If you look really closely at the picture, you would notice that there are two layers of batters involved in making this beauty. The bottom layer is a layer of a brownie so moist and fudgy that it is almost custard like. The top is a buttercake recipe so rich and luxurious, it is more fitting to call it a brownie.
But that’s not the highlight of the buttercake. The highlight of this cake is the use of a certain flour called the black glutinous rice flour.
Black glutinous rice flour comes from black glutinous rice (doh!). Like its fair counterpart (white glutinous rice), the black glutinous rice is an especially sticky rice that is most commonly used for Asian desserts.
It’s only recently (well, maybe not that recent) that this sticky rice is made into flour. In this flour form, which is so agreeable to baking, does it start to leave its powdery imprints in the world of cakes and other bakes.
The flour is generally grey with specks of black, and it leaves a gritty texture into the resultant cake. I know you must be thinking, gritty texture ?? Eeeww!! but trust me, this one doesn’t taste anywhere like the health food we so often force fibrous wheatgerms into. This one actually tastes delicious. U just gotta trust me on this. LOL
Besides texture, the black glutinous rice flour is also very aromatic. Unlike the white glutinous rice flour which is bland, tasteless and scentless, the black glutinous rice imparts a waft of delightfully sweet smell with each bite you take. Not wanting this to run in the danger of sounding like a perfume advert, i must assure you that the smell is not at all overpowering. It’s subdued, yet full bodied at the same time and very very very delicious. I guess i can attest the many uses of the black glutinous rice in Asian desserts to attest to that!
For the Brownie Batter
125 gr Dark Chocolate
62.5 gr Butter
75 gr egg
100 gr caster sugar
65 gr AP
12.5 gr milk powder
1/4 tsp baking powder
1. In a heatproof bowl, put together chocolate and butter. Set bowl over simmering water till the chocolate melts. Set aside to cool.
2. In another bowl, beat the egg and caster sugar at high speed till it is thick and pale yellow. Pour the melted chocolate into the bowl and whisk to combine.
3. In yet another bowl, sift together the flour, milk powder and baking powder. Fold the flour mixture into the chocolate mixture. Pour into a 8×8 inch pre-lined and greased pan.
For the cake batter
150 gr butter
125 gr icing sugar
25 gr condensed milk
150 gr eggs
113 gr black glutinous rice flour
13 gr cocoa powder
1. Beat the butter, icing sugar and condensed milk till light and fluffy.
2. Gradually add the eggs in.
3. In another bowl, sift the black glutinous rice flour and cocoa powder together and add it into the butter mixture.
4. Pour the mixture into the 8×8 inch pan and gently spread it across the above brownie batter.
5. Bake at 350 for 40 minutes or till cooked.
*Note: Recipe adapted from an Indonesian cookbook, please pardon the poor translation. LOL
I cant tell you enough how many times i have been disappointed attempting to make the perfect butter cakes. Even recipes with promising titles such as “the perfect butter cake” or “the best pound cake”, somehow, nothing met up with my expectations.
Most of them usually err to the dry side, and i find myself reaching for that dollop of whipped cream or even jam to be served alongside the cake.
Of course, there are recipes that call for milk, juices, or even water to moisten things up, but usually, the batter gets heavy, and needless to say, so will the eventual cake.
I guess my journey to find that perfect butter cake came to an end with this recipe. This recipe yields a good, soft, moist cake with very tight crumbs.
Without any liquid in the cake batter to counter the dryness so common in most butter cakes, this cake relies on only the butter for that moistness. From here, u can pretty much guess how wonderfully rich and lustrously buttery this cake would be.
The butter in the recipe is beaten and aerated, producing a cake that rose and was very light, but yet, this cake was still dense enough to carry all that buttery aroma in its fullest glory.
Although i am very much loving the marbled swirls in this cake, i must say that i am not really liking the chocolate batter as much as i do the plain one. The chocolate batter which had cocoa powder in it was naturally more bitter compared to the plain one. Also, the cocoa powder really took away all that wonderful buttery taste that i very much adore.
230g castor sugar
2 tsp ovalette
60g condensed milk
270g cake flour
1 tsp baking powder
2 tbsp cocoa powder
2 tbsp milk
1 tsp chocolate emulco
- Preheat oven to 170°C.
