I went on to bake this Chocolate Pound Cake for my helper after baking the 2 cakes. Like the previous picture, it was taken using IH’s phone. The pictures did not do justice to the cakes. My apologies. Her brother is working on a trawler. The trawler will dock here for 4 months due to some engine problem. She requested to swap off day this Sunday to meet her brother and cousins who all work on the same ship.
I understand from my helper, chocolates in Philippines are of quite inferior quality. She said chocolates are mixed with flour or something, none of the pure stuffs we got here. I also came to know that she would buy loads of chocolates to bring home to Philippines because of this. Filipinas have sweet tooth, she told me. It is no wonder that when I gave out bakes to the neighbouring helpers, they always seemed very happy. I guess I am quite popular among the helpers. Ahahah~~ They will always acknowledge me when they walk pass.
I made this partly to experiment with the mixing method used in the Condensed Milk Pound Cake. If I knew this method earlier, I would have used it for Ah Boy’s First Month celebration instead of this. It is so much simpler. I used the simple pound cake common sense as a rule to devise the recipe that follows, that is to use equivalent amount of butter, sugar, flour and eggs. However, I replaced 20g of flour with cocoa powder and added another 10g more for that sinful chocolaty taste. Other add-ons, I copied from the condensed milk pound cake recipe. The result? Same fluffy cake and flavourful cake, minus the condensed milk taste. The mixing method will work for other similar pound cake or butter cake recipe.
Chocolate Pound Cake
1/4 Tsp Salt
1-1/2 Tsp Vanilla Essence
60g Evaporated Milk
130g Cake Flour
30g Cocoa Powder (I used Valrhona)
3/4 Tsp Baking Powder
1/8 Tsp Baking Soda
1) Grease a 7 inch round pan and preheat oven to 170 deg.C.
2) In a bowl, using an electric whisk, cream butter and sugar till light and fluffy. Add in salt, vanilla essence and evaporated milk, whisk till incorporated.
3) Stop to add flour mix. I roughly used the whisk to mix and dampen the flour before turning back on (you don't want the flour to fluff up), whisk using low speed. Scrap down the sides and whisk till the batter is smooth and not lumpy.
4) Add in the eggs, 1 at a time, whisk well. Pour the mixture into the prepared pan and bake at 170 deg.C for 1 hour.
*Note : I used a round pan as I do not have a bigger loaf pan. I used my toaster oven to bake this.
According to my helper, cake was wiped out real quick. Perhaps I should have baked a bigger cake. I also have an idea how to go about for Ah Girl’s birthday cake in August.
Happy baking! じゃね～～
Slow Cooker Cajun-Spiced Stuffed Peppers
2 hours ago