Resisting Temptation : Little Black Dress Cake

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

So here is the recipe for The Little Black Dress Cake 

The cake:

• 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

1. Greased and line 9'round baking pan with parchment.
2. Preheat the oven to 175 Celsius / 350 Fahrenheit
3. 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
4. In a different bowl, sift and combine flour + cocoa + baking powder + baking soda
5. Add condensed milk in the melted butter and whisk well
6. Stir in vanilla, then add the liquid mixture into the flour mixture alternating with cola in three additions
7. Pour in prepared pan, and bake for 30-40 minutes, or until tester inserted comes out clean
8. 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

1. 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
2. Add vanilla essence and cream. Beat for another minute. You may add or reduce amount of cream to desired consistency

The pineapple sauce: 

• 3 cups cubed pineapple
• 3/4 water
• 1/4 sugar
• 3 cloves

1. Combine all ingredients in one small pot and heat on medium low heat for about 30 minutes, till the pineapples become mushy
2. Remove from heat, cool it down a little before pureeing it in food processor
3. Cool it completely before using on cake

Assembling the cake:

1. Divide the cooled cake into 2 layers
2. Set one half on cake pedestal, the other half on a big plate
3. Spread about 4 tablespoons pineapple sauce on top of the halved cake on the pedestal. Then spread a layer of buttercream
4. Cover with the other halved cake. Spread another 4 tablespoons pineapple sauce on top of it. Cover the whole cake with buttercream. 
5. 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.