Ultra Moist Chocolate Cake

I always wanted to bake a chocolate moist cake but haven't found the right recipes, and as I search through Google photos and I have found one that look good through lens. Studied the recipes and found the ingredients are quite easy and simple so u give it a try. Adapted this recipe from Maria Jose but altered a little.

Prep time:  25 mins

Cook time:  25 mins

Total time:  50 mins

Serves: 15

Ingredients

• Milk – 1½ cups
• Butter – 100 gms (I put 110g salted butter)
• Oil – ¼ cup (I used sunflower oil)
• Coco Powder – ½ cup ( I used Van Houstan)
• Self Raising Flour – 1 cup 
• Egg – 1 beaten, room temp
• Baking Soda – 1 tsp 
• Sugar – 1 cup (I reduced 2tbsp)

Instructions

1. Preheat the oven @ 180 C/350-375 F, 10 mins before baking. Heat together milk, butter, oil & coco powder till the butter melts. Let it cool to room temperature. Add flour, baking soda, sugar & beaten egg to the cooled wet ingredients. Beat it well using an electric beater or hand whisk till it is mixed well. I made a 9 inch loaf.
2. Grease your cake tin well & line with parchment/baking paper. Pour the  batter. Bake 25- 30 minutes. The baking time can vary depending on each oven.
3. 
   

Curry Crispy Cauliflower

Do you have picky eaters at home? My daughter is one of the picky eaters. She prefers the food she likes. So sometimes mummy will try some new recipes or dish to catch her appetites.

She loves cauliflowers and O remember I had a fried cauliflower before at a Vegetarian stall. Maybe I could altered the recipe a little for the kids.

I add in a dash of curry powder to make it spicier but not hot.

Ingredients 

2 cup cauliflowers (florets)

4 cup water

2 tbsp salt

1 tsp curry powder

Any of your frying Batter. I use Hup Loong Batter Mix.(refer picture below)

Methods 

1. Cut cauliflowers into small florets, wash and drain.

2. Boil water in a medium pot, put in salt, curry powder & florets when boiling. Blanch for 3-5minutes depending on your liking. If you prefer softer texture then 5minutes. Drained and set aside.

3. Prepare frying pan with adequate cooking oil, and preheat in medium heat. Mix frying batter, dip florets into batter. Make sure coat each florets with batter. 

4. Place each florets that coated with batter into heated oil and fry. After 2minutes, turn the florets. When florets turns golden, set aside. 

Brownie Butter Cake

Who doesn't like chocolate? Specially if you have kids at home, they will jumped into anything chocolaty. Last week, I came across a recipe for Brownie Butter Cake from Rasa Malaysia website and decided to give it a try. I adapted this recipe but has made some changes on my own. I subsitituted the dark chocolate with Hershey's Chocolate chips and omitted the sugar for the brownie. And it turned out pretty well.

Even myself has fallen in love with this cake too , not too sweet as I reduced the sugar from the original recipe. The butter cake is so buttery and moist. I always use SCS butter for my cakes and and cookies, they will turned out buttery.

Ingredients

Brownie:

140g Hershey's Choco Chips
50g SCS salted butter
1 Egg
35g all-purpose flour

Butter cake:

120g salted butter
90g sugar (I reduced by 1 Tbsp)
2 Eggs
120g all-purpose flour
2g baking powder
50ml fresh milk

Method:

1.Grease and line a 10cm x 20cm (4×8-in) loaf pan with parchment paper.
2.Preheat oven to 180C/350F.
3.To make brownie, melt chocolate and butter over low heat. Remove and leave to cool slightly. Add in egg, mix well. Fold in flour, mix until well combined. Pour batter into prepared pan. Bake in preheated oven for 15 minutes.
4.To make butter cake, beat butter with sugar until creamy. Add in eggs, one at a time, beating well after each addition.
5.Fold in sifted flour and baking powder, alternately add in fresh milk, mix to form batter.
6.Spread the butter cake batter over brownie, bake in oven at 160C/320F for 25-30 minutes or until cooked. Insert a cake tester in the middle to check doneness.