MOCHA CAKE (Goldilocks Style) RECIPE UNVEILED

The famous cake which I have known has been a part of my life. For so long, I have been wondering what's in these Mocha cake that makes it addictive to majority.  I know, there's a lot of "better mocha cakes" but believe me, this classic mocha cake never fails to tickle the taste buds of many.  That is why, I tried my best to look and research on how it is made and I am sharing it for those cake lovers as well as to those beginners (like me).

INGREDIENTS:

FOR THE CAKE:
For the Yolk Mixture:
6 large egg yolks (room temperature)
1 cup sugar
 

For the Mocha Flavoring:

1 tsp espresso/coffee granules 

1 tsp cocoa powder
1 tsp vanilla
1 tsp water

½ cup canola oil

For the Dry Ingredients:
1 cup cake flour
1 teaspoon baking powder

For the Meringue Mixture:
6 egg whites, at room temperature
1 tsp cream of tartar

FOR THE MOCHA BUTTERCREAM:
1 cup sugar
4 large egg whites, at room temperature
3 sticks (12 ounces) unsalted butter, soft, at room temperature
1 tsp coffee/espresso granules
1 tsp cocoa powder
5 tsps water
1 tsp vanilla extract
5 tsps amaretto liquer

FOR THE TOOLS & EQUIPMENT: 

-2 9”x2” cake pans or 2 square cake pans or a 10.5”x15.5”x1” jelly roll pan if making a roll

-2 baking sheets 

-hand mixer or stand mixer   

-parchment paper 

-cake comb (this is optional, for decoration purposes only)

PREPARATION:

1.    For the Cake: 

-Preheat oven to 375°F with racks in the upper middle and lower middle positions. 

-Spray/Grease two 9”x2” round cake pans with baking spray 

-line the bottom and sides with parchment paper.

2.  For the Yolk mixture: 

-Whisk together egg yolks and sugar in a large bowl (or bowl of a stand mixer) over low, then medium speed, until creamy and light yellow in color.

3.    For the Mocha Flavoring: 

-Dissolve espresso or coffee granules (Nescafe is recommended) and cocoa powder in water and vanilla in a small bowl getting rid of lumps while stirring. 

-Pour into the egg-sugar mixture (Yolk Mixture) with the canola oil then beat until well combined.

4.    Sift cake flour and baking powder over it. Stir with a wooden spoon until well blended, scraping the sides of the bowl once.

5.    For the Meringue mixture: Whisk egg whites and cream of tartar into stiff peaks in a medium bowl 

-Fold into the mocha batter (Yolk & Mocha Flavoring combined), a dollop or two first to liquefy the thick batter and then in thirds.

6.    Divide the batter between two cake pans and place each pan on a baking sheet. Bake on two racks for 20 to 25 minutes, rotating the pans and exchanging the pans between racks halfway through. The cake is done when the tops become golden brown and the cake tester comes out clean when inserted in the middle.

7.    Cool on a wire rack for 10 minutes, then carefully turn over on the wire rack, right side up. Cool completely before icing.

8.    For the Mocha Butter Cream: Whisk sugar and egg whites for 3 to 5 minutes in a medium heatproof bowl set over a saucepan of simmering water (water should not touch the bottom of the bowl), until meringue is hot to the touch (or until it registers into 160 degrees Celsius). The sugar granules will be dissolved when you put in between your fingers and you will be left with a fluffy marshmallow cream-like froth.

9.    Remove bowl from heat and beat for 5 minutes with a hand mixer set to medium speed, or pour into a bowl of a stand mixer with a whisk attachment to mix.  This is the time when the meringue mixture is cold to touch.

10.  Add half of the butter (6 ounces or 1.5 sticks) and beat with a hand mixer (or paddle attachment for stand mixer) until smooth before adding the next half to combine. Scrape the sides of the bowl with a spatula and give it a quick stir. Beat again on medium-high for another 6 to 10 minutes to thicken.

11.  Dissolve cocoa and coffee granules in water, vanilla extract, and amaretto in a small bowl. Pour into the butter cream and beat for 2 minutes, scraping the sides at least once.

12. Assembling the cake : Dot 3 3”-wide parchment paper strips with butter cream. Use the icing to stick the 3 strips into a triangle on a plate or cake stand. Dot the center bottom of the cake with icing, and place cake on top of the strips. These will keep your plate clean while frosting the cake.

