Kalau nk full feedback, gi baca kat blog dia eh... kat sini, kita just c&p rsp cake je ye...
The Cake-33gm cocoa powder
-59gm boiling water
-37.5gm all purpose flour
-37.5gm cake flour
-1 tsp baking powder
-½ tsp sodium bicarbonate
-150gm sugar together
-1/8 tsp salt
-2 large egg yolks
-54gm corn oil
-½ tsp vanilla extract.
-2 large egg whites
A few bananas (hard to tell how many as bananas comes in all different sizes here, some are as long as 8 inches, some 2 inches)
1. In your mixing bowl, combine cocoa powder and boiling water to a smooth paste and set it aside, let it cool down.
2. Preheat your oven at 175C. I did mine at 160C. Line a 9 inch square pan.
3. Combine all purpose flour, cake flour, baking powder, sodium bicarb, sugar and salt. Whisk it.
4. When the cocoa paste has cooled down, put in yolks and oil and beat on medium speed for 1 minute.
5. Put in vanilla and beat for a few seconds.
6. Put in half the dry ingredients (3) and beat on low speed until the dry ingredients are moistened. Put in the balance and beat on high speed for 1 minute.
7. Put in egg whites and whisk on high speed for 2 minutes.
8. Pour batter into lined pan. Cut bananas so that they stick out about 1 inch high from the batter. (I cut mine to short, cos I only had a few). Arrange them in a way so that when you slice the cake, each piece of cake will have one banana hidden. If you plan to cut 16(4x4) pieces, then cut 16 pieces, and if you want to serve 25 (5x5), then cut 25.
9. Bake in preheated oven for 30 minutes, or until skewer comes out clean
10. Leave cake to cool for 10 minutes and remove from pan to cool down completely on cooling rack. Chill in fridge for 30 minutes, or just freeze it for 10 mins before frosting.
The Ganache (You can do this before the cake)100gm dark chocolate
100gm whipping cream
1. Break chocolate and put into a small whipping bowl.(big enough for you to use the mixer with)
2. Heat whipping cream until there are bubbles along the periphery.
3. Pour scalded cream onto chocolates. Leave for 1 minute.
4. Gently stir the chocolate until a smooth ganache is achieved.
5. Leave to cool, coverand chill in fridge until time of use. Chill the beaters too.
6. When the cake is cool, remove ganache from fridge.
7. Beat ganache until it turns light in colour, like Milo. Do not overbeat.
8. Spread whipped ganache onto cooled cake immediately.
9. Slice cake and serve.
**komen RATU: portion cake kat atas tu perlu didoublekan utk bday kek.. hehehe... RATU tak tahu ukuran loyang yg dipakai tp yg kecik dr biasa.. kalau pakai yg biasa punya (pun tak tahu ukuran) kek tu jd nipis ya amat.... nnt RATu try doublekan sukatan next time, then i'll post the comment here again!
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