Well...hello ya all!!!
I know it's only been a day, but it feels like a long time I didn't update the blog. ^__^ If you must know, I've been plagued by the laziness as soon as the day starts to turn sunny after a long cold spell.
In spite of that, I didn't just sitting idle on my behind. I still busied myself with things...like... trying a new cake recipe...which was so very good I have to hold myself from having a second slice after finished off the first one!
The cake was not overtly sweet which suits us fine. And due to my lack of patience *as I feel the need to try the recipe right away and I don't feel like hauling myself to the supermarket buying required ingredients...Plus the store probably closed yesterday because of the Chinese New Year*, I have to adjust the recipe a wee bit. :-P
- 400 g Sweetened condensed milk
- 1/2 cup butter
- 2 cups flour
- 4 Tbsp cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla essence
- 200 ml aerated cola
- Greased and line 9'round baking pan with parchment.
- Preheat the oven to 175 Celsius / 350 Fahrenheit
- Melt the butter in small heavy pan on low heat, and remove from heat before all the butter melted to prevent it from boiling. Let it cool
- In a different bowl, sift and combine flour + cocoa + baking powder + baking soda
- Add condensed milk in the melted butter and whisk well
- Stir in vanilla, then add the liquid mixture into the flour mixture alternating with cola in three additions
- Pour in prepared pan, and bake for 30-40 minutes, or until tester inserted comes out clean
- Let cool in pan for 15 minutes before turning out and cool completely on wire rack
The buttercream frosting:
from Food Network
- 1 cup butter
- 3 cups confectioners sugar
- 1 tsp vanilla extract
- 1 to 2 Tbsp whipping cream
- In standing mixer, combine butter and sugar and mix on low speed until totally combined. Then, increase speed to medium high and beat for another 3 minutes
- Add vanilla essence and cream. Beat for another minute. You may add or reduce amount of cream to desired consistency
- 3 cups cubed pineapple
- 3/4 water
- 1/4 sugar
- 3 cloves
- Combine all ingredients in one small pot and heat on medium low heat for about 30 minutes, till the pineapples become mushy
- Remove from heat, cool it down a little before pureeing it in food processor
- Cool it completely before using on cake
- Divide the cooled cake into 2 layers
- Set one half on cake pedestal, the other half on a big plate
- Spread about 4 tablespoons pineapple sauce on top of the halved cake on the pedestal. Then spread a layer of buttercream
- Cover with the other halved cake. Spread another 4 tablespoons pineapple sauce on top of it. Cover the whole cake with buttercream.
- You can be creative with the decorations. I just sprinkle some chocolate rice on top and arranged chocolate pastilles around the cake and voila! Quite nice looking cake at the end... ;-)
The original recipe could be found here.