13.  Spoon about ½ cup of frosting on top and spread it evenly with a flat metal spatula. Place the second layer of cake and spread a thin layer of icing over the entire cake and let it stand for 15 minutes. 

   

                                         
  

Spread a thicker layer of frosting over the side, working from the bottom up to the top. Frost the top by placing a mound of icing and spreading it to the side. You can decorate the cake with the remaining frosting as you wish.
You can use a cake comb to create ridges on the side of the cake. 

On my case, I didn't use a cake comb.

Instead I put Almonds:

To make a mocha roll: 

-From Step 6 onwards...pour batter into a 10.5”x15.5”x1” jelly roll pan (greased with cooking spray and lined with a sheet of wax paper, and another coat of cooking spray) and bake for 12 to 15 minutes with the rack on upper middle position, rotating the pan halfway through. It is done when the top is golden brown and cake tester will come out clean. 

-Lay flat a dry kitchen towel (slightly larger than the pan and dust with a thin layer of powdered sugar). 

-Remove cake from the oven and turn pan over onto the towel. -Carefully peel the wax paper and scooping the towel from underneath, slowly roll the towel and cake together. 

-Cool on a wire rack with the seam side down. 

-After about an hour, unroll and remove the towel, spread a generous layer of mocha butter cream. 

-Re-roll the cake and frost the outside and sides. (Follow same instructions in making a butter cream)

Now you can enjoy this Mocha Roll right at your home :)

Bake and Enjoy!

-xoxo-

BRAZO de MERCEDES (Cake)

For so long, I am an avid fan of anything made up of egg: whether it's a quiche, an eggpie, or even a simple sunny side up will definitely make my day.  That is why there is no wonder why I was inlove with this cake:

Wayback 2010, this is the first time I got to have an oven (gas oven), which is named Baby Westy ^_^.  I was so excited to bake a Brazo de Mercedes, but unfortunately, it was very hard for Westy to cope up with my beginning skills and the pressure she got makes her upset, producing an undercooked (sticky merengue). Those were the moments that kills my enthusiasm in creating/baking anything related to egg white T_T  I can clearly remember how random people (who have a better oven) tells me (I never had a problem with baking).  That's the starting point that I constructively think why does it went wrong.
I was right, it was not my way of cooking, it was the limitations of my baby (Westy) which was not pointed out to a novice baker like me (I just realized I should have asked at least a culinary student that time haha).

My first trial of Brazo the Mercedes (see how it failed BIG TIME) O_o

Now, I am a proud baker (which until now, I am considering myself novice), to present my recipe for Brazo de Mercedes, to share for those who wanted to bake simple cakes and inspire them to bake more. (Don't worry peeps, I know the feeling and I completely understand how it feels to be frustrated for I have been there MANY MANY TIMES *_^).  I hope this simple post of mine would encourage and our starters out there to love baking :)

BRAZO DE MERCEDES RECIPE: (inspired by PANLASANG PINOY RECIPE)

Ingredients for the Custard Filling:

-10 egg yolks

-1/2 c. condensed milk

-3/4 c. evaporated milk 

-1/4 c. ground almonds (optional)

-1 tsp. vanilla

-2 tbsps. unsalted butter

-lemon juice/lime juice

Ingredients for the Merengue Roll:

-10 egg whites

-1 tsp. cream of tartar

-1 c. sugar

-1 tsp. vanilla

Procedure for the Custard Filling:

1. Separate egg whites with the egg yolk. Make sure that the bowls are clean and free from oil

2. Beat the yolks, condensed milk & evaporated milk until desired consistency.  It should be done on a heavy saucepan or a double boiler.  Keep on stirring to avoid scorching.

3. When desired consistency was achieved, add the butter, vanilla and the lemon juice. Lemon or lime juice should be according to your taste. Fold in the almonds.

4. Cover with a plastic food wrapper or a parchment paper to avoid forming of skin.

  

5. Let it cool.

Procedure for the Merengue Roll:

1. Pre-heat the oven to 340° F/170° C. 

2. Line a 15" x 10" baking tray with baking paper. Baking paper must be higher than the sides. Grease it or spray with a non-stick baking spray.

3. Beat the egg whites and the cream of tartar until frothy (bubbles form).

4. Gently pour sugar until stiff peaks form (but not dry). You will be able that it is in it's peak form if the merengue doesn't fall down when the bowl is in it's upside down position.

