Tabung Belanja Sekolah

January 29, 2013

Kek Pagar Cinta

 assalamualaikum

eh eh, ada lagi tuan rumah ni ye, ingatkan dah pencen dah, pemalas tahap langit ke 7 dah sekarang ni nak update blog, cuma kekadang je rajin pergi buat bw, tu pun kekadang hokay, selalunya malas sebab line semput

ditambah dengan kesihatan tak mengizinkan sekarang ni, lagilah malas, makan je tak malas heeeee

okey ni nak share projek hujung minggu haritu, kek pagar cinta, kekononnya lah, yang sebenarnya double chocolate cake Smitten Kitchen, dibuat khas untuk orang kahwin hujung minggu haritu

Double Chocolate Layer Cake
Adapted from Gourmet, March 1999

The recipe below is for 2 10-inch layers filled and coated in chocolate ganache. My adaptations were to split the layers to create a four-layer cake and use raspberry filling instead of chocolate. To do the same, use half the frosting and all of the raspberry filling, recipe at the end.

For cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar - guna 2 cawan saja
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla


For ganache frosting and filling (If you want to just use it for frosting, halve the recipe. A raspberry filling recipe is below.)
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter


Special equipment: two 10- by 2-inch round cake pans

Make cake layers: Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.
Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
Make frosting: Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). I found that stirring this over a bowl of ice water did a great job of cooling it off quickly and evenly.
Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

Raspberry Filling
2 10-ounce bag frozen raspberries, thawed
1/2 cup sugar
2 tablespoons cornstarch

Puree the raspberries in a food processor, blender or immersion blender. Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds. Heat the puree in a small pot with the sugar and cornstarch until mixture boils, stirring constantly. As it boils, it should quickly thicken.
Let it cool complete before spreading it thinly over three layers.

tina bahagikan adunan pada 2 bahagian, timbang kemudian bakar berasingan, sejukkan semalaman, kemudian sapukan ganache untuk setiap layer kek dan lepa kek guna ganache juga.


okey jemput jamu mata, babai

15 comments:

:: Mrs.Eady :: said...

agagagagagaa..sedap nyer!!!!!!

mama tisya said...

sedapnye kek pagar:)

Asyifa Mustaffa said...

Ala....x nmpk potongannya.....huhuhu....
Pagar cinta gitu....!!

Qhaifa Nur said...

sedapnya....pagarnya yang habis dulu dimakan...

Queenie said...

Tina..WOW!!! ONE WORD ONLY - AWESOME!!!

keep up the good job dear!

♥ ROS ♥ said...

uihh..kalau letak kat anak ros, mesti yg tepi tuh abis dlu,,,hahhahaa

rahel said...

Menariknya nama kek ni...kek pagar cinta...

Rohah said...

uniknya nama kek dia..hhehe..best kalau makan ni,mesti hati sentiasa bermunga2..

Ummiakid @ lily said...

Fuyoooo .....kalau akid nampak ni sure pagarnya yang roboh dulu. Pasti sedap ni makan bersama secawan kopi O di tepi pagar hadapan balkoni di tingkat 19 ni

Fieda Rafli said...

fuh..mmg betul2 berpagar..cantik..

Fieda Rafli said...

syampu hello kitty tu kan kak fieda beli kat giant..

mrs kayrul said...

hati-hati nanti roboh plak pagar..kreatif betul idea

zila norazila said...

namanya pun dh best nie tina..wahh klu kasi kt akk laju jew nie:)

Qasey Honey said...

mmg dpt jamu aje la...abis dh dpagarkan xdpt nk tgk bhgn dlmnye tu..bleh thn gak nma kek ni..hihi

LYAfrina said...

cantik & kretip