Wednesday, June 24, 2009


Recently was invited to attend Mia's birthday at Puchong, her mother requested if I can baked her a cake. (actully its a belated birthday celebration). As usual the easiest and well received cake will be the chocolate cake especilaly for the little ones. Since I was on the verge of finishing up on the long suffering jar of peanut butter, i thumbed thru my well loved recipe books and wallaaa..found this perfect recipe for cutest MIA.
However, dearie sorry about the decorations , several nepehews were at home and they practically begged their auntie to decorate the cake and I missplet MIA name too..arcgggg... the icing is simply fabolous. To whomever have tried this cake, would appreciate if we can shared on the feedback!


11/4 cups self-raising flour
¼ cocoa powders
200g butter
100g dark chocolate, coarsely chopped.
2 eggs , lightly beaten
3/4 cup caster sugar
3/4 cup cream ( i sub with fresh milk)
1/4 smooth peanut butter
Dark Chocolate Icing
150g dark chocolate, coarsely chopped
90g unsalted butter
1/2 cup condensed milk

1. Preheat oven to 180 Celsius. Brush melted butter to a 20cm round cake tin. Line base with paper and greased.
2. Sift flour and cocoa into mixing bowl. Make a well in the centre.
3. Combine butter, chocolate, peanut butter, cream and sugar in a medium pan. Stir over low heat until all ingredients melted. Removed from heat.
4. Add the butter mixture into the dry ingredients. Stir until just combined using a whisk. Add the eggs, mix well do not overbeat.
5. Pour mixture into prepared tin and smooth surface. Bake for 1 hour or until skewer comes out clean when inserted into centre of cake. Leave cake in tin 20 minutes before turning onto wire rack to cool.
6. Cut the cake into half horizontally. Spread half of the mixture over the bottom half. Sandwich with top layer of cake. Spread rest of icing over top of cake. Sprinkle with cocoa powder or decorate as you like.
To make Dark Chocolate Icing
Combined chocolate, butter and condensed milk in a small pan. Stir over low heat until chocolate and butter melt and mixture is smooth, removed from heat. Cool until thick and spreadable.

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