- Beat the butter, sugar and ovalette until light and fluffy.
- Add in the eggs one by one, beating well after each addition.
- Add in the condensed milk, and mix well.
- Sift the flour together with the baking powder, and add slowly to the mixture, until it is well incorporated.
- Divide the batter into two, leaving one plain, and adding the chocolate emulco, cocoa powder and milk to the other.
- Drop alternate spoonfuls of the two batters into a 9-inch square pan, lined with baking paper. Bake at 170°C for 30-35mins.
There were two bars of chocolate sitting in my fridge one day. One just a bar of chocolate in its dark glory, and the other, a bar of dark chocolate with orange peel and cashew nuts in it.
I grabbed the second one, because, believe it or not, i have never really tasted chocolates with fruits in it (aside from the usual raisin studded chocolate bars). I was prepped for disappointments as i thought of myself to be a chocolate purist, that chocolate should preferably be eaten on its own, without any interference from the various fruits and nuts so common in the world of chocolates.
I took a bite, and my firm stance on un-tampered, pure chocolate was heavily shaken. I liked what i ate and developed a new-found love for orange scented chocolates.
Needless to say, i began scouring the net for orange scented chocolate everything. Many were recipes for orange chocolate cake, and my decision rested on this particular recipe which called for a whole seville orange to be boiled and blitzed before it was added to the cake.
Yup, what better way to infuse that citrusy scent than to dump a whole orange, peel and all into the cake?
Like the chocolate, the shadows of doubt that came with that whole boiling and blitzing orange was dark yet alluring, but i decided it was worth the risk and decided to take a dive.
The resultant cake was fudgy, dense and moist, and the orange flavour was discernible. It is a pretty good cake, but i guess dense cakes are just not my thing, i would rather go all the way and make dense fudgy brownies instead. A dense cake is just halfway there and it doesnt quite cut it for me. I find myself scrapping and eating the ganache more than the cake.
And i think i just myself a pretty good chocolate ganache recipe. I upped the chocolate slightly from the recipe as the comments in the recipe indicated that it was more on the runny side. The minor adjustments i made is just perfect for my tropical, humid weather. The chocolate ganache was of the perfect consistency even after being left overnight. It is fudgy, without being too thick to be spread across the cake.
I also carelessly strewn a store bought mango peels across the cake, just for aesthetic purposes. But i do like how it tastes with the ganache. The tangy and slightly salted peel gave the ganache an extra texture and it was such a pleasant tease to the palate.
(Taken from bbcgoodfood.com)
- 1 Seville orange
- a little melted butter , for greasing
- 100g plain chocolate , broken into pieces
- 3 eggs
- 280g caster sugar
- 240ml sunflower oil
- 25g cocoa powder
- 250g plain flour
- 1½ tsp baking powder
- orange candied peel , to decorate
For the Chocolate Ganache *
- 200g plain chocolate , broken into pieces
- 225ml double cream
- Pierce the orange with a skewer (right through). Cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth; let cool.
- Preheat the oven to 180C/gas 4/fan 160C.Grease and line the base of a 23cm/9in round cake tin. Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on High, stirring after 1 minute. Let cool.
- In a large bowl, lightly beat the eggs, sugar and oil. Gradually beat in the puréed orange, discarding any pips, then stir in the cooled melted chocolate. Sift in the cocoa, flour and baking powder. Mix well and pour into the tin. Bake in the centre of the oven for 55 minutes, or until the cake springs back when lightly pressed in the middle. (Check after 45 minutes and cover with foil if it is browning too much.) Allow to cool for 10 minutes in the tin, then turn out on to a wire rack to cool completely.
- Make the chocolate ganache: put the chocolate into a heatproof bowl. Bring the cream to the boil and pour over the chocolate. Leave for 2 minutes, then stir until smooth. Set aside until firm enough to spread over the cake – up to 1½ hours.
- Transfer the cake to a serving plate. Using a palette knife, swirl the ganache over the top. Decorate with strips of candied orange peel.
* For the chocolate ganache, i added equal ratio of chocolate vs cream (1 :1).