Tag Archives: Chocolate cakes

Chocolate Sponge Cake

Foodelicious Heaven: Interesting cake recipe if you were to notice – a sponge cake without flour.

Chocolate Sponge Cake:

6 large eggs, separated
4 ounces (120 grams) semisweet chocolate, chopped
1/4 cup (50 grams) plus 2 tablespoons (30 grams) granulated white sugar
1 teaspoon pure vanilla extract
3/4 teaspoon cream of tartar

Raspberry Whipped Cream:

1 cup (240ml) cold heavy whipping cream (double cream) (40% butterfat content)
1/2 teaspoon pure vanilla extract
1 tablespoon (15 grams) granulated white sugar
1/3 cup (80 ml) raspberry preserves (or jam)

Chocolate Sponge Cake: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 17 by 12 inch (43 x 30 cm) sheet pan. Line the pan with parchment paper and then butter and flour the paper (or spray with vegetable/flour spray.

While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover with plastic wrap and bring to room temperature before using (takes about 30 minutes). 

Meanwhile melt the chocolate in a stainless steel bowl placed over a saucepan of simmering water. Let cool to room temperature.

In the bowl of your electric mixer (or with a hand mixer) place the egg yolks and 1/4 cup (50 grams) of sugar and beat, on high speed, until this mixture is thick, light and fluffy (about five minutes). (When you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Add the melted chocolate and beat only to combine. Set aside while you beat the egg whites.

In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons (30 grams) of sugar until stiff peaks form.

Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula or whisk to lighten the batter. Fold in the remaining whites just until incorporated.  (Don’t over mix or the batter will deflate.) Spread the batter evenly into the prepared pan with the back of a spoon, or an offset spatula. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15 – 17 minutes. Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel.

Raspberry Whipped Cream: Place your mixing bowl and whisk attachment in the freezer for 15 minutes. Then place the whipping cream, vanilla extract, and sugar into the bowl and beat until soft peaks form. Add the jam and beat just until stiff peaks form.

Once the cake has cooled, spread with the whipped cream and gently roll the cake, peeling off the parchment paper as you roll. Can be covered and stored in the refrigerator for up to five days.

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Posted by on February 20, 2012 in Cakes, Chocolate Cakes, Sponge Cakes


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Chocolate Cupcakes

{Tried & Tested}

Foodelicious Heaven: Only two words to describe, SIMPLY DELICIOUS, simple ingredients, delicious and moist cake.  I made 14 cups but for the cup size I used, should reduce to 12 cups so that all could raise up to a nice height. Baked with 180 degree for 20 mins.

Love 4 Cupcakes

Chocolate Cupcakes:

1/2 cup (50 grams) Dutch-processed cocoa powder
1 cup (240 ml) boiling hot water
1 1/3 cups (175 grams) all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract

Chocolate Fudge Frosting:
4 ounces (120 grams) unsweetened chocolate, coarsely chopped
2/3 cup (150 grams) unsalted butter, room temperautre
1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted
1 1/2 teaspoons pure vanilla extract

Chocolate Cupcakes: Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

In another bowl, whisk together the flour, baking powder, and salt.

Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full with batter and bake for about 16 – 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls. These cupcakes are best the day they are made, but can be covered and stored for a few days.

Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).

Makes about 16 cupcakes.


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Black Forest Cake 黑森林蛋糕

Black Forest Cake

Love 4 Black Forest Cake

Chocolate Sponge Cake (make one 10-inch round cake or one 8-inch round cake and 7 small cupcakes)

4 tbsp corn oil/sunflower oil/canola oil
3 tbsp unsweetened cocoa powder
1 tbsp chocolate emulco
½ tsp vanilla extract
125g top flour
½ tsp baking powder
¼ tsp baking soda
5 large eggs
¾ tbsp SP
100g sugar
3 tbsp milk

