake with remaining 2/6 of the chocolate cream. This video tutorial will help you! (: 

Chill cake in fridge while preparing chocolate ganache. 

Melt the 350g of couverture chocolate in the microwave (on 1 minute intervals, medium setting) or double boiler till it is shiny. 

Add the whipping cream and heat it up for another 2 minutes.

Add the butter. Stir well. If your mixture is still chunky, pop it back into the microwave oven (medium setting) on 1 minute intervals to have it all melted. 

My ganache is ready! Allow it to cool for 5 minutes before applying on the cake.

Cover the cake with the chocolate ganache. This video tutorial will help you! (: 

Garnish with your favourite fruits! I used blueberries and sliced strawberries (: 

I hope you'll enjoy this 'cheat' method of baking a Secret Recipe alike Chocolate Banana Cake! (:

http://www.thebakingbiatch.com/2013/09/cynthias-easy-secret-recipe-chocolate.html

Earl Grey Chiffon Cake Recipe

I used a 20cm chiffon tin but you may use a 17cm - 20cm tin to achieve a taller chiffon

110g cake flour

5 fresh eggs (55 - 60g)

60ml hot water

60g oil (non-flavoured oils like Canola oil/Veg oil/Corn oil)

1/4 tsp baking powder

120g castor sugar

1/2 tsp vanilla bean paste

4 earl grey tea bags (I used Russian Earl Grey from Lipton)

Steps

Preheat oven to 150 degree Celsius. This is the tea that I used.

Sift the cake flour and the baking powder.

Use 1 teabag with the hot water and let it simmer for 3 minutes. Remove teabag and set aside.

Separate the eggs. Add in half the castor sugar (60g) to the egg yolks. Mix well using a spatula.

You should get something like this.

Add the flour and tea, 1/3 portion at once till it is all well mixed.

You should get something like this.

Add the oil and vanilla bean paste into the mixture. Tear open 3 bags of tea leaves and add them into the mixture. Mix well.

You should get something like this. Set aside.

Place the egg whites in a clean and dry bowl that is free of oil. This is the tool that is going to work MAGIC that is replacing the machine whisk or stand mixer This is a spiral whisk and it is sold in some neighbourhood hardware shops. It works way better than the usual balloon whisk in introducing air into the egg whites, achieving stiff peaks for the egg whisks in the shortest possible time.

Whisk the egg whites gently till bubbles appear. This should take only a few seconds. Add in the remaining 60g of castor sugar into the egg whites. 

Whisk the eggs using this spiral whisk in clockwise direction. I took only sightly under 4 minutes with some strength (good exercise!) to whisk the eggs to stiff peaks.

Scoop 1/3 of the meringue into the egg yolk mixture and fold it in.

You should get something like this.

Add the egg yolk mixture into the egg white mixture.

Using the spiral whisk, fold the egg whites into the egg yolk mixture.

Ensure that mixture is well mixed with NO TRACES of egg whites.

Pour into chiffon tin and gently sway tin to even out the batter. Bake for 1 hour.

I love this temperature and timing for this recipe as it gives me a very smooth cake.

Invert the cake immediately on a high height to prevent condensation. Allow to cool in room temperature for an hour or 15 - 30 minutes with a fan blasted at it on full speed. Ensure that cake is completely cool before unmoulding.

You may refer to this video on how to unmould chiffon cake by hand.

So there you have it, a simple No Machine Whisk Earl Grey Chiffon Cake! I love the fluffy cake that this recipe yields and I'm sure you will too! Enjoy! 

http://www.thebakingbiatch.com/2013/04/no-machine-whisk-earl-grey-chiffon-cake.html