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Cocoa fudge Cake (pic & recipe)
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Sophie
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PostPosted: Thu Oct 13, 2005 10:42 pm    Post subject: Cocoa fudge Cake (pic & recipe) Reply with quote

Gina

Here's the recipe for Lana Cake taste-alike Chocolate Fudge. :lol:


Cocoa Fudge Cake

Ingredient A
5 egg yolk
100 ml corn oil
75 ml water
150 g optima flour or sponge mix
60 g Softasilk flour or Hong Kong flour
30 g cocoa powder
50 g cooking chocolate (chocolate dark couverture from Poon Huat)

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Last edited by Sophie on Fri Oct 14, 2005 11:41 am; edited 1 time in total
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Rusti
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PostPosted: Fri Oct 14, 2005 8:52 am    Post subject: Reply with quote

Oh this I must try. I have one recipe for Rich Chocolate Fudge Cake. However the cake is still not as light and fudge portion is still not quite fudgy-marshmallowy as Lana's.
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Stefanie
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PostPosted: Fri Oct 14, 2005 11:19 pm    Post subject: Reply with quote

Hi Sophie...your recipe looks quite fiddly but I think the end result will be well worth it!

Just a question for you...instant jelly is powdered gelatine/agar agar powder?
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Lazyg3r
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PostPosted: Fri Oct 14, 2005 11:59 pm    Post subject: Reply with quote

Hi Sophie

Your recipe is a life-saver. I am looking for a chocolate cake recipe for my baby sister's birthday.

I have the chocolate couverture dark droplets (chips) instead of the chocolate block. Can I use that instead?
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Sophie
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PostPosted: Sat Oct 15, 2005 8:55 am    Post subject: Reply with quote

Hi lazyg3r

If u think about it ..the droplets do come from a big blog eh....block....then turn into droplets, I guess u can unless they add additional ingredients to harden the droplets. I've experienced using chocolate chips to substitute for something and the chips did not melt well.

Hi Stefanie

My sister asked me the same thing too. Agar-agar is Malay for jelly and agar-agar comes from seaweed whereas gelatin comes from animals and vege. So..agar-agar powder is a better choice.
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Stefanie
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PostPosted: Sat Oct 15, 2005 8:36 pm    Post subject: Reply with quote

Hey there Sophie....perfect timing!
I'm going to buy the ingredients tomorrow after church hopefully,and bake it...will tell you how it went.
I am SO excited,my mum loves Lana Cake!

Watch this space... Very Happy
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Sophie
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PostPosted: Sat Oct 15, 2005 11:37 pm    Post subject: Reply with quote

Hi Stefanie

Tell me what your mum says ok. I'm looking forward hearing from u.
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Rusti
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PostPosted: Mon Oct 17, 2005 8:24 am    Post subject: Reply with quote

Hi ladies. For the fudge, you must use converture chocolate as this will not harden. If you use normal choco chips, the fudge will not be fudgy
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Lazyg3r
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PostPosted: Thu Oct 20, 2005 1:51 pm    Post subject: Reply with quote

I made the cake yesterday. The cake was moist and nice. I had a hard time handling the hoen kwee mixture. No matter how long I tried to whisk, the hoen kwee didn't dissolve completely. Turned out that the fudge topping has some bits of the hoen kwee in it.

Can see that the fudge on my cake didn't look as smooth as yours. Could it be that I didn't use the fudge quick enough and it had started to set?


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Rusti
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PostPosted: Thu Oct 20, 2005 2:43 pm    Post subject: Reply with quote

Hi Judy, was the fudge really that difficult to manage? I am planning to make one this Sunday. I noticed that you have used a round tin. What size is this and how long did you bake in this tin. One last question, you made the cake yesterday, so is the texture still nice and moist overnight.
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Lazyg3r
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PostPosted: Thu Oct 20, 2005 3:36 pm    Post subject: Reply with quote

Rusti
Maybe I cooked the mixture for too long after adding the hoen kwee mixture. I used an 8 inch round tin, with some leftovers. Probably a 9 inch one is better. I baked it for 40 minutes. At first, I baked it at 175C, but then after a while, I smelled burnt, then lower to 150C and baked till the time is up.

As for your last question, I haven't eat the cake today. Will let you know tomorrow when my hubby comes home tonight. He is a cake eater. Wink
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Rusti
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PostPosted: Thu Oct 20, 2005 3:53 pm    Post subject: Reply with quote

Thanks Judy, then I shall bake it in the 9" round loose base tin. I was thinking that die lah, got to buy another 8" x 8" tin. Will take note not to overcook the fudge.
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Stefanie
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PostPosted: Thu Oct 20, 2005 11:22 pm    Post subject: Reply with quote

Hi ladies,will not make the cake till next week!
Bought the ingredientsalready *rubs hands together*...cannot wait!