1) Preheat oven to 180C. Line the bottom of an 8-inch round pan and prepare 7 small paper cups or line the bottom of a 10-inch round pan.
2) Heat oil until visible lines can be seen on the surface, remove from heat. Sieve in cocoa powder and stir to dissolve the cocoa powder. Add chocolate emulco and vanilla extract, mix well and set aside to cool down.
3) Combine and sieve (B) together.
4) Beat sugar and SP till well mixed. Add in (B) and the rest of ingredients in (C), beat at low speed for a few seconds then change to medium speed, beat till ribbon stage (the mixture will drip slowly and form thick ribbon when lift up the beater).
4) Take a few tbsp of the egg mixture to mix with the cocoa mixture. Then return it to the egg mixture, fold from bottom to top, mix till cocoa mixture and egg mixture is incorporated.
5) Pour into the prepared pan/paper cup, bake in preheated oven for about 30-40 mins till the cake becomes springy or a skewer inserted and comes out clean (cupcake should be done in about 20 mins). Cover the top loosely with aluminum foil half way if necessary to prevent over browning.
6) Cool on wire rack upside down. When the cake has cool down completely, loosen the edges with a thin knife and turn the cake out from pan.

Frosting and Filling
500ml non-dairy whipping cream
½ can cherry pie filling
100ml syrup (boil 100ml water with 100g sugar and set aside to cool down)
Some Kirsch/Brandy/Rum (I omitted because I wanted to let Lucius taste the cake)

To assemble
1) Whisk whipping cream till stiff peak.
2) Separate whole cherries from the cherry pie filling. Take a few tbsp of whipped cream to mix with the cherry pie filling till desired consistency. I also added some syrup as I find it slightly tart.
3) Place one sponge later (cut-side up) on a cake board and spoon syrup and liquor on the surface. Spread pie filling whipped cream (keep 1cm from the edges clean) and arrange cherries on top, cover with more pie filling whipped cream.
4) Spoon syrup and liquor on both sides of the second sponge layer and place it over the first layer. Spread pie filling whipped cream (keep 1cm from the edges clean)(this layer is without cherries).
5) Spoon syrup and liquor on both sides of the third sponge layer and place it over the second layer (cut-side down). Lightly press to settle the fillings. Frost the whole cake with the remaining whipped cream and decorate as desired. A typical black forest cake is decorated with chopped chocolate and cherries. I decorated with M&M to make it a kid’s cake.

Adding the cocoa powder into the heated oil not only brings out the full cocoa’s flavour, this also makes it easier to blend into the batter as compared to premix the cocoa powder with flour.

To end this post, I would like to share these two videos from FoodHouse8. I find the demo very useful. Though I didn’t follow the recipe, I learnt a lot of tips and basic frosting skills through the videos. I hope you can also benefit from the videos.

Click HERE for chocolate sponge cake demo.
Click HERE for black forest cake demo.

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Posted by on September 7, 2011 in Cakes, Chocolate Cakes


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Velvety Chocolate Cake with Banana Butter Cream 嫩嫩的香蕉奶油夹心巧克力蛋糕

The original recipe is actually a devil’s food cake; I rename it because I omitted the chocolate ganache and I think it is no longer “devil”.

Personally I think the step involved is quite a lot but the result is rewarding. The cake is extremely moist and velvety. It goes very well with the banana butter cream (needless to say, of course), perhaps I should also sandwich with some banana slices, I am sure it gives the cake more depth.

One thing to note, separated egg method is used in this cake but the step is a bit different from a typical chiffon cake. The meringue (egg white and sugar mixture) is added to the egg yolk mixture first before adding of flour. I find that it is a bit difficult to incorporate the flour to the egg mixture; I am so worried of deflating the meringue.

