Last week, Matthew celebrated his birthday and I was asked by our little boy to make a Spiderman cake. At first,
I was planning to make a moist chocolate cake covered with fondant. I haven't tried making any fondant-covered cakes before so this will be my first time.
I had difficulty in making the face but
finished just in time with his school celebration.
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Spiderman Cake |
Since the mini-party at home will start in the
afternoon, I managed to add more embellishments on the cake. Here is the
finished product.
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Spiderman birthday cake |
For the cupcakes, I just filled the core with some of the excess ganache then topped with blue boiled icing.
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Spiderman |
What is Mommy’s judgement about the cake?
Beautiful for a first timer but the taste is delicious and super chocolatey!
MOIST CHOCOLATE CAKE AND CUPCAKES
(This recipe yields 25
2oz cupcakes and a 9”x4” round cake.)
Ingredients:
For the cake:
4 cups all purpose flour
1 ½ cups cocoa powder
(Dutche brand)
2 cups granulated sugar
1 cup brown sugar
½ cup butter, melted
100 grams semi-sweet
chocolate chips
4 large eggs
2 tbsp instant coffee
powder
2 tbsp vanilla
3 tsp baking powder
3 tsp baking soda
2 tsp salt
2 cups water
1 cup vegetable oil
For the ganache:
1 bar (500grams) Dutche
Chocolate bar, chopped
1 cup all purpose cream
¼ cup butter
Instructions:
1. Combine all purpose
flour, cocoa powder, coffee powder, baking powder, baking soda and salt.
2. Dry mix and sift three
times.
3. Set aside. This will be
the dry ingredients.
4. Melt butter and chocolate
chips in a double boiler.
5. Add sugar, vegetable oil,
and vanilla.
6. Mix until slurry.
7. Add eggs one at a time.
8. Add dry ingredients and
water alternately starting and ending with the dry ingredients.
9. Mix until no more lumps
of dry ingredients is observed.
10. Pour in a baking pan
lined with greased parchment paper. Tap the pan several times to remove air bubbles. For cupcakes, fill the
liner to about ¾.
11. Bake in a preheated oven
at 150C for 30-45 minutes and 12-15 minutes for cupcakes ot until toothpick
inserted in the middle come out clean.
12. Cool and set aside.
13. To make the ganache, put
all the ingredients in a double boiler and heat until all the chocolate has
been melted.
14. Spread on top and sides
of the prepared cake.
For the cupcakes, I made
a blue-colored boiled icing.
Tip/s:
All ingredients must be
at room temperature before use.
To make the cake smooth,
line the bottom of the pan first then the sides. Be sure that the lining has no
folds or any crumpled area.
If you are making cakes
more than 4-inch think, place a core in the middle of the pan to ensure even
cooking.
Placing baking strip or
wet towel around the pan will help the cake to raise evenly.
I used wire whisk instead
of hand-mixer in preparation of batter.
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