Friday, December 21, 2012

Merry Christmas

So it is Christmas again! I have just come back from my trip to Sydney and need sometime to unwind myself before I'm ready for more food and laughter!

It has been a very busy month of the year with my son's graduation from primary school and attending our cousin's wedding within the same week.  I was totally exhausted after looking my son from food poisoning and lucky he was just able to get onto the plane to attend the wedding.  He has missed out the last two days of school but he is looking forward to meet his friends and making new friends in high school next year!  I have to stop regarding my son as "my little boy" as he is catching up my height and I don't know where does the time fly!

One of the highlight of our trip is to visit the Zumbo at the Star City.  They have a dessert bar opens from 6pm.  We bought some takeaway cakes and macaroons then went to have gelato at the other store.  You can see the eight layers clearly after cutting the mini V8 cake, I'm just amazed by the combination of flavour and technique.  If you are Adriano Zumbo's fan from Masterchef, this is one of the place to visit!

This Christmas would be an easy one and I'm not cooking any new recipe as my energy level is still charging!  Have a Merry Christmas and lets hope everyone have a great 2013!
mini cake

Donut and chocolate flavours

V8 and Chocolate Mousse Cake

Sunday, December 2, 2012

Strawberry Devil's Food Cake

It has been two years since I decide to bake birthday cake for my family.  I really regret that I do not make cakes for my kids' first birthday and all these years relying on buying cakes from the store.  Cakes from the bakery may taste better or look nicer, however home bake cake is always special that you make it with your heart! Don't you agree!

I have been longed to make Devil's food cake so I take the chance to make it for my son's birthday as chocolate is his favourite! He also love strawberries and it is such a good match to the chocolate.

The name of angle food cake comes from the white colour from the egg white while devil's food cake comes from the dark colour from the chocolate.  It is interchangeable with rich chocolate cake, the only different is that it is made with soda bicarbonate and water (my recipe used soda bicarbonate and milk) Originally it is made with grated beetroot to get the red colour so some recipes would add in red colouring as well.  So it is quite liked the red velvet cake with dark frosting!

My kids has started the summer holiday and we'll be going to Sydney for a wedding next week!  I'm so looking forward for a break!!

Strawberry Devil's Food Cake

90g dark cooking chocolate
115g unsalted butter
90g dark brown sugar
1 tablespoon golden syrup
175g plain flour
25g cocoa powder
1/2 teaspoon bicarbonate of soda
2 eggs
1/2 teaspoon vanilla essence
90ml milk

For the icing:
150ml milk
100g caster sugar
60g dark chocolate
60g butter
1/2 teaspoon vanilla essence
fresh strawberries and chocolate flakes


  1. Preheat oven to 170c and paper-lined a 20cm round cake pan.
  2. Melt butter, chocolate, sugar and syrup in pan, let it cool aside.
  3. Sift dry ingredients into a bowl, then add the chocolate mixture, stir in beaten eggs, vanilla essence and milk.  Mix well.
  4. Bake 30-35 mins or until the skewer comes out clean after inserting. Cool cake at the cake wire.
  5. For the icing: boil milk and sugar until syrupy, it will look like thinned condensed milk.  Do not stir once the sugar is dissolved. Remove from pan and stir in chocolate, butter and vanilla essence.  Beat until thick, keep the icing mixture into the fridge until spreadable.
  6. To Deco the cake: cool cake completely, spilt the cake into half horizontally. Spread 1/3 of the icing on the top of the first layer, then lay around with sliced strawberry.  Top with another layer and spread the rest of the icing on the top and side of the cake.  Sprinkle some chocolate flakes over and deco with some fresh strawberries in the middle.  Keep cake in fridge till the icing is settled.
Source: Adopted and modified from the cookbook "Easy Baking - Cakes, biscuits, pies & bread" from Linda Collister