cocoa butter cake

It is hard not to fiddle with a recipe sometimes.

Especially when the recipe is such a fabulous one. 

What am I talking about? Well Mrs Ng SK’s famous butter cake recipe, of course! If you have tried this cake before, you will be nodding your head vigorously in agreement with me.

Since I love this recipe loads, I made one recently – a Marble Butter Cake. That was just as fabulous. And at the expense of my waistline, I made a Cocoa Butter Cake over the weekend.

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Oh. My. God.

It was freaking good!

The cake was very buttery. I mean, hey, it is a butter cake after all. It was fragrant. Seriously fragrant. And it was oh-so-delicious.

As you can guess, it didn’t hang around for very long. I did keep one piece in an air tight container for 5 days, just to see if it turns stale, but the cake was still moist. This is one super cake.

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And here are the step-by-step instructions on how to make it.

Start by creaming the butter (this is the butter I used) and sugar until the mixture turns light and fluffy. It may take a while, depending on how powerful your mixer is, but be patient, and let the machine do its work.

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To this, add the egg yolks, one at a time, and beat this into the batter before adding the next.

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Once the egg yolks have been incorporated, add the dry ingredients and milk in the sequence flour-milk-flour-milk-flour.

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As soon as the flour has just been incorporated (do not over mix), set this aside.

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In a clean mixing bowl, whisk the egg whites until frothy.

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Gradually, add the sugar, a little at a time, until the egg whites have reach stiff peak.

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Transfer 1/3 of the meringue into the egg yolk batter. Beat it in.

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Gently fold the remaining meringue into the egg yolk batter in 2 batches until no white streaks remain.

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Pour the batter into a lined and lightly greased 8-inch round baking pan.

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Lift the pan about 10cm off your work top and drop it to remove any larger air bubbles. Repeat this two more times.

Bake at 170°C for 45 minutes. As I noticed that the top of the cake was getting quite brown, I reduced the heat to 150°C in the final 20 minutes, then to 140°C in the final 5 minutes. You need to keep an eye on the cake and to know how your oven behaves so you can make the necessary adjustments.

When the cake is done (insert a skewer it the cake and if it emerges cleanly it is done), let the cake rest for 5 minutes in the pan before carefully transferring onto a wire rack to cool completely. 

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Cut and enjoy every bite of this yummy cake!

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 Date: Thursday 11 May 2017

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Cocoa Butter Cake
Serves 8
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Ingredients
  1. 250 salted butter, at room temperature
  2. 130g caster sugar
  3. 4 egg yolks
  4. 1 teaspoon vanilla extract
  5. 180g self-raising flour, sifted
  6. 60 ml milk
  7. 30g cocoa - I used Valrhona
  8. 4 egg whites
  9. 50g sugar
Instructions
  1. Start by creaming the butter (this is the butter I used) and sugar until the mixture turns light and fluffy.
  2. To this, add the egg yolks, one at a time, and beat this into the batter before adding the next.
  3. Once the egg yolks have been incorporated, add the dry ingredients and milk in the sequence flour-milk-flour-milk-flour.
  4. As soon as the flour has just been incorporated (do not over mix), set this aside.
  5. In a clean mixing bowl, whisk the egg whites until frothy.
  6. Gradually, add the sugar, a little at a time, until the egg whites have reach stiff peak.
  7. Transfer 1/3 of the meringue into the egg yolk batter. Beat it in.
  8. Gently fold the remaining meringue into the egg yolk batter in 2 batches until no white streaks remain.
  9. Pour the batter into a lined and lightly greased 8-inch round baking pan.
  10. Lift the pan about 10cm off your work top and drop it to remove any larger air bubbles. Repeat this two more times.
  11. Bake at 170°C for 45 minutes. As I noticed that the top of the cake was getting quite brown, I reduced the heat to 150°C in the final 20 minutes, then to 140°C in the final 5 minutes. You need to keep an eye on the cake and to know how your oven behaves so you can make the necessary adjustments.
  12. When the cake is done (insert a skewer it the cake and if it emerges cleanly it is done), let the cake rest for 5 minutes in the pan before carefully transferring onto a wire rack to cool completely.
Notes
  1. Note that every oven is different – you need to experiment until you find a temperature that is best for baking butter cakes.
  2. I use 65g eggs for all my bakes.
Adapted from Ng SK
Adapted from Ng SK
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

 





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