Double Chocolate Nutella Cake

Recipe

Ingredients
Chocolate nutella ganache:
110g cooking chocolate
110g Nutella hazelnut spread
150g whipping cream

Chocolate sponge cake:
3 egg yolk
25g veg oil
1/4tsp salt
70g milk
40g cooking chocolate
10g cocoa powder
55g cake flour
1/2tsp chocolate paste

3 egg white
60g caster sugar
1/4tsp cream of tartar

Steps:
Chocolate nutella ganache:
1. Melt chocolate and whipping cream together in a double-boiler over simmering water.
2. Pour it into nutella and stir till well mix.
3. Set it aside to cool, cover and store in fridge for half and hour or till it set to a spreadable consistency.

Chocolate sponge cake:
1. Preheat oven to 160C.
2. Lined base of a 7 inches square pan and set aside.
3. Sift flour, cocoa powder and salt together and set aside.
4. With a double boiler melt chocolate and milk together, set aside.
5. Use a hand whisk, whisk egg yolk.
6. Add in oil, chocolate milk mixture and chocolate paste and whisk till combined.
7. Add in flour and stir till batter is smooth.
8. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
9. Gradually add in sugar and whisk till stiff peaks.
10.Fold in 1/4 of the meringue into the chocolate batter until combined.
11.Then fold in the rest of the meringue lightly in 2 portions until well combined.
12.Pour batter into prepared pan and bake in preheated oven and bake for 30mins.
13.Remove from oven, invert cake pan and cool for 5mins.
14.Remove cake from pan and cool on wire rack.

Assemble cake:
1. Trim off edges and slice cake horizontally into two pieces.
2. Place one slice into a loose base 6 inches square pan.
3. Pour half of the ganache over it and spread it out evenly.
4. Put another slice over the ganache.
5. Pour balance ganache over it and spread it out evenly.
6. Chill cake in fridge till set.
7. Remove cake from pan, cut into serving size and serve.

Pandan Cotton Cake with Gula Melaka Toffee Sauce

Recipe

Ingredients
Gula Melaka Toffee Sauce:
50g gula melaka (chopped)
10g butter or 1tbsp coconut oil
40g whipping cream

Sponge cake:
35g unsalted butter
50g cake flour (sift)
45g coconut milk
1/4tsp pandan paste
3 egg yolk
1 egg
1/4tsp salt
3 egg white
50g caster sugar

adequate butter cream

Steps:
Gula Melaka Toffee Sauce:
1. Cook chopped gula melaka, butter and whipping cream together until boil and thicken. (If syrup is over boil and too thick, just add 1tsp of whipping cream and stir till smooth.)
2. Set aside to cool. (Can prepare a day ahead and store in fridge. Thaw before use.)

Sponge cake:
1. Preheat oven to 160C.
2. Lined base and sides of a 9 inches square pan with grease proof paper and set aside.
3. Melt butter in a saucepan over low heat till bubbles appear on surface.
4. Remove from heat quickly add in flour.
5. Use a spatula and stir till flour is cook through and a soft dough is form.
6. Add in coconut milk and mix till well blended.
7. Beat egg yolk, egg, pandan paste and salt together.
8. Add in egg mixture a little at a time into batter, beat till smooth with a spatula.
9. In a clean bowl whisk egg whites till frothy.
10.Gradually add in sugar and whisk till soft peaks form.
11.Fold in 1/4 of meringue into egg batter till combined.
12.Fold in another 1/4 of meringue into egg batter till combined.
13.Pour cake batter into meringue and fold till just incorporated.
14.Pour cake batter into prepared pan, smooth surface and tap pan on tabletop to burst air bubbles.
15.Place cake pan on 2nd shelf of preheated oven and bake for 15-20mins.
16.Switch off oven power and leave cake pan in oven for another 5mins.
17.Remove cake pan from oven, remove cake and leave it to cool on wire rack.

Assemble cake:
1. Cut cake into two pieces, spread butter cream on one slice.
2. Drizzle Gula Melaka Toffee Sauce over butter cream and place the other sponge over it. (Another alternatively is mixed some toffee sauce into butter cream and spread on cake.)
3. Spread butter cream on cake, chill in fridge till set.
4. Trim off edge, slices into serving size and decorate as desire.