Zebra Butter Cake

My mom love to eat butter cake. And knowing that her daughter can bake, she has been requesting me to bake her a butter cake for a very long time. This is definitely the longest overdue request from her. I am so relieved that I've finally baked her a butter cake. (I am sorry that it took me so long, mom!)

Usually, my mom will not have any comment for food. Whether it is nice or super yummylicious, when she has been asked how's the food, she will just says, "It's ok."

So, when she told me that she likes the texture of the cake ~ soft and moist, I was flabbergasted. It was the first time I get a feedback from her.

This recipe is adapted from my previous Chocolate Butter Marble Cake recipe with some minor adjustment to fit an 8" cake tin and added some coffee powder for additional flavor. Hope you'll enjoy my recipe!

ZEBRA BUTTER CAKE
(Recipe adapted from Yummy~licious: CHOCOLATE BUTTER MARBLE CAKE WITH CHOCOLATE CHIPS)

Prep Time : 40 mins
Cook Time : 40 mins
Total Time : 1 hour 20 mins
Makes       : 8 - 16 slices

Ingredients:
227g salted butter
4 large eggs
200g plain flour (sifted)
170g caster sugar (120g + 50g)
60ml milk
1 tsp baking powder
1 tsp vanilla extract
2 Tbsp cocoa powder
1 tsp coffee powder
3 Tbsp hot water
Pinch of salt

Directions:
You will need a round 8" cake tin, greased side and bottom.

1. Preheat oven to 170°C.

2. In a small bowl, combine cocoa powder and coffee powder. Dilute with hot water to form a thick mixture. Set aside until needed.

3. Separate the egg yolks from whites. Place the egg whites in a mixing bowl and leave aside.

4. In another mixing bowl, cream butter and 120g sugar until creamy and pale in color. Add in the egg yolks one at a time and whisk well to combine.

5. Add in vanilla extract, baking powder, pinch of salt and half the flour. Beat until fully incorporated.

6. Pour in milk and the rest of the flour, and continue to beat until fully incorporated. Leave aside.

7. Now work on the egg whites. Beat the egg whites until foamy. Gradually, add in sugar and beat till stiff peak.

8. Fold in the egg whites into the batter in 3 batches, fold to combined well.

9. Divide the batter into 2 bowls. Leave one bowl as it is, while the other one, pour the earlier prepared cocoa mixture into it. Fold to fully incorporated.

10. Into the center of your greased cake tin, drop a big scoop of each batter, alternatively until both batter used up.

11. Lift the cake tin approx. 10cm from the counter top and drop it on the counter top to remove large air bubbles. Repeat 2 - 3 times.

12. Bake for 35 - 40 minutes or until the skewer comes out clean.

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Steamed Moist Chocolate Cake For Our Prince Charming's 1st Birthday

Since we already had an early birthday bash for our prince charming the weekend before his birthday, we thought of just buying him a cupcake on his exact birthday which was on a weekday. But his sister insisted to have a BIRTHDAY CAKE. She said, "Birthday must have birthday cake!" Hence the impromptu decision to make this steamed chocolate birthday cake with chocolate ganache on the birthday morning itself.

Steamed Moist Chocolate Cake with Chocolate Ganache

"Tadaa!! A Yummylicious Choco Cake with Colourful Sprinkles"

You can enjoy this cake either cold or at room temperature. When eaten right from the fridge, this cake tasted like mudcake - really dense, moist and chocolatey.

When it is eaten at room temperature, it is soft, moist and chocolatey. We love it either way! My hubby, he doesn't like to eat chocolate cake but he is giving two thumbs up for this cake. Definitely a keeper!

Well, I must thank my daughter for her persistence. Finally, I've tried this steamed cake recipe which I've been saving for so long. It was a perfect occasion to make this yummylicious steamed chocolate cake!

My 3 years old daughter referred her brother as "My Baby" or "My Baby Boy". She's always protecting her baby brother whenever I scolded him. She would stand in between us and say, "Don't scold my baby!", and then gives her baby brother a kiss on his head. It always melts my heart to see my daughter protecting her baby brother like that, but then, who's spoiling the baby now, huh?

This photo was taken when my son was only a few days old and the Sister has already shown her amazing sisterly love towards her newborn baby brother. The bonding between them comes naturally and grow stronger with each day passes by. When either one of them cry or laugh, the other will follow. Sometimes, they will laugh like two hyenas for no particular reason. Their movements are literally contagious, within themselves.

I couldn't believe how fast time flies! He was born just on the borderline at 37 weeks. If a day earlier, he would be known as a preemie. He was such a tiny little baby. But look at him now! A year later and he has grown so much! No matter what he is doing (except crying), it's always a joy watching him.

In this photo, the Sister is feeding the birthday cake to her baby brother. His sister would feed him with whatever food she was eating (with my permission of course), and it is one of the way she shows her love towards her baby brother. Love both of them to the moon and back!

[08 Apr 2017] Making this steamed moist choco cake for my daughter's 4th birthday as requested by herself. Added some crushed peanuts all around, it was a perfect combination with the chocolatey cake!

For an even more chocolatey cake, I've added extra chocolate ganache in between the two layers. YUm..yum...

STEAMED MOIST