Monday, October 12, 2015

Captain America And Spiderman Chocolate Fudge Cake 巧克力软糖蛋糕 LTU #12


When I asked dear son what cake he want, he told me Captain American and Spiderman. I told him can only choose one as I do not know how to make 2 characters in one cake. He said "Can, I know how to do it, I teach you." He described to me and even drew it to show me lol.

My chocolate fudge has 4 layers which I think the layers are too thin, next time, I will make the chocolate fudge into 3 layers instead.

Chocolate Rice Flour Chiffon Cake : 8" round cake pan recipe adapted from here.
Ingredients : 
4 egg yolks
6g caster sugar
16g sunflower oil  
16g coconut oil
1/8 tsp salt
32g cake flour
16g cocoa powder 
24g rice flour 在来米粉/粘米
56g milk

4 egg whites
48g caster sugar
1/2 tsp lemon juice or vinegar 

Method :
1. Sift cake flour, cocoa powder and rice flour twice.
2. Mix egg yolks and sugar in a bowl, whisk till sugar has dissolved.
3. Add in oil, salt and chocolate milk and mix well.
4. Sift in flour mixture and whisk well.
5.In another bowl, beat the egg whites and lemon juice/vinegar till frothy. Add in sugar gradually and beat until approaching stiff peaks (meringue stand straight with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture). 
6. Use whisk to loosen the egg yolk batter a bit, then take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
7. Fold in 1/2 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined. 
8. Pour the batter from a considerable height into cake pan, lightly shake it left and right to level the cake, then gently bang the cake pan on the table top to release air bubbles. 
9. Bake at pre-heated oven at 120C at center rack for 25 mins and 150C for 15-20 mins. (I off the top heat element and on it back during the last 15 mins)
10. Remove the cake pan from oven, drop it from high side to prevent the cake shrink too much during cool process.
11. Turn the cake pan upside down and cool completely before remove from the cake pan. 

Chocolate Fudge : adapted from Richard Goh's Baking Class II

Ingredients : (yield about 1kg chocolate fudge)
500g water
150g sugar
50g butter
1/2 tsp instant jelly (can omit if you are not rushing to set the chocolate fudge)

200g water
60g hoen kwe flour or corn flour
150g couverture chocolate 56% 
1/2 tsp rum vanilla extract

Method :
1. Boil water, sugar, butter and instant jelly.
2. Mix water and hoen kwe flour and stir to mix well. Pour into no. 1 and keep stirring to mix well, the mixture will become very thick like soft glue texture.
3. Remove the pot from the heat, add in chocolate and rum vanilla extract, keep stirring till the chocolate is melted.
4. Slice the cake into 3 slices horizontally.
5. Pour about 250g of chocolate fudge into the 8" cake pan with removable base. If is fixed base cake pan, put one slice of cake 1st then follow by pouring in the chocolate fudge as per told by Richard Goh.
6. Put one slice of cake on top of the chocolate fudge, then follow by pouring 250g of chocolate fudge and repeat the process and end by chocolate fudge in top layer.
7. Leave in the fridge to set.

This cake is so delicious, the soft chiffon cake, the pudding alike chocolate fudge layer, sweetness is just nice. I had added 10g of coconut oil in the chiffon cake but cant detect any coconut taste it at all, probably the chocolate is over power lol.
Initially dear hubby does't want to eat the cake, when I "shown" my black face, he said ok I eat a bit, l will share with you. At the end, he finished the whole slice of cake, he said the cake is too yummy that he just finished it without notice lol. I brought the balance to office and every one praised about it. Definitely a keeper!


This post is linked to the event Little Thumbs Up ~ October 2015
Event Theme : Coconut

and hosted by Jess of Bakericious


  1. Hello, is me again. Thanks for the whipped cream method u provided last time, it's work! Btw, the non dairy whipped cream can reuse if I keep it in fridge?

    1. you can keep the non dairy whipping cream / topping cream in freezer in a few small container. each time u wanna use, bring out to thaw a bit then whip it up. for dairy whipping cream, you cant keep in the freezer but can keep in fridge at the "coldest place" (which I always hide in the most inner side) which can keep for a few weeks depending on how cold is your fridge.

  2. hah..hah,,,I don't need to see your black face also I will wallop! It's a good cake, Jess. I can see that it is moist and fudgey, the type of chocolate cake that I love!

  3. Oh wow, good job dear. The cake looks perfect and scrumptious.

  4. What a gorgeous cake! I will think twice about eating it..


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