This receipe is one of my make list which adapted from Aunty Yochana, i had double up the following recipe and baked into a bundt pan. After i tried to apply my fudge topping, i realised that i should had used a 9" square pan as the curved in pattern are difficult to apply the fudge on it.
Ingredient:
(A)
60gm cocoa powder
125gm hot water
180gm fine sugar ( i reduce it to 120 gm)
(B)
130gm unslated butter
35gm sugar
130 gm self raising flour
3 eggs
1/8 tsp salt
1/2 vanilla essence
Method:
(1) Mix ingredients (A) and let it cool
(2) Cream butter with sugar till creamy. Add in salt and vanilla essence
(3) Add in eggs one at a time till evenly blending before the next addition
(4) Pour in cocoa powder mixture gradually then add in the self raising flour
(5) Pour into a 7" round tray and bake till cooked at 175C for 60 mins
(6) for topping, spread some ganache on top.
I decided to used chocolate fudge topping as requested by my son.
Ingredient: - topping
550ml water
1 tsp instant jelly
150g fine sugar
1/2 tsp salt
2tbsp cocoa powder
60g hoen kwe flour
100g cooking chocolate (chopped)
2 tbsp chocolate emulco
Method for chocolate fudge:
1. Boil water, sugar, instant jelly, salt and chocolate emulco
2. In s separate bowl, combine hoen kwe flour and cocoa powder with a little water (extract from 550ml water). Mix well
3. When water boils, remove from heat. Pour hoen kwe mixture into water and mix well with a whisk
4. Return the whole combination to the stove (slow fire). Keep whisking until it's bubbly (boiling), thick and shinny for about 2-3 minutes.
5. Remove from heat. Pour inthe cooking chocolate and whisk well. Done. Use almost immediately
6. Spread a layer of chocolate fudge topping on top of one layer of cake. Cover with second layer of cake. Coat the whole cake with the topping. Let it cool before refrigerate for 2 hours.
