Aspiring Bakers #7: Chocolate-Bottom Banana Squares

Jumped on the bandwagon a bit later than others again? Hehehe. So many bloggers raved about the recipe and after trying out myself, I have to agree with them. The recipe is definitely a keeper.

I reduced the chocolate for this round since my family had been eating a lot of chocolate/chocolate cake lately.

Chocolate-Bottom Banana Squares

Recipe adapted from Small Small Baker

Ingredients:

110 g	Butter, room temperature
60 g	Sugar
1	Egg, lightly beaten
1 tsp	Vanilla extract
200 g	Bananas, mashed (about 3 medium-sized)
180 g	Cake flour
1 tsp	Baking powder
1 tsp	Baking soda
½ tsp	Salt
1 tbsp	Cocoa powder
Chocolate chips for topping

Method:

1.      Sift the cake flour, baking powder, and baking soda together. Set it aside.

2.      Gently beat the egg and add in the vanilla extract. Set aside.

3.      Beat butter and sugar until light and fluffy.

4.      Add in the egg mixture slowly then, add the mashed bananas. Beat till creamy.

5.      Fold in the sifted flour in 3 separate batches. Mix well with a spatula.

6.      Pour out 1/3 of the batter and mix with cocoa powder.

7.      Pour the chocolate batter first, spread evenly. (The mixture will be thick)

8.      Pour the plain batter on top of the chocolate batter and spread evenly.

9.      Sprinkle chocolate chips on top.

10.  Bake in preheated oven at 180°C for 25-30 minutes.

 

I am submitting this to Aspiring Bakers #7: Chocolate Delight (May 2011) hosted by DG from Tested & Tasted. Join in the chocolaty fun! Info can be found here.

Aspiring Bakers #7: Simple Chocolate Cake Pops

I had always wanted to try out Bakerella’s cake pops but I am the kind of person that jumps on the bandwagon after the hype. (Am now thinking of macarons…I’m just that outdated…sigh) Anyways, I’ve finally tried making the cute cake pops and it was definitely a fun process!!!

Pardon the poor quality of the pictures. I forgot my camera and had to take the pictures using my Sis's phone.

Chocolate Ganache

Recipe adapted from Savory Sweet Life

Ingredients:

170 g	Semi-sweet chocolate chips
120 ml	Heavy cream

Method:

1.      Place chocolate pieces in a large bowl.

2.      Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate.

3.      Stir until completely mixed and glossy.

4.      Allow the ganache to complete cool and set up. The longer you allow the ganache to cool, the thicker it will set.

Chocolate Cake

For the chocolate cake, I used the chocolate cupcakes’ recipe. Reduced the sugar to 60 g.

Method:

1.      Preheat oven to 375°F (190°C).

2.       Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.

3.      Add eggs, one at a time, beating until well combined.

4.      Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.

5.      Measure out the milk and vanilla and stir to combine

6.      Sift in about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between sifted dry and wet and finishing with the dry.

7.      Pour batter into cake pan. Turn oven down to 350°F (170°C) degrees and bake cake for about 25-30 minutes or until a cake tester comes out clean.

8.      Remove the cake and let it cool down completely.

Assembly:

1.      Crumble the chocolate cake in a mixing bowl. (I just gnashed them with my hands…muahaha!)

2.      Add chocolate ganache to the cake crumbs and mix well. (I added about half of the ganache in first then added a little more to form the dough.)

3.      Shape the dough into little balls. (Mine are about 1 tablespoon in size)

4.      Place the balls in the freezer for about 15 minutes. It is very important that the cake balls are cold so they are easier to work with later on.

5.      While the cake balls are chilling, melt the chocolate. I just popped the cooking chocolate (semi-sweet) into the microwave on high heat. Stirring it every 30 seconds until the chocolate are completely melted.

6.      Dip the tip of the lollipop stick (I used bamboo skewers) into the melted chocolate. Push the lollipop stick into the cake balls (not too deep).

7.      Dip the cake pop into the melted chocolate to coat the cake ball. Tap off excess coating gently. Note: Do not twirl the cake ball when coating with chocolate, it might fall off the stick.

8.      Let it dry a little before coating it with any decorations you like. Stand the cake pops in a styrofoam slab and leave it in the fridge. (I used colander)

Notes:

1.      I’m a slow worker, so the cake balls became soft and was harder to work with while the melted chocolate got thicker halfway through the process. I had to pop the cake balls back into the freezer for a few minutes and reheat the chocolate.

2.      Melt your chocolate in a deep bowl. So when coating, all you have to do is just dip the cake balls straight into it and got it all covered.

3.      I tried twirling the cake balls when coating – it’s fine as long as the cake balls are hard (cold) enough!

4.      I stored the cake pops in airtight containers and they were fine – not out of shaped or deformed.

I am submitting this to Aspiring Bakers #7: Chocolate Delight (May 2011) hosted by DG from Tested & Tasted. Join in the chocolaty fun! Info can be found here.

Aspiring Bakers #7: Chocolate Cupcakes with Swiss Meringue Buttercream

Chocolate Cupcakes

Makes 12 regular cupcakes

Recipe adapted from My Buttery Fingers (originally from Cupcake Bakeshop)



113 g	Butter, room temperature
200 g	Sugar
2 large	Eggs, room temperature
103 g	All-purpose flour
1/2 tsp	Baking powder
1/4 tsp	Baking soda
1/4 tsp	Salt
43 g	Unsweetened cocoa powder
120 ml	Milk
1 tsp	Vanilla

1.      Preheat oven to 375°F (190°C).

2.      Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.

3.      Add eggs, one at a time, beating until well combined.

4.      Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.

5.      Measure out the milk and vanilla and stir to combine

6.      Sift in about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between sifted dry and wet and finishing with the dry.

7.      Scoop batter into cupcake cups about 2/3’s full. Do not fill with more than that or cupcakes will overflow. Turn oven down to 350°F (170°C) degrees and bake cupcakes for about 22-25 minutes or until a cake tester comes out clean



Swiss Meringue Buttercream

Recipe adapted from Smitten Kitchen

75 g	Unsalted butter, room temperature
1 large	Egg whites
40 g	Sugar
¼ tsp	Vanilla

1.      Place egg whites and sugar in a heatproof mixing bowl.

2.      Set bowl over 1 inch of water in a saucepan over medium heat. Whisk gently until mixture reaches 140°F/60°C (or until sugar has dissolved and mixture is no longer grainy when you rub it between your fingers).

3.      Remove from heat and using an electric mixer, whisk on medium speed until egg whites are cool to touch (this takes a while – should be cooler than your hand).

4.      Add vanilla. Continue beating, gradually add soft butter by tablespoon pieces and continue to beat. It will first look watery or separated, but after 10-15 minutes, it will come together.

Notes:

1. Very moist and chocolaty - even in the next day kept in the fridge! Definitely a keeper!

2. Still not good at making buttercream - I just can't seem to be patient enough, sigh. Looking for good buttercream recipe. Any suggestions?

I am submitting this to Aspiring Bakers #7: Chocolate Delight (May 2011) hosted by DG from Tested & Tasted. Join in the chocolaty fun! Info can be found here.