Ingredients: (make 2 round 6-inch cakes)

Chocolate Cake
80g dairy cream
80g bittersweet chocolate
40g unsalted butter
80g egg yolk
160g egg white
100g castor sugar
60g low protein flour (I used cake flour)
20g unsweetened cocoa powder

Banana Butter Cream
90g unsalted butter
25g icing sugar (sifted)
45g mashed bananas

1) Line the bottom of 2 round 6-inch pans with baking paper. Combine (D) and sift together.
2) Combine (A) and cook over double boiler, stir till chocolate is melted. 2) Add (B), mix till well blended (= egg yolk chocolate mixture).
3) With an electric mixer, beat egg white till foamy, add sugar in 3 sessions, and beat till soft peak (70-80%) (7-8分发) (When lifted, the tip of the meringue has soft and small bend).
4) Take 1/3 of the meringue to mix with the egg yolk chocolate mixture using a rubber spatula till 80% incorporated (need not mix till fully incorporated).
5) Fold in 1/3 of (D) gently, mix till just incorporated.
6) Fold in remaining meringue and (D) alternatively to form even chocolate batter.
7) Divide batter into 2 round 6-inch pans. Bake in preheated oven at 180C/160C for 20-25 minutes (I baked at 170C as my oven can’t set different upper and lower temp.)
8) Cool the cake upside down once remove from oven. Loosen the side with a small knife and unmold after the cakes have cool down completely.
9) To prepare banana butter cream, beat butter and icing sugar till fluffy and pale in colour, add mashed bananas and mix well. Slice the cake horizontally into 2 pieces, sandwich with banana butter cream.

(Recipe reference: 《美味糕点新主张》by 薛纪娟)

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Posted by on September 7, 2011 in Cakes, Chocolate Cakes


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Chocolate & Vanilla Marble Loaf

Chocolate & Vanilla Marble Loaf

225g (8oz) margarine
225g (8oz) caster sugar (I cut down to 180g)
275g (10oz) self-raising flour
2 level tsp baking powder
4 large eggs
2 tbsp milk
½ tsp vanilla extract
1½ level tbsp cocoa powder
2 tbsp hot water

For the icing
25g (1oz) butter
15g (½oz) cocoa powder, sifted
1-2 tbsp milk
100g (3½oz) icing sugar, sifted
about 25g (1oz) white chocolate, melted

1) Preheat the oven to 160°C/Fan 140°C/gas 3. Lightly grease a 900g (2lb) loaf tin, 17 x 9 x 9cm (6½ x 3½ x 3½in) base measurement (I used a 9”x5” loaf pan) and line with a wide strip of non-stick baking parchment to go up the wide sides and over the base of the tin.
2) Measure (A) into a large bowl and beat with a hand-held electric mixer for about 2 minutes, until well blended. Spoon half the mixture into another bowl and set aside.
3) In a small bowl, mix the cocoa powder and hot water together until smooth (I prepared this first before step 1). Allow to cool slightly, then add to one of the bowls of cake mixture, mixing well until evenly blended.
4) Spoon the vanilla and chocolate cake mixtures randomly into the prepared tin until all of the mixture is used up, and gently level the surface. Bake for 50 minutes to 1 hour, until the cake is well risen, springy to the touch and beginning to shrink away from the sides of the tin. Allow to cool in the tin for a few minutes, then turn out onto a wire rack, peel off the lining paper and leave to cool completely.

To make the icing, melt the butter in a small pan, add the cocoa powder, stir to blend and cook gently for one minute. Stir in the milk and icing sugar, then remove from the heat and mix thoroughly. If necessary, leave the icing on one side, stirring occasionally, to thicken. Spread the cold cake evenly with the icing, then drizzle the melted white chocolate over the top. Leave to set.

(Recipe reference: Marry Berry’s Simple Cakes by Marry Berry)

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Posted by on September 7, 2011 in Cakes, Marble Cakes


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Hershey’s “Perfectly Chocolate” Chocolate Cake


Foodelicious Heaven: This is a very easy to bake chocolate cake. The review was so great that I had to give it a try. Well, it turns out to be true that everyone in the family loves it.

Skill Level:
Prep Time:
15 Minutes


  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY’S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water


  1. 1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  • 2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  • 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.VARIATIONS:
    ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

    CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


    1/2 cup (1 stick) butter or margarine
    2/3 cup HERSHEY’S Cocoa
    3 cups powdered sugar
    1/3 cup milk
    1 teaspoon vanilla extract

    Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
    Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

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Posted by on September 6, 2011 in Cakes, Chocolate Cakes, Tried & Tested


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