American Mud Cake (The best chocolate cake yet!)

This is the most versatile and amazing chocolate cake recipe that I have ever tried. Halved the sugar and it is perfect for our community of too-scared-of-sweet-stuff. It is highly sculptable... and taste Ahhhhmmmaazzzinnggg...... Its gonna be the to-go-to recipe for a very long time yet. :)

American Mud Cake with Sour Cream Chocolate Frosting ( to decrease sugar corn syrup n icing sugar to less than half)

Source from: http://www.cakepaperparty.com/2014/02/american-mud-cake/

Ingredients

1 cup unsalted butter (2 sticks, or 8 ounces, or 227 grams)

7 ounces (198 grams) 72% cacao or more dark chocolate, chopped or broken coarsely

2 cups (14 ounces, or 397 grams) granulated sugar (HALF THIS!)

½ cup (2 ounces, or 57 grams) Dutch processed cocoa powder

1 ¼ cups (300 ml) strong hot coffee or hot water plus 1 tablespoon espresso powder

1 tablespoon (15 ml) vanilla extract

3 large eggs

2 cups (10 ounces, or 284 grams) all-purpose flour

1 teaspoon (5 grams) baking powder

1 ½ teaspoons (9 grams) baking soda (sodium bicarbonate)

½ teaspoon (4 grams) salt

For the Sour Cream Chocolate Frosting

½ cup (4 ½ ounces, or 128 grams by weight) sour cream

½ cup (3 ½ ounces, or 100 grams) granulated sugar

½ cup (5 ¼ ounces by weight, or 150 grams) corn syrup

1 tablespoon (15 ml) vanilla extract

1 ½ cups (12 ounces, or 3 sticks, or 340 grams) unsalted butter, softened

1 cup (3 ½ ounces, or 100 grams) Dutch processed cocoa powder

4 cups (16 ounces, or 454 grams) powdered sugar

Instructions

Preheat oven to 350 F. Spray two 8-inch round cake pans* with Baker’s Joy or grease and flour.In an 8-cup microwave safe container, melt butter and chocolate. Heat butter and chocolate for 1 minute followed with 30 second intervals, whisking until completely melted.Whisk in sugar and then cocoa powder until fully incorporated. Slowly add hot coffee in 3 increments whisking until smooth. Add vanilla and then the eggs one at a time.In a mixer bowl combine flour, baking powder, baking soda and salt and mix with the wire beater until combined, about 30 seconds. With the mixer on low speed, gradually pour in the chocolate mixture. Once it is all added, beat on medium-high speed for 1 minute. Scrape the bottom of the bowl and beat for 30 seconds more until smooth.Pour into cake pans and bake for 35-40 minutes or until a cake tester just comes out clean. Let cool in pans for 10 minutes and then turn out to a cooling rack to cool completely or wrap in plastic wrap until needed. Frost and fill with Sour Cream Chocolate Frosting or other icing and filling. Enjoy! *This makes 2 thick layers that can be torted but could also be baked in 3 8-inch pans.

For the Frosting

Combine sour cream, granulated sugar and corn syrup in a microwave safe bowl and heat on high power for 30 seconds to aid dissolving of sugar. Stir in vanilla. Set asideIn a mixer bowl beat butter with a paddle attachment until creamy. Mix in cocoa powder on low speed until smooth and creamy. With mixer on low gradually add in sour cream mixture; beat for 30 seconds to incorporate. Add powdered sugar and mix on low speed until smooth and blended. Note: beating the mixture at a higher speed with result in a lighter, fluffier frosting.Use to frost and fill American Mud Cake or cake or cupcakes of your choice.

Coffee Chiffon Cake

Ingredients (8" chiffon mould):

(A)
4 egg yolks
15g brown or castor sugar

(B)
1 pack instant coffee powder melt in hot water to make up 70ml coffee
1 tsp coffee essence or vanilla extract
60ml canola oil

(C)
85g cake flour
15g corn flour
A pinch of salt

(D)
4 egg whites
75g brown or castor sugar

Method:

Whisk (A) until well combined, add in (B), mix well. Sift C together and mix into (A) and (B). Mix until no lumps are seen. Set aside.

Whisk egg whites in (D) with electric mixer until foamy, add in sugar and whisk till stiff peaks form. Fold D into main batter in 2 or 3 steps. Fold with whisk and/or rubber/silicon spatula until well combined. Do not deflate the mixture! It depends on the beaten whites to rise. Pour batter into ungreased chiffon tin from a height slowly so that large air bubbles can pop off. Tap on countertop a few times before baking in a 170 degree celsius preheated oven for about 30 minutes, top is browned and cake springs back to touch. Immediately overturn onto cooling rack or bottle top and let it cool for about an hour before unmoulding.

Original recipe is from here: http://closeto-u.blogspot.sg/2011/10/do-re-me.html I modified into coffee chiffon.

