Hi
My 2 boys are March babies. I was looking back through my children’s pictures
and can’t believe it’s another year.
Every year seems to go by faster and faster…
Titus is my youngest boy. He is very cheeky since young and little
stubborn too. He upsets me the most but
he is also the one who keeps me laugh every single days.
This is the cake that I made for his 16th
birthday. With the knowledge and inspiration
I gathered from bloggers and FB friends, and also my skills in baking chiffon
cake, I think I have achieved a great accomplishment on this cake.
I’m so
pleased that this cake brought a smile to everyone’s face.
HAPPY BAKING!
CAKE ASSEMBLY
(1)Cut away the top of the chocolate cake to slightly flat. Then cut cake into 2 slices.
(2)Place one slice of cake on a cake cake tin. Spread the refrigerated Oreo Cream Cheese filling on top and cover with the 2 pcs of cake over it.
(3)Spread Ganache Cream on the whole cake evenly and chill the cake
in the refrigerator for 15 minutes. Then
decorate the cake as desired.
(4)These are the ingredients I used to decorate the cake.
(A)CHOCOLATE CHIFFON CAKE
4 Egg
yolks
80ml Milk
50ml Canola
oil
20g Castor
sugar
80g Cake
flour
20g Cocoa
powder
¼ tsp Baking
powder
¼ tsp Baking
soda
¼ tsp Salt
4 Egg
whites
60g Caster
sugar
¼ tsp Cream
of tartar
Method
(1)Sift together the flour, cocoa powder, baking powder
and baking soda. Set aside.
(2)In a large mixing bowl, place the yolks, oil, salt,
milk and 20g sugar and beat with a hand whisk until all ingredients together.
Add in flour mixture and mix until incorporated.
(3)Beat the egg whites until frothy before adding cream
of tartar. Continue beating until fine foams then gradually add in the 60g of
sugar. Beat to stiff peaks.
(4)Add 1/3 of meringue into the yolk batter and mix well
with a hand whisk to lighten the batter. Add another 1/3 and mix till combined.
Lastly add the final portion and whisk briefly to combine before switching to
spatula to scoop batter from bottom and fold up until no more streaks of yolk
batter can be seen.
(5)Pour into 20cm tube pan and tap on the table top to
remove bubbles and also to even out the batter.
(6)Bake at 170C for 60. Remove from oven and invert
immediately to cool.
(B)OREO CREAM CHEESE
[Adapted from Kraft recipe with
modification]
250g Cream
cheese, room temperature
80g Caster sugar
1
tsp Vanilla extract
100g Whipping cream
40g Oreo cookies crumbs
1
tbsp Lemon juice
Method
Whip
the cool cream until it is soft peak.
Beat
cream cheese, sugar and vanilla in large bowl with mixer until blended.
Gently
stir in cooled whipped cream and oreo cookies crumbs.
Refrigerate
for 2 hours
(C)GANACHE CREAM
[Adapted
from Anncoo Journals]
250g Semi-sweet
chocolate, chop to pieces
200g Dairy whipping
cream
30g Butter
½ tsp Vanilla
extract
1 tbsp Kahlua liqueur or rum (optional) – I skipped
Method
(1)Combine chocolate pieces, butter, vanilla extract and whipping
cream in a sauce pot.
(2)Bring to a boil at med low heat. Turn off the heat and stir
chocolate mixture until it is smooth.
(3)Leave to stand 10 minutes before frosting.