One more cake recipe! I've been baking a lot these days but now that my exams are over..all thoughts of more and more ambitious bakes..poof! Gone! I think its just my way of dealing with stress and the fact that I get to serve this to the people I love and see their faces when they devour it, ah number one stress reliever! (:
Anws, similar to the previous one, this is a chocolate genoise. I think chocolate genoise is a really fuss free and easy to bake cake! If you're a newbie (like me!), you should definitely try it out. The ingredients are so simple and you get this beautiful cake after just about 20 mins in the oven.
So, this is a pretty rojak cake. I baked the chocolate genoise, slapped some whipping cream + strawberries in between, drizzled butterscotch sauce all over, sandwiched it with the other side of chocolate genoise cake, poured hot piping chocolate ganache all over and who can ever resist strawberries? Combination of chocolate and strawberries = match made in heaven! Hehe!
Chocolate Genoise Recipe:
- 3 tablespoons hot melted unsalted butter
- 1/2 cup cake flour
- 1/4 teaspoon salt
- 1/3 cup unsweetened cocoa powder
- 4 large eggs
- 2/3 cup granulated white sugar
- 1 teaspoon vanilla extract
I followed the steps from the previous genoise recipe! (:
- 140 grams semi sweet chocolate, coarsely chopped
- 1 cup heavy cream
- Golden syrup
In a heatproof bowl set over a saucepan of simmering water, melt the chocolate and heavy cream. Add some golden syrup according to your preference.
Butterscotch Filling (drizzled all over whipping cream)
- 4 tablespoons unsalted butter
- 1 cup of tightly packed dark brown sugar
- ¾ cup heavy whipping cream (not ultra-pasteurized)
- 1 tablespoon vanilla extract
- 1 teaspoon kosher salt
Butterscotch takes about a half an hour to make, from start to finish.
1 First, before you begin, make sure you have everything ready to go - the cream and the brown sugar next to the pan, measured and waiting. Making butterscotch is a fast process that cannot wait for hunting around for ingredients.
2 In a heavy bottomed stainless steel 2 quart saucepan, melt butter over low to medium heat. Just before butter is melted, add all dark brown sugar at once and stir with wooden spoon until sugar is uniformly wet.
3 Stir infrequently until mixture goes from looking grainy to molten lava. Make sure to get into the corners of your pot, and watch closely to notice how the mixture changes. It will take about 3 to 5 minutes.
4 Right before you add the cream, the caramelizing brown sugar will begin to look and feel more like liquid and less like thick wet sand.
5 At this point add all the cream at once and replace your spoon with a whisk. Lower heat a little and whisk cream into mixture. When liquid is uniform, turn heat back to medium and whisk every few minutes for a total of 10 minutes.
6 After liquid has been boiling on the stove for its 10 minutes, turn heat off and let rest for a minute or two before transferring into a heatproof storage vessel. (I prefer a stainless steel or glass bowl.) Cool to room temperature.
7 When butterscotch liquid is room temperature, take a small taste. It's important to know what cooked brown sugar and butter tastes like, and what happens when transforming that flat sweetness into real butterscotch flavor. Whisk in half the salt and vanilla extract. Taste again. Add more salt and vanilla extract until the marvelous taste of real butterscotch is achieved.