Overnight Yeast Waffles

I tried the yeast waffle recipe from Krups recipe book, kown as "German Waffle" but it was very dense and tough... I didn't like that... just as I brushed it aside and decided not to ever make another yeast waffle again, I saw this on alllrecipes. It was this Overnight Waffle recipe that makes me want to try it again... at least once more to confirm my preference.

 

However, I was surprised at the texture after having it in the fridge overnight. It has a bread-like structure, but nowhere as tough as the one I had the other day, with a 1hr rise time. I had made some adjustments to the recipe to my liking and added chia seeds. I made half the recipe from the website and it gave me 4 slices of waffle exactly.

 

 

 

Ingredients (Makes 8 x 4 inch waffles)

• 2 1/4 cups all-purpose flour
• 2 tablespoons brown sugar
• 1 tablespoon instant yeast
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups milk or buttermilk
• 2 eggs
• 1/3 cup cooking oil or butter, melted
 

Directions

In a large bowl stir together sifted flour, sugar, yeast, vanilla and salt; add milk, eggs, and oil. Beat with an electric mixer until thoroughly combined. Cover batter loosely and chill overnight or up to 24 hours.

 

Stir batter. Pour about 3/4 cup batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm. Discard any remaining batter. Makes about 8 (4-inch) waffles.

 

Variation

• Overnight Cornmeal Waffles: Prepare as above, except reduce flour to 1-1/2 cups and add 3/4 cup cornmeal.

"Normal" Yeast Waffles

"Normal" Yeast Waffles

From Krups

 

 

 

Ingredients:
250g flour
2 eggs
½ vanilla pod (or 1tsp vanilla extract)
30g sugar
1 pinch of salt
60 g butter
150 ml of milk
15 g yeast
100 ml of cream
1 teaspoon kirsch or rum

Method:
Pour the yeast in the warm milk. Add this to the sifted flour. Beat the eggs with the sugar, salt and vanilla. Add the egg batter into the flour, then the cream and melted butter. Mix well and add the kirsch or rum, and beat until the mixture is smooth and cover allowing to stand at room temperature 1 hour 30minutes.

Cook the waffles, 3 to 4 minutes in the pre-set thermostat 6.

Matcha Waffles with Whipped Cream

Waffle Madness

Ever since I gotten my Krups Waffle iron... I cannot stop trying out all the new recipes out there! Right now I think for 3 weeks now? I have tried about 10 recipes! Muscovado Waffles, Sour cream waffles, yoghurt waffles, wholemeal waffles, oatmeal waffles, waffle toast bread, crispy waffle, German yeast waffle etc... and I kept going back to this Muscovado waffle. And after some trying out and testing and putting on some 2kg, I finally came up with this revised Muscovado waffle recipe, which originally came from the recipe book provided with the machine. It is tailored to the way I like it. It is very light, fluffy, crispy, and firm at the same time and has this slight caramelish flavour which comes from the brown/dark sugar... and I want to share it with you!!!

Some photos of the creations... no artsy fartsy photos... sigh... I always envy those whom have the talent to take very nice photos... these photos totally cannot justify its yummy-ness!!!! Yah, also, I like to replace a couple tablespoons of the plain flour with wholemeal flour... just to reduce the sinful-ness and put in some healthy fibre into the product...

 

Black Forest Waffles

Black Forest Waffles

Recipe reference from Krups

 

 
Ingredients:

Waffle batter 240 g flour
20 g bitter cocoa powder
1 large pinch of salt
4 medium eggs
75 g butter
12 g baking powder
300 ml whole milk
60g caster sugar 
1 tsp vanilla extract
 
Cream
500g sour cherries in syrup (or red cherries in syrup)
5 cl kirsch
2 vanilla pods
35 cl of liquid cream
100 g dark chocolate 70% chipped or shredded
25g icing sugar

Method:
1. Sift flour, baking powder, salt and cocoa powder together. Mix eggs with milk with melted butter and vanilla extract. Make a well in the dry ingredients and mix in the wet ingredients till well combined. Cover with plastic wrap and stand at room temperature for at least 30minutes.
2. Preheat waffle iron to thermostat 7 for Krups, spray with cooking spray before baking and spoon batter into waffle iron. Cook for 4-5minutes.

Whipping cream preparation:
Drain the cherries in syrup and place in a bowl. Drizzle with a small ladle and kirsch syrup cherries, marinate 1 hour. Whip the cream. Stir in sugar and vanilla.

Assembling the cake waffles:
Place a square of 4 waffles in a round or square dish, drizzle with juice macerated cherries.
Coat the surface of whipped cream, place a layer of drained cherries. Cover with a second square waffles, drizzle with macerated cherries juice. Garnish as above with whipped cream and cherries.
Take the baked waffle sole, cut into small squares, garnish with a dollop of whipped cream and a cherry.

Spread the dark chocolate chips and square waffle on the cake, refrigerate 2-3 hours before serving.