One of these days, I've slumbered so much I can't even bother about sitting in front of the computer at night. This, of course, gives me a consequence not to know what's been happening on some friends' posts and foodie events taken place all over the world. Until two days ago, I made to look up at IMBB and found some interesting events I'd love to participate, alas, I am still disorganized. I am hoping when I feel much better, I can participate more.
Andrew has sent us an invitation to make a layered cake for Waiter event and I thought I shall be occupied myself in the kitchen and be enjoying putting things together, so I decided to make one.
The cake is chocolate sponge which sandwiched with the mixture of cream cheese, thickened cream, grated chocolate, and apricots. I am not pretty good at cutting sponge cakes into even layers and I tend to use three identical tins. I weigh each batter in the tin as I believe this way I can make even layers. I enjoyed the slice of cake with a cup of black coffee. A simple way to enjoy pure labour.
Chocolate Layered Cake
Chocolate Sponge CakeI use Mbak (Sister) Fatmah Bahalwan's recipe for sponge cake as the base of the cake. I omitted some of the ingredients as I don't store them in my pantry. People in Indonesia love rich and high-construction cakes which are usually helped to strongly rise by emulsifiers. They also contain of a huge number of eggs than flour, especially for celebration cakes, such as the famous Lapis Surabaya (Surabaya Layered Cake) which uses 30 eggs altogether! Blimey.
I don't find emulsifiers are quite important in any cake-making of Western recipes as most cakes use less eggs than those in Indonesia. I made experiments to try these emulsifiers and one of close friends back home sent me a parcel of each emulsifier by order. I found the emulsifiers work really well and make the cake rising to the perfect size to my very own eyes, but the use of emulsifiers can be a fatal act for the performance of serving: guilty, because it must have been made from chemical-something and it feels like 'cheating'. Since then, I decided not to use any emulsifiers whatsoever anymore though I haven't finished them, and I prefer to make, serve, and eat cakes emulsifier-free.
The oven temperature and the time for baking in the recipe are not mentioned, so feel free to consult your own oven's manual instructions. I use 180C and baked cakes on the three tins for 25 minutes and I used three 19cm round identical cake tins.
Source: Fatmah Bahalwan, NCC
200g caster sugar (I used 150g),
200g plain flour,
15g cocoa powder,
1 Tbs emulsifier (omitted),
100g butter, melted,
1 Tbs Black Forest chocolate paste (omitted)
Beat the eggs, sugar and emulsifier until thick and fluffy. Sift the flour, cornflour, and cocoa powder together, and gradually fold into the egg mixture. Mix well. Add in the melted butter, mix well. Add in the chocolate paste, mix well. Pour into a 20cm chiffon tin or two 22x22x4cm cake tins. Bake until cooked.
250g cream cheese,
150g thickened cream,
50g caster sugar,
410g canned apricot in juice, drained, (reserved 1 Tbs of the syrup), chopped,
50g grated dark chocolate,
1 tsp lime juice,
25g dark chocolate, extra, melted
Beat cream cheese and caster sugar until smooth. Beat in thickened cream until creamy. Add in chopped apricots, reserved syrup, grated chocolate, and lime juice. Spread on the cake to sandwich each layer and on top of the cake. Drizzle with melted extra dark chocolate. Serves 8.