Weird Chocolate Pound Cake

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A. Chocolate Cake

Note 1: This is a spin-off of pound cake and chocolate sponge cake previously posted.

Note 2: The half-measured-cake really got me to start re-thinking my ratio for full cake.

Half measurement - suitable for a 6-inch cake

Part A
1 cup (200 gm) milk chocolate coin
1/2 cup (125 ml) full cream milk
2 tbsp (12gm) cocoa powder
2 tbsp (28gm) cooking oil

Part B
1/2 cup (125 gm) butter (65gm pure butter, 60gm Pelangi margarine)
1/2 cup (100gm) fine sugar
1 cap vanilla essence
3 eggs grade A
1 cup (120gm) all purpose flour
1 tsp baking powder
1/4 tsp baking soda

Part C (Glaze)
200gm milk chocolate coin
100gm full cream milk
1/4 cup (30gm) cocoa powder
3 tbsp (45 gm) pure butter
15gm canola oil

Steps:
1. Melt Part A until well combined but not too hot. Set aside.
2. To start Part B, cream butter and sugar until white and fluffy. Add in vanilla essence and mix until well blended.
3. Slowly drizzle in some parts of Part A into butter mixture. Mix until fluffy before each addition. Do not let the butter mixture collapse.
4. On a separate bowl, beat eggs until frothy and really aerated. Pour into butter mixture in three parts. In each addition, mix until fluffy before each addition so that the butter mixture do not collapse and continously aerated.
5. Add in baking powder and flour in three parts. Mix until well combined (until cannot see lumps or raw flour) and take care to not overbeat the batter or may end up with really dense chewy cake.
6. Bake in a deep 8" or 9" pan (greased with butter beforehand) for 45-50 minutes under 160°C. Slow bake will allow ample time for even cooking and signature pound cake crack on top of the cake. (Should we bake covered for 30 minutes and uncovered for 15 minutes?)

7. Let cool completely before pouring Part C chocolate glaze on top. Might take 30 minutes - 1 hour.
8. Part C - can use double boiler, or microwave 10 seconds burst, or direct heat with alternating on-and-off-fire every few seconds. Heat gently only enough to melt and mix. Pour on top of cake while still warm.
9. Slowly heat the glaze only enough to melt the mixture. Should not be too heaty on the fingers. Once well combined, adjust the thickness of glaze with more milk if needed. Check with spatula for the desired thickness. Add more butter if want more thick. Pour over a cooled cake. Serve.




B. White Chocolate Cremeux

250gm milk
250gm heavy cream
4gm platinum gelatin + 24gm cold water
100gm yolks (or 3 whole eggs)
45gm sugar -- omitted because it's too sweet
360gm white chocolate

1. Bloom gelatin in cold water. Set aside.
2. Heat cream and milk until somewhat steaming. Take off heat and temper the beaten egg yolks.
3. Cook custard until 80-85°C, or slightly bubbling and steaming. Take off the heat.
4. Combine hot custard with white chocolate and bloomed gelatin.
5. Let cool. Cover and chill in the fridge overnight (at least 6 hours).
6. Afterwards, whip until medium peak. Store until further use.


C. Milk Chocolate Mascarpone Ganache

175gm milk chocolate coins
480gm whipping cream
250gm mascarpone cheese
4gm platinum gelatin + 24gm cold water

1. Bloom gelatin. Set aside.
2. Simmer cream. Pour onto milk chocolate and bloomed gelatin. Wait and stir to melt. Set aside to cool to room temp completely.
2. Combine cooled ganache with whipping cream. Whip until stiff peaks.


D. Coffee White Chocolate Ganache
Experimented upon.

400gm heavy whipping cream
150gm white chocolate
8gm gelatin + 48gm cold water
4 tsp nescafe powder
20gm milk powder

1. Bloom gelatin in cold water. Set aside.
2. Heat cream until steaming. Pour over chocolate. Wait for 6 min and stir to melt everything. Heat for a few seconds if needed. Once melted, add bloomed gelatin  nescafe and milk powder. Stir to combine. Set aside to cool to room temp.
3. Cover and chill in the fridge for at least 6 hours.
4. Afterwards, beat until stiff peaks formed. Set aside in the fridge until further use.














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