Lazyger...or for that matter,to anyone with lump problems in fudge...the problem can be solved by simply tipping the lumpy mixture into your clean,dry food processor or blender and then process till smooth!
There you have it...no fuss,no time wasted.
Taught to me by a very talented British pastry chef... Wink
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Rusti
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PostPosted: Fri Oct 21, 2005 8:29 am    Post subject: Reply with quote

Thanks for the hint Stefanie. Just like you, I can't wait till Sunday to bake this cake. I have always loved Lana cake and have been searching for something close to it.
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Lazyg3r
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PostPosted: Fri Oct 21, 2005 11:43 am    Post subject: Reply with quote

Stephanie
Thanks for the tips. Will do so next time. Wink

Rusti
We ate the cake yesterday and hubby brought a piece to work this morning. The cake is still moist and nice. But you have to 'thaw' it for a few minutes after taking out from the fridge. Else it will be a little hard.

I never tasted a Lana cake before, so I don't know if this one is similar to Lana's. But it is nice.
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Sophie
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PostPosted: Fri Oct 21, 2005 1:58 pm    Post subject: Reply with quote

Lazyg3r wrote:
I made the cake yesterday. The cake was moist and nice. I had a hard time handling the hoen kwee mixture. No matter how long I tried to whisk, the hoen kwee didn't dissolve completely. Turned out that the fudge topping has some bits of the hoen kwee in it.

Can see that the fudge on my cake didn't look as smooth as yours. Could it be that I didn't use the fudge quick enough and it had started to set?



Hi Lazyg3r

Did u add water to the hoen kwe flour and cocoa powder mixture? If u do, add a little bit more. You can use additional water ( not from the 550 ml). Stir it just before u pour into the boilled water.

Is the boilled water off the stove?

It's ok if u didn't use it quick enough..just put it back on the stove, whisk again with low fire.

Time taken to prepare the fudge is very straight forward. Water mixure boils..off fire..pour hoen kwe mix..whisk a few ( 5 or 6 times ) rounds..on fire..when it thickens and bubbling ( below 2 minutes)..off fire.. pour chopped chocolate..whisk till combine...it's ready

Try again ok.
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Lazyg3r
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PostPosted: Fri Oct 21, 2005 2:20 pm    Post subject: Reply with quote

Sophie

I didn't use boiling water off the stove. Maybe that is the problem huh. I will try again. Thanks for sharing this recipe. Very Happy
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Rusti
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PostPosted: Fri Oct 21, 2005 5:51 pm    Post subject: Reply with quote

Lazyg3r wrote:


Rusti
We ate the cake yesterday and hubby brought a piece to work this morning. The cake is still moist and nice. But you have to 'thaw' it for a few minutes after taking out from the fridge. Else it will be a little hard.

I never tasted a Lana cake before, so I don't know if this one is similar to Lana's. But it is nice.


Hi Judy, thanks for coming back to me on the texture. Will post photo of my cake on Monday.
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carolyn33
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PostPosted: Wed Nov 09, 2005 12:43 pm    Post subject: Reply with quote

Hi..i tried baking the cake yesterday and it was a disaster.the texture of the cake was very dry..Duuno why.. :cry:
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Rusti
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PostPosted: Fri Nov 11, 2005 9:15 am    Post subject: Reply with quote

Carolyn, what size of baking pan did you used? What about the temperature and the time.

My turned out perfect though.
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PostPosted: Mon Nov 14, 2005 9:11 am    Post subject: Reply with quote

Hi rustic

i use a 9inch round cake pan..i think the problem is not so much on the temperature...it more of ingredient A.The mixture is very dry so when i fold it into the whisked egg white,it very difficult to mix it well. I use Hong Kong flour instead of the softasilk flour, does it make a different?Did you really follow exactly the amt of ingredients as what the receipe says?Cos i did and it really very dry..

If you dun mind, maybe you can list out the steps on how you make the cake?
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Rusti
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PostPosted: Mon Nov 14, 2005 9:41 am    Post subject: Reply with quote

Hi Carolyn

I used HongKong flour too. I let the doubleboiled chocolate & oil cool down first before adding the flour as I was afraid of 'cooking' the flour. After that, I followed the steps given by Sophie.

For the fudge, I used half the water to dissolve the hoon kwe flour and cocoa powder. I strained it before adding to the boiled water/instant jelly/emulco mixture.
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Rusti
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PostPosted: Sun Dec 18, 2005 11:43 pm    Post subject: Reply with quote

I am so happy. I finally found the Softassilk flour in the NTUC at Junction 8. Grab two boxes. Cost S$4..43 each. Will be making some as gifts for the New Year.

Sophie, have you tried putting bananas in the filling. Thought of doing so but not sure if it works.
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Sophie
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PostPosted: Mon Dec 19, 2005 4:34 pm    Post subject: Reply with quote

Rusti

Not on the cocolate fudge cake but on this chocolate banana cake with chocolate glazing.




No harm trying. If it's good I might want to try it myself. I'm contemplating using the cake from the chocolate fudge and fill the layers with cream and banana and coat with chocolate glazing.
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Rusti
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PostPosted: Mon Dec 19, 2005 5:20 pm    Post subject: Reply with quote

Sophie, umm yummy looking. You can share the recipe for the choco banana cake with choco glazing.

How different in texture is this from your choco fudge cake?

Thanks a zillion.
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