5. Whisk in the vanilla extract.

6. Spread evenly the merengue batter.  Using a cake comb, draw a line to make a design. (You may use a fork)

7. Bake for 20 to 30 minutes until the merengue is golden brown.

Procedure in assembling the Brazo de Mercedes Cake Roll:

1. Let the merengue cool down.  You will notice that the merengue deflates but do not panic.  That is normal.

2. Sprinkle enough amount of confectioner's sugar on the top of the merengue (golden brown part).

3. Cover the sprinkled part with another baking paper, then top it with the same size of a baking tray.

4. Flip it on the other side.

5. Gently peel off the baking paper to reveal the other side of the merengue.

6. Spread the cooled custard filling starting from the center.

7. Spread evenly over the whole merengue.

8. Using the baking paper where the merengue roll is placed, gently but quickly roll it.

9. Turn the roll upside down.

10. Let it cool on the fridge before serving.

Enjoy!!!

Visit my creations here: GAVRIE'S FACEBOOK FAN PAGE & to this WEBSITE.

-xoxo-

Banana Crumb Muffins Recipe

As you notice, the crumbs did not cook well (due to the limitations of our oven).  You may opt to use a torch to avoid these problems if you are not using a convection oven

I love Bananas.  They are rich in potassium, and helps me lose weight.  It gives me the "full feeling" on my stomach everytime I ate them.  So it made me realise, why not put it into a muffin? This recipe creates a delectable moist muffins.

INGREDIENTS:

(Dry ingredients)

-1 & 1/2 cups All-Purpose Flour

-1 tsp baking powder

-1 tsp baking soda

-1/2 tsp salt

(Wet ingredients)

-3 large ripened bananas

-1 large egg lightly beaten

-1/3 cup butter melted

-3/4 cups white sugar

(Crumbs)

-2 tbsps flour

-1/8 tsp cinnamon

-1 tbsp butter

PROCEDURES:

-pre-heat oven into 190 degrees celcius then line a baking cups or grease the muffin cups with butter

-On a bowl, mix the dry ingredients, I prefer sifting it first

-On another bowl, mashed the bananas, then add the remaining wet ingredients

-Pour slowly the wet batter into the dry mixture and fold until well incorporated

-pour the mixture into the cups

-on a separate bowl, mix the crumb's mixture(until it looks like a cornmeal) then top it on the poured batter (in the muffin cups)

-bake for 18-20 minutes (for convection oven) and 25-30 minutes (conventional oven)

-remove from the oven and cool on a wire rack for 10 minutes

-serve

Enjoy!

Yields: 

10 to 11 cupcake size muffins

-xoxo-

Chocolate Guinness Cake Recipe

I have been an avid fan of chocolates...but not in a cake (hubby knows that).  Until I came across over the net and have seen that chocolate goes best with beer!  Yeah you heard it right.

I am talking about a STOUT BEER (Guiness is the brand).

 

Images of the Chocolate Stout Cakes of 2 variants (Chocolate Stout Butter Cake & Chocolate Guinness Cake)

Okay, there you go.

I have made 2 variants of this but I will be sharing the most effective and delicious one based on my trial and error :)

INGREDIENTS:

FOR THE CAKE:

(1st mixture to be heated)

-1/2 cup of Porter or Stout Beer (Brand name available at Rustan's is Guinness)

-3/4 cup of unsweetened cocoa (Hershey's on my case)

-10 tbps of unsalted butter, room temperature

-1/2 cups dark brown sugar

-1 and 1/2 cups caster or granulated sugar (best to use caster)

(2nd mixture on a separate big bowl)

-2 eggs (room temperature)

-3/4 cup sour cream 

-1 tbsp vanilla extract (no flavourings)

(3rd mixture on a separate bowl)

-2 cups of All-purpose flour

-1/4 tsp salt

-2 and 1/2 tsp baking soda

FOR THE CREAM CHEESE FROSTING:

-1 piece 8 oz cream cheese, room temperature

-1 tsp vanilla

-1/2 cup of butter (1 stick), room temperature

FOR THE GANACHE:

-1 bar of dutch milk chocolate

-1/4 to 1/2 cup of milk (depending on the consistency

-1 tbsp of butter

PROCEDURE:

-pre-heat the oven into 180 degrees celcius of 350 degrees fahrenheit. 

