My pandan chocolate cake...
I just had to try this Simple Buttercream Icing by The Culinary Institute of America and it is absolutely delicious!!! I've placed it in between a layer of chocolate cake (bottom) and pandan cake (top). I'd modified a Pandan cake recipe and overall, I thought it wasn't too bad but for people who loves dark chocolate like DH and friends, they loved it!! What I like about this recipe is how moist the chocolate layer is...
I'd used Green&Black's organic 70% dark chocolate instead of cocoa powder and next time I think I'll just make the chocolate layer and leave the pandan layer out as I thought the chocolate overpowered the pandan flavour and smell.
Here's the recipe for dark chocolate lovers out there:
Ingredients:
150g plain flour
1/2 tsp baking powder
1/4 tsp salt
8 eggs
400 ml coconut milk
125g butter, softened
2 tbsn pandan juice
160g castor sugar
12 tsp pandan essence
1 tbsn caster sugar
1/2 tsp cream of tartar
100g Green&Black organic black chocolate 70% cocoa - if you don't like your chocolate bitter, you may want to use milk chocolate instead of black chocolate.
Directions:
1. Preheat oven to 160C/350 f (convection)
2. Pour the coconut milk into a saucepan and add castor sugar (160g). Bring to a boil, stirring slowly to dissolve sugar. Set aside to cool.
3. Sieve the cake flour, baking powder and salt and pour half of the mixture into another bowl
4. Chop the block of chocolate and melt using a bain-marie.
5. In a bowl, combine egg yolks, coconut mixture then pour half of the mixture into another bowl
6. Place pandan juice and pandan essence into one coconut mixture and combine well. Add one bowl of flour mixture and stir well.
7. Place melted chocolate into the other coconut mixture and combine well. Add one bowl of flour mixture and stir well.
8. Whisk the egg whites lightly and add in the cream of tartar and castor sugar (1 tbsp). Continue to whisk until the mixture is stiff. Split half into another bowl.
9. Gently fold half the beaten egg whites of one bowl into the pandan mixture and blend well. Then fold in the remaining egg whites and work very lightly with a spatula.
10. Gently fold half the beaten egg whites of the other bowl into the chocolate mixture and blend well. Then fold in the remaining egg whites and work very lightly with a spatula.
11. Place the mixtures into two cake tins ( greased and floured for easy removal ) and bake in the oven for about 45 minutes or until skewer comes out clean
12. Remove cake from oven and allow to cool on a rack.
13. When cake is cool, spread the Simple Buttercream Icing in between the chocolate layer and pandan layer. Decorate top of cake with more icing.
I'd used Green&Black's organic 70% dark chocolate instead of cocoa powder and next time I think I'll just make the chocolate layer and leave the pandan layer out as I thought the chocolate overpowered the pandan flavour and smell.
Here's the recipe for dark chocolate lovers out there:
Ingredients:
150g plain flour
1/2 tsp baking powder
1/4 tsp salt
8 eggs
400 ml coconut milk
125g butter, softened
2 tbsn pandan juice
160g castor sugar
12 tsp pandan essence
1 tbsn caster sugar
1/2 tsp cream of tartar
100g Green&Black organic black chocolate 70% cocoa - if you don't like your chocolate bitter, you may want to use milk chocolate instead of black chocolate.
Directions:
1. Preheat oven to 160C/350 f (convection)
2. Pour the coconut milk into a saucepan and add castor sugar (160g). Bring to a boil, stirring slowly to dissolve sugar. Set aside to cool.
3. Sieve the cake flour, baking powder and salt and pour half of the mixture into another bowl
4. Chop the block of chocolate and melt using a bain-marie.
5. In a bowl, combine egg yolks, coconut mixture then pour half of the mixture into another bowl
6. Place pandan juice and pandan essence into one coconut mixture and combine well. Add one bowl of flour mixture and stir well.
7. Place melted chocolate into the other coconut mixture and combine well. Add one bowl of flour mixture and stir well.
8. Whisk the egg whites lightly and add in the cream of tartar and castor sugar (1 tbsp). Continue to whisk until the mixture is stiff. Split half into another bowl.
9. Gently fold half the beaten egg whites of one bowl into the pandan mixture and blend well. Then fold in the remaining egg whites and work very lightly with a spatula.
10. Gently fold half the beaten egg whites of the other bowl into the chocolate mixture and blend well. Then fold in the remaining egg whites and work very lightly with a spatula.
11. Place the mixtures into two cake tins ( greased and floured for easy removal ) and bake in the oven for about 45 minutes or until skewer comes out clean
12. Remove cake from oven and allow to cool on a rack.
13. When cake is cool, spread the Simple Buttercream Icing in between the chocolate layer and pandan layer. Decorate top of cake with more icing.
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