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Temptation Chocolate Banana Cake Recipe

I am back again to bake a birthday cake, a fresh cream birthday cake. This time I make chocolate banana cake for Camus's birthday. To me, I am lazy to make this type of cake as I will need to spend 3 hours and above (can up to 5~6 hours) to make a whole cake, from weighting ingredients to decorate the cake. Also, I will accumulate the left over ingredients like fresh cream, sponge cake mix and some others for months, or years...until they are expired...then throw them away. I really feel wasted to throw away those ingredients, and many times I also very lazy to make a move to stand in kitchen for whole afternoon on my weekend to make this type of cake. Of course, some time I "got form got ohm", I will do it happily just like this time, another chocolate banana cake was born in my kitchen, for an OLD baby that was born on 34 years ago. Let me share the recipe of this chocolate banana cake with photos I have taken. RecipeIngredientsChocolate Sponge Cake260g sponge cake mix260g eggs70g hot water1tbsp chocolate powder80g melted butter Chocolate Ganache100g chocolate (cut to small pieces)50g fresh milk Filling400g whipped fresh cream150g chocolate ganache (you may add all or leave some for decoration)3tbsp coffee kahlua (optional)8~10pcs banana (I used pisang "awak" as we like the "compact and smooth" texture of this banana) MethodFor chocolate sponge cake:1. Mix chocolate powder and hot water.2. Use mixer, beat sponge cake mix and eggs in high speed for 6 minutes. 3. Switch to medium speed and slowly pour in chocolate liquid from step 1 to sponge egg mixture and beat for another 2 minutes.4. Lastly, combine melted butter with sponge mixture.Hint: To prevent sponge mixture separated from melted butter, take a portion of mixture combine with melted butter first, then just combine with the rest of mixture.5. Pour chocolate sponge mixture into baking pan, bake at preheated oven (160C) for 40 minutes or until cooked.6. When the cake is cool, slice to 3 pieces in horizontal. For chocolate Ganache:1. Put chocolate and milk in a pot/bowl, double boil until chocolate is melted. For filling:1. Mix whipped cream and chocolate ganache until combine = chocolate cream.2. Remove banana skin, slice half into horizontal. To assemble cake:1. Place a slice of chocolate sponge cake on cake board.2. Evenly pour a table spoon of coffee kahlua on sponge cake.3. Spread a thin layer of chocolate cream with spatula on top of sponge cake.4. Arrange banana on top of chocolate cream.5. Spread another thin layer of chocolate cream to sandwich the banana.6. Sandwich cream and banana with second slice of chocolate cake.7. Repeat step 2~6 for second layer.8. For last layer, pour a table spoon of coffee kahlua on sponge cake.9. Decorate accordingly. Before ending this post, I would like to wish Camus "Happy Birthday" and "Happy Everyday"!

 

Mae Salong Restaurant | Sungai Petani

We were very surprised and excited when we arrived at there. Environment is very good to me. We like Bali style and their design is very closed to Balinese design. We snap few photos and quickly order foods as many people were dining there.

 

Yong Pin Restaurant Dim Sum 榕槟茶楼点心 | Penang

Out of many dim sum restaurant in Penang, Yong Pin restaurant is one of the best to Camus and myself. This restaurant has been serving dim sum for many years. We had our early breakfast at Yong Pin last week. We order few types of dim sum with a pot of hot Pu Er tea. Yong Pin Restaurant at Jalan Sungai Ujong. Lo mai kai (steamed glutinous rice with chicken), not oily and texture of glutinous rice was just nice, not overcook like many others dim sum restaurant did, but you can only find a small piece of chicken, pork and mushroom in it. We simply love the tradiotional taste of this fried radish cake. Not easy to get it at some where else. Tasted good and chewy fish ball, with green shallot and red chilli. Curd pork pao. My favourite golden yolk pao. Price for each type of dim sum and tea is clearly listed. Prices and photos for all types of Pao. I do not list out all types of dim sum that we ate, but most of them tasted good, we also bought their "sak kei ma" (1 box RM5) which was very nice too. Restaurant information: Address: No. 11-B & C, Jalan Sungai Ujong, 10100, George Town, Pulau Pinang, 10100 Georgetown, Penang. Phone: 04-261 1355 Opening hours: 6am-12pm; 7pm-12am (closed on Monday)

 

Baked Mooncake Recipe 公仔饼/猪仔饼

My mother usually will buy home made mooncake (gong zai bing) from her friend every year. This year her friend does not make the mooncake to sell, so we make it ourself. It is not difficult to make this gong zai bing, we get ingredients and recipe from one of the ingredient shop in Penang. The sales person recommended us to use pure peanut oil as our cooking oil is not a pure peanut oil, they added a kind of essence to make cooking oil. I do not know how true it is, but from the price, they have so much difference in "real" peanut oil (RM11 for 500g) compare to our cooking oil. We also bought cake flour from her to make the mooncake but according to her, any medium protein flour will do. Recall back last year, I used low protein flour to make gong zai bing. Golden syrup is expensive too, RM11.50 for 1kg.  Ingredients:500ml golden syrup200ml peanut oil15ml lye water700g medium protein flour/cake flour Method:1. Mix golden syrup, peanut oil and lye water in big bowl until combine.2. Sift in flour and mix until combine. Do not overmix to prevent mixture become hard.3. Cover bowl and leave for 6 hours or overnight. (compare with my last year recipe, which need to leave for 2 hours only, the sales person said 6 hours will let the flour absorb oil/golden syrup fully and give the mooncake better taste)4. Preheat oven at 180C for half an hour.5. Divide dough to 40g each and roll it round, lightly press with palm to flatten it.6. Bake in oven (fan-forced) for 12 mins or until cooked. The gong zai bing smell and taste really good after baked. It is best to keep and consume after 3 days, as when the biscuit just out from oven, the texture is not soft yet. I will keep this recipe for future use. The same recipe can be used to make traditional mooncake (wrap with filling) too. To make piggy mooncake, follow here: Before I end this post, MnYfoodtalk would like to wish everyone a very Happy Mooncake Festival!
Pillsbury Moist Supreme Cake Mix PDF Print E-mail
Written by Administrator   
Wednesday, 13 February 2013 21:43
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DevilChocNowadays, there are many types of premix cake flour sell at super market, Pillsbury is one of them. Some of them are not expensive but I do not like them as some give you dry texture, some are with weird fragrance.

I have heard Pillsbury during my secondary school, but this is the first time I bought it. People comment that this brand is good. After more than 10 years, I decided to give it a try. As usual, the price are slightly expensive compare with our local brand premix.

I bought this Moist Supreme Cake Mix and keep for few weeks before my baking mood is back. Recently, I am too lazy to do baking, house keeping, reading, everything...even cutting cake into slices also lazy. Hence I decided to bake them in paper cups.

With simple steps, you can easily make more than 20 cup cakes. I add cranberry on top before bake in oven. The cakes can be ready in 15 minutes.

Here my devil moist supreme cup cakes, it is delicious and most importantly, it is not too sweet. Chocolate flavour is quite strong and it is really moist. My family just love them and ask me to bake during Chinese New Year.

DevilChoc2

DevilChoc1


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