-grease the pan (preferably an 8 or 9 inch springform pan) with butter

-line the bottom of the pan with wax paper

-in a large saucepan, heat together over medium low fire the following: beer & butter.

-after the butter has melted, add gradually the cocoa (sift it first).

-after the cocoa has been melted over the beer-butter mixture, add the sugars.

-mix until it is smooth and well incorporated

-let is cool for a while

-while waiting for the beer-butter to cool, mix the following until incorporated on another bowl: eggs, sour cream and vanilla

-set aside

-pour the beer-butter mixture into the egg-sour cream mixture until well incorporated

-gradually add the dry ingredients (all-purpose flour, baking soda and salt) pre-sifted and mixed with a wire whisk

-pour the mixture on the greased pan and give it a few taps over the countertop to release some bubbles.

-bake for approximately 50-60 minutes using a convection oven, 1 hour and 40 minutes using a conventional one

-let it cool on a wire rack

-cut it in half

-spread the cream cheese frosting (recipe will be posted below)

-sandwich the cream cheese frosting

             (see a lot of toothpick marks? hahaha)

-pour the prepared chocolate ganache and sprinkle a generous amount of choco balls (i did it to cover the flaws because of frequent toothpick test, the cake's appearance was a bit ruined)

(pouring the chocolate ganache)

(transferring it on a clean paper wax)

TADAA!

PROCEDURE FOR THE CREAM CHEESE FROSTING:
-mix the butter and cream cheese together until fluffy in texture (using electric mixer).  Add the vanilla extract and mix a bit
-add the powdered sugar, depending on your taste and texture preference

PROCEDURE FOR THE CHOCOLATE GANACHE:
-over a boiling water, put a saucepan with chcocolate and milk until it has melted
-add the butter to make it more shiny
-add more milk depending on your desired consistency

Enjoy!

(I made a different design, using chocolate wafers!)

-xoxo-

Basic Sponge Cake Recipe

Sponge cake is cake based on flour.  It may be produced either on batter or foam method.

I have tried a couple of times baking this recipe, and it always sinks and fails.  After reading and watching a lot of videos about the basics of baking, I have learned that there are several factors that affects your sponge cake (oven temperature, how you beat the eggs, how you fold it, etc.) 

A basic sponge cake consists of the following: Flour, Eggs, Sugar and Vanilla.

This simple recipe is best for novice on baking like me, to learn the basic principles on baking.  It calls for the following ingredients:

-6 whole eggs

-1 cup of flour

-3/4 cups of sugar (may add up to 1 cup depending on your preference

-1 tsp vanilla

Procedure:

1. Make sure to prepare the ingredients ahead.  Room temperature eggs are best for baking sponge cakes for they create maximum volume of batter.  Preheat the oven into 350 degrees F or 180 degrees celsius.  Grease the bottom of the pan then put a wax paper (preferably a deep cake tin).  I have noticed that greasing the sides causes deflation of the batter (one of the most error I have been doing for the longest time) for during the rising process, the batter has been looking for something to hold on, but because of the oil, it shrinks.

2. Put 6 large eggs on a clean metal bowl.  Mix it a bit to incorporate then use an electric hand mixer.  Beat the whole eggs until it is on its "frothy stage."  

3. Add the sugar on the eggs (less sugar, the fluffier it would be), then continue beating for approximately 5 minutes.  It should reach the "ribbonette stage" (this happens when you put up the beaters of the mixer, the droppings of the beaten eggs can draw a ribbon figure that stays a few seconds).

4.  Add the vanilla extract, then beat for a minute.  Be careful not to over beat the eggs. Over beaten eggs will result to deflated or dry cakes.  Please take note that this is the best stage when you want to add flavors (pandan, etc.).

5.  Using a sifter, sift the flour in 3 batches.  In every batch, use a whisk to fold the flour into the batter (I prefer using flat whisk).  Be careful not to touch the lower half part of the batter, so as something will still hold the batter to keep from losing the bubbles it has created from beaten eggs.

6.  After sifting all the flour, do the folding using a spatula. This way, it can be folded evenly, including the bottom, without over folding it.

7. Pour the prepared batter into the cake tin. You will notice the bubbles as you pour the batter.
8. Give a couple of tap on the cake tin (on the surface of the kitchen table) to remove some of the bubbles and avoid spaces on the cake during the baking process.

9. Bake for 30 to 35 minutes (for a convection oven) and 50 minutes to 1 hour for a conventional oven, or until the surface of the cake is springy when touched.

