Tuesday, October 12, 2010

Resepi Mud Cake (atau Kek Mud)

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UPDATE 28 MAY 2011: Saya perasan dari Feedjit Live, sesiapa Google untuk resepi kek chocolate moist mesti pergi post ini, sedangkan post ini untuk chocolate mud cake. Untuk resepi kek chocolate moist, sila klik di sini.


I've been wanting to try other cakes especially orange cake, triffle, capuccinno/espresso cake, and tiramisu-layered cake...but I guess that just have to wait. Meanwhile, my son has been asking a.k.a. bugging/crying/pleading silently to me for his own cake (sorry kiddo, mommy's busy making cakes for other people's orders, hehe..)

My son's mad about chocolate- be it cake, biscuit, breads, buns- even baking chocolate! Of course, I can't afford to give him all my stash of baking chocolate (what would I use then?), so I did a lil' digging around and finally made up my mind to make a mud cake.

To be honest, I've never eaten a mud cake before, especially not from Secret Recipe (must try it one day!) so I honestly don't know how to compare the taste from the 'real' thing. All I can say is: this one's suprisingly moist for a baked chocolate cake, not overwhelmingly sweet (probably because of the reduced sugar), has a dense but soft texture, tastes rather like my regular steamed chocolate moist cake but has a brownie-ish feel to it (must be because of the chocolate). It's not too hard to make, I just used a whisk throughout the entire process, and the ingredients are not that hard to find.

Just a word of caution, though- don't overbake it or it'll turn hard and dry. I did have a bit of trouble for finding the right temperature because I had to scale down the recipe in half. And the cake will turn hard if you store it in the fridge, so be sure to thaw it at room temperature before slicing it. Lastly, this cake tastes better the next day or two as the flavours have time to blend in. You can even microwave it for a few minutes to get that warm, chocolatey taste of freshly-baked cake.

Resepi Mud Cake (8" round pan- I used a love pan)


Bahan kek: (recipe has been scaled down to half its original quantity)
125g dark chocolate atau coklat masakan (ku guna coklat masakan)
125g butter (kalau guna unsalted, campurkan 1/8st garam dalam butter)
1/2st serbuk nescafe
3/8C @ 94ml air masak
1C + 1sb @ 162g tepung gandum

1/8C @15g serbuk koko
1/4st soda bikarbonat
1C @ 220g gula kastor (resepi asal untuk separuh adunan adalah 1C + 1/4C)
2 telur gred A (berat minima ~60g)
1sb minyak masak
1/2 st esen vanila
1/4C buttermilk (homade: 1/4C susu segar@susu tepung+air campur 1st limau nipis/cuka)

Bahan Ganache:
125g coklat masakan
100g whipping cream (I just use non-dairy whipping cream)

Cara kek:
  1. Panaskan oven 160C.
  2. Lengserkan dasar dan tepi loyang bulat berukuran 8" dengan butter. Alaskan dengan kertas minyak dan lengserkan lagi dengan butter (untuk memudahkan kek dikeluarkan nanti).
  3. Masukkan 125g butter, 125g coklat, serbuk nescafe dan air dalam periuk kecil. Panaskan dan cairkan coklat serta butter atas api kecil. Ketepikan pada suhu bilik.
  4. Ayak tepung gandum, soda bikarbonat dan serbuk koko ke dalam mangkuk besar.
    Masukkan gula dan kacau rata (guna whisk je).
  5. Dalam mangkuk lain, campurkan telur, minyak masak, esen vanila, dan buttermilk. Kacau hingga sebati.
  6. Masukkan adunan telur ke dalam adunan tepung. Kacau hingga sebati.
  7. Masukkan adunan coklat ke dalam campuran telur-tepung tadi. Kacau hingga benar-benar sebati.
  8. Tuangkan adunan ke dalam loyang (adunan akan kelihatan seperti cecair).
  9. Bakar untuk 1 jam 15min, 160C atau bila dicucuk dengan lidi tiada adunan yang melekat/kering (saya bakar lebih masa sikit- tambahan 15min untuk suhu 150C). Tapi ni bergantung pada oven masing-masing.
  10. Keluarkan dari oven dan biarkan kek sejuk pada suhu bilik dalam loyangnya (saya terus keluarkan je dan telangkupkan atas redai kek hingga sejuk).
  11. Kek akan ada sedikit mengelembung dan kemungkinan ada bahagian yang keras sikit (from experience, this is usually the case for cakes that has chocolate in it). Bahagian ni boleh dibuang dan telangkupkan kek supaya bahagian rata berada diatas semasa menghias.

Cara ganache:

Cairkan coklat masakan dan whipping cream secara double-boil, biarkan hingga suam sebelum dituang atas kek (mungkin akan ada lebihan ganache, boleh buat hiasan lain).

**Jangan terlebih bakar, nanti kek kurang moist dan tepinya jadi kering/keras. Mud cake guna suhu rendah sekitar 150-160c untuk masak dan masa yang lama. Kalau tengah tak masak lagi tapi tepi dah masak, tutup bahagian atas dengan foil dan tambah lagi masa memasak.

**Buttermilk ada kandungan asid dan bila baking soda bertindakbalas dengan asid, ia menghasilkan kek yang lembut/tender, selain dari memberi kelembapan kepada kek.


2 comments:

FiyanParent's said...

sedapnya tgk drg mkn ini kek....

Zack Zachoes said...

hehe, lama dh hbs ni kak =p