My craving for a Traditional Chocolate Rice Cake sets in...
I just had a sudden thought the night before I slept. I was chatting with my friend, Eileen and I told her my "plan" was to bake a Chocolate Rice Cake the next day.
And so I did...
I wasn't sure if I had woken up "too early" (???) as I had to walk the kids to school, plus I woke up earlier to prepare some school snacks for them. I was kinda "blur" as I had forgotten to add in the melted butter into the cake batter!!!
Thank goodness that my sponge cake turned out well, with a soft texture, despite my forgetfulness. And I should have used a smaller tray to get a thicker sponge cake.
The weather was so hazy and warm that both the cream and I were melting away... I should had creamed the cake in my room???
Well, I supposed I had also been way TOO GENEROUS with my cream and chocolate chips...and now I am overly overdosed with sweetness...
Now that my cravings had been satisfied...
Who's in with me for this Chocolate Rice Cake?
Chocolate Sponge Cake
75g caster sugar
60g plain flour
15g cocoa powder
15g melted butter
175g unsalted butter
80g icing sugar
1/2 tsp vanilla essence
Chocolate Sponge Cake
1. Using your mixer, whisk the egg white till foamy. Gradually add in the sugar and beat until stiff peaks.
2. Add in the egg yolks and continue beating until well combined.
3. Using a spatula, add in the sieved flour and cocoa powder in 3 additions, folding in gently.
4. Pour in the butter and mix gently until well combined.
5. Pour the batter into your desired cake pan and bake in a preheated oven of 160°C for about 15~20 minutes.
6. Remove the cake from the oven and let it cool completely before frosting.
I had used a 10" x 7" rectangular cake pan, it was rather too big. You can use a smaller rectangular cake pan like 10" x 4" to get a thicker sponge cake.
1. Using the mixer, beat the butter until light and fluffy. Add in the shortening and continue to beat until well blended.
2. Add in the icing sugar and vanilla essence and continue beating until well combined.
>>You can chill the buttercream in the fridge for a while for easier frosting if the weather is too warm.
>>You can replace the shortening with only butter, but the cream might not holds it stability during warm temperature.
1. Cut the cooled cake into 2 pieces.
2. Place 1 cake slice on a lined tray and spread a thin layer of buttercream over it. (Or you can spread it generously like I did.)
3. Place the other cake slice on top and frost the sides of the cake, followed by the top of the cake.
4. Sprinkle chocolate rice (lots of chocolate rice) over the frosted cake and chill the cake in the fridge to let the cake set.
5. Cut & serve.
Do link back to MiMi Bakery House if you have used any information as published in this blog.