10. Put the cake tin on a wire rack for 30 minutes. Loose the sides and hold another pan covering the cake tin.  Invert and serve.  You can add whip for flavouring.

As you notice, this is the first trial I did it successfully. But the eggs are overbeaten so it was a bit dry.

Then on the second trial, I did a chocolate sponge cake.  I just replaced a half of flour with a half of cocoa powder.

I am glad it turned out well, fluffy and moist!  Yay!

The only concern I have is that the top part of my cake is not browning, because of the limitations of our oven.  But everything is perfect.

Will be trying some other flavours of the sponge cake and will keep on updating this blog.

Enjoy!

-xoxo-

Jing Du Spareribs

This is a Cantonese dish that is a bit sweet-spicy and a bit tangy.

-1 kg short beef ribs, chopped into individual pieces

-1 tsp iodized salt

-4 to 6 cups water

-1/2 cup soy sauce

-1/2 bottle Del Monte sweet blend tomato catsup

-1/4 cup washed sugar (in between brown and white)

-1/4 cup cooking wine or rice wine

-1/4 cup worcestershire sauce

-1/4 cup hot/red pepper sauce (reduce by half if weak-hearted)

-1 medium onion, sliced

-4 cloves garlic, minced

-3 teaspoons sesame oil

To thicken sauce:

-5 teaspoons cornstarch dissolved

-8 teaspoons water

Garnish:

-green onions (sliced into 1/2" bits)

-toasted sesame seeds for garmish

-tomato wedges 

Procedure:

-wash beef ribs then transfer onto a pot or pressure cooker

-add water to the level that just covers the meat(braising). 

-let boil and simmer for about 40 minutes (if not using a pressure cooker) or for 15 minutes from the time the cooker hisses, if you're using a pressure cooker. When the meat is almost tender, add the rest of the ingredients except for green onions, toasted sesame seeds and tomato wedges.

-simmer until the beef is tender.

-add cornstarch mixture and let simmer, stirring until thick.

-garnish with spring onions, tomato wedges and toasted sesame seeds. Best served with steamed rice.

Enjoy!

-xoxo-

FOOD-A-HOLIC COUPLE

Lumpiang Sariwa Recipe

INGREDIENTS:

Wrapper:

-1 cup all-purpose flour

-2 pieces raw eggs

-2 tbsp cooking oil

-1/8 cup milk (optional)

-salt

Filling:

2 cups sweet potato, cubed

2 tbsp fish sauce (patis)

1 lb cabbage, shredded (optional)

1 ½ cup carrots, julienned

½ cup water

½ cup peanuts, crushed

6 pieces Lettuce leaves (optional)

½ lb pork, thinly sliced

1 pack extra firm tofu, sliced in strips

1 cup shrimp, shelled and deveined

2 cups string beans (baguio beans), chopped

1 medium sized onions, chopped

½ cup cilantro, chopped

3 tbsp garlic, minced

1 pork cube

Cooking Procedure:

For the filling:

-heat the pan

-pour the cooking oil then sauté onion and garlic
-add the pork until the color turns into a light brown color

-add the pork cube and ½ cup water 

-simmer until pork is tender enough
-add shrimps and sweet potatoes then cook for 5 minutes (or until potatoes are soft)
-add the tofu and cook for a few minutes
-put in the cilantro, carrots and string beans then mix with the other ingredients
-add the cabbage and let cook for 5 minutes
-add the fish sauce and mix

-set aside for a while

For the wrapper:

-in a mixing bowl, crack the eggs and beat then add the milk while beating
-add the salt and all-purpose flour 

-mix well
-add the vegetable oil
-turn the stove on to medium heat and put the non-stick pan in place
-grease with butter & add the oil
-pour-in the wrapper mixture (about half a cup) and tilt the pan to distribute the liquid evenly
-cook until the top part of the mixture is dry (about 2 minutes)
-using a spatula, remove the cooked mixture and place in a flat plate. Set aside

For the sauce:

-in a heavy saucepan, pour the water (bring to a boil)
-add the brown sugar, pork cubes, salt and soy sauce
-dilute the cornstarch in water and pour in the saucepan
-cook until it thickens

Wrap the filling. Pour the sauce over the Lumpiang Sariwa and garnish with Crushed Peanuts and minced garlic.

Enjoy!

-xoxo-

FOOD-A-HOLIC COUPLE