Tower of chocolate cake recipe 2

Tower of chocolate cake recipe 2:

For the ingredients

You will need:

1. Chocolate cake
2. Chocolate ganache
3. Cream cheese icing
4. Raspberry
5. Grated chocolates

For cake ingredients:

• 11/2 cups plain flour
• 1 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 227g butter
• 300g fine sugar
• 6 eggs about 50g each
• 170g buttermilk( I made the buttermilk myself by using 170g milk with 1Tbsp of lemon juice)
• 1tsp vanilla

Method:

• Preheat oven to 170°C, measure all the ingredients and sift all the dry ingredients together, get 2 round 8 inches baking pans and lined them with baking paper.
• Beat butter and sugar until light and creamy, then add eggs one at a time. 
• Add egg gradually, beating thoroughly after each addition. In between mixing, add some flour mixture to combine if the mixture started to curb. 
• At low speed add in the flour mixture alternately with the buttermilk.
• Stir until just combined and the mixture is smooth. Pour mixture into the prepared pans and bake at 170°C for about 35 minutes or until done.

To prepared the Cream cheese icing:

Ingredients:

• 170g cream cheese
• 40g butter
• 70g icing sugar
• 1 tsp vanilla

Cream together until light and creamy.

To prepared chocolate ganache:

• 130g chocolate 70% cocoa butter
• 130g cream
• 30g butter

Heat cream to simmering and add to chocolate, wait for a few minutes then stir to a smooth mixture. Add in the soft butter and continue stirring to combine well.



To assemble cake:
Slice each cake into 3 equal layers, so you will have 6 layers.

• Assemble it with different cream filling for each layer. 

• Cover the outside with a thin layer of chocolate ganache and keep it in the fridge for a few hours first before pouring a layer of warm chocolate ganache over it.
• Decorate with grated chocolates and raspberry.

Tower Of Chocolate Cake

Yes! You are right this was my birthday cake and this was really a ridiculous chocolate cake; it was full of chocolate and you will die for it if you love chocolate.

I didn't mention to you that we love chocolate. I usually make chocolate cake for them on their birthdays and this time although is my birthday, my son requested for a chocolate cake. So, we came to know about Crumb Boss and her special heavenly cake, which she calls the 'Chocolate Tower of Death Cake'. I didn't want to use the same name which I find unlucky and changed to the 'Tower of Chocolate Cake'.

I didn't follow all her recipe and made some changes to it, but if you like to know more about Crumb Boss you can refer to her blogs.

Tower of chocolate cake recipe:

For the ingredients

You will need:

1. Chocolate cake
2. Chocolate ganache
3. Cream cheese icing
4. Salted caramel butter cream

For cake ingredients:

• 11/2 cups plain flour
• 1 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 227g butter
• 300g fine sugar
• 6 eggs about 50g each
• 170g buttermilk( I made the buttermilk myself by using 170g milk with 1Tbsp of lemon juice)
• 1tsp vanilla

Method:

• Preheat oven to 170°C, measure all the ingredients and sift all the dry ingredients together, get 2 round 8 inches baking pans and lined them with baking paper.
• Beat butter and sugar until light and creamy, then add eggs one at a time. 

• Add egg gradually, beating thoroughly after each addition. In between mixing, add some flour mixture to combine if the mixture started to curb. 

• At low speed add in the flour mixture alternately with the buttermilk.

• Stir until just combined and the mixture is smooth. Pour mixture into the prepared pans and bake at 170°C for about 35 minutes or until done.

To prepared the Cream cheese icing:
Ingredients:

• 170g cream cheese
• 40g butter
• 70g icing sugar
• 1 tsp vanilla

Cream together until light and creamy.

To prepared chocolate ganache:

• 130g chocolate 70% cocoa butter
• 130g cream
• 30g butter

Heat cream to simmering and add to chocolate, wait for a few minutes then stir to a smooth mixture. Add in the soft butter and continue stirring to combine well.

For the salted caramel butter cream recipe, you can find it at the salted caramel macarons recipes. I never make this, because I still have some left over from the macarons making.

To assemble cake:
Slice each cake into 3 equal layers, so you will have 6 layers.

• Assemble it with different cream filling for each layer. 

• Cover the outside with a thin layer of chocolate ganache and keep it in the fridge for a few hours first before pouring a layer of warm chocolate ganache over it.

Yam Cake

As you can see this is not a chinese steamed yam cake. It is a layered sponge cake filled with yam. I found this recipe from Carol's book and her blogs and she made this into a swiss roll instead.

I added some yam puree into this sponge cake and as a result the cake is soft and moist and it gives a light aroma after baking.

If you can read chinese, you can also refer to Carol's blogs for her recipe.

My yam cake recipe:

Yam filling ingredient:

• 300g yam steamed and puree
• 40g fine sugar
• 15g butter
• 50g fresh cream(milk)

Method:

1) Peel and cut yam into smaller pieces, place it into the steamer and steam yam till cooked and puree it.

2) Add in the sugar, butter and cream or milk. Mix well.

Yam sponge cake ingredient:

Yolk mixture:

• 5 yolks
• 30g fine suger
• 40g olive oil or vegetable oil
• 100g yam steamed and puree
• a pinch of salt
• 90g cake flour
• 25g milk

Egg white mixture:

• 5 egg whites
• 1/4 tsp of cream of tartar
• 60g fine sugar

For cake decoration : Whipped cream.

Method:

• 1) Beat egg yolks and sugar till creamy and sugar dissolved. 
• 2) Mix in the olive oil, yam puree and salt , mix well. 
• 3) Add in and mix well the half portion of the sieved flour first, then follow by a half portion of the milk to mixture. 
• 4) Add in and mix well the last portion of the flour and milk to the mixture. Set aside.
• 5) Whisk egg whites till foamy first, then add in cream of tarter and fine sugar and continue whisking until soft firm peak. 
• 6) Fold in 1/4 of the egg white mixture to the yolk mixture first, folding it till well combine. Mix and fold the rest of the yolk mixture to the egg white mixture until well combine. Do not over mixing the batter.
• 7) Pour the batter on to a 43x30 cm baking tray lined with baking paper.
• 8) Bake at preheated oven at 170°C for 12-15mins.
• 9) Removed the cake from the tray immediately when it is out of the oven, place it on the cooling rack. Removed paper at the side of the cake so as to avoid drying out the cake. 

To assemble cake:

• 1) When the cake is cooled cut it into equal parts, top it with the yam filling. 
• 2) Place the 2nd layer sponge cake on the filling, then top it with the filling again. 
• 3) Place the last piece of cake with the baked side downward,  please refer to my photo below. 
• 4) Final decoration, I covered the whole cake with some whipped cream.