Deeply Dark Devils Food Cake & Pandan Marble Chiffon Cake
Am being productive this week but i cant stay long.. baked this cuppies yesterday and thought id share the recipe with my beloved readers... now i cant recall how many Devil Food Chocolate Cake recipes i hv baked but any cake recipe fm Tish Boyle sure is a keeper!
Devil’s Food Chocolate Cupcakes
Adapted from “Deeply Dark Devil’s Food Cake” from The Cake Book by Tish Boyle
Ingredients (Makes 24 cupcakes)
1 3/4 cups (212g) flour
2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
11 Tbsp (156g) unsalted butter, at room temperature
1 1/2 cups (300g) sugar
2/3 cup (61g) cocoa powder - i used valrhona
2 large eggs, at room temperature
1 tsp vanilla
1 1/3 cups (320ml) warm water - i used warm milk
Preheat the oven to 350°. Line two cupcake tins with muffin holders and set aside.
Beat the butter at medium speed until it’s very creamy – about a minute or so. Add the sugar and mix until it’s well blended, slightly fluffy and a pale yellow colour – about three minutes or so. Add the cocoa powder and beat at med speed– about one minute or so (the batter should look dark and smooth like melted chocolate). Beat the eggs in one at a time... beating well after each addition. Beat in vanilla extract.
In a small bowl sift together the flour, baking powder, baking soda & salt. Blend 1/3 of the flour mixture into the butter mixture and mix until it is almost combined. Add 1/2 the milk and mix well. Repeat with another 1/3 of the flour mixture, followed by the rest of the milk and a final addition of flour. Even though the mixture at this point will be nicely blended, take a spatula and scrape down the sides and bottom of the bowl, just to be sure all of the flour/butter/sugar has been incorporated.
Pour an equal amount into each of the cupcake liners, leaving a space about the thickness of your pinky finger between the top of the liner and the batter. Bake for 20-25 minutes, or until a toothpick inserted in the centre comes out clean. Let them cool completely and top with vanilla bean buttercream or do like me... pipe chocolate ganache!
This is the 2nd recipe that i will be posting together with my cuppies... baked it simply bec Sonia requested for it... i thought id try something fm NCC only to realize that i actually had baked using the same recipe in 2010 lol... here is the recipe once again...
Pandan Marble Chiffon Cake
In this mixture, the recipe calls only to pour the egg yolks into a well of dry ingredients. I whisk the egg yolks and caster sugar, firsthand, and then mix it to the dry ingredients, oil and coconut milk.
50g caster sugar
20g milk powder
1 tsp baking powder
100ml vegetable oil (I used corn oil)
100ml coconut milk
140g egg yolks (abt 8 eggs)
Egg Whites Mixture
300ml egg whites (abt 9 eggs)
150g caster sugar
1/2 tsp table salt
1 tsp cream of tartar (optional)
1/2 tsp pandan paste
1/2 tsp chocolate paste - i used black forest paste
Preheat the oven to 180C. Prepare a 24cm chiffon pan.. Do not grease or line the tin.
Combine sugar, milk powder, cornflour, flour, and baking powder . Make a well in the centre. Pour the egg yolks in the middle, mix well, while adding the oil and coconut milk. Work from the middle to the edge, combine well until you have a smooth egg mixture.
Meanwhile, whisk egg whites, caster sugar, salt and cream of tartar until soft peak. (i whisk egg white till foamy .. add in cream of tartar and salt.. then add sugar in 3 addition) Mix this mixture into the egg mixture. Work lightly but thoroughly, to avoid any lumps.
Divide the mixture into 2 portions and put each portion into a bowl. Work each paste into each bowl, so you will have one bowl of pandan paste mixture n a bowl of chocolate paste mixture.
(I divide the egg yolk mixture into 2 portion and added pandan n chocolate paste in each bowl.. once ur done whisking egg white mixture.. divide it into 2 portion and fold in egg white mixture gently into each bowl)
Pour these mixture into the tin, and bake for 60 minutes, or until it becomes springy to the touch. Remove the cake from the oven and immediately turn the cake upside-down, using the tin's feet (if you have a chiffon cake with feet). Otherwise, use a strong bottle, like your vinegar bottle, to hold the cake by sliding the bottle into the tin hole in the middle. Leave it to cool.
When it is already cool, remove the cake from the tin by using a long thin knife, loosening from the sides and bottom of the tin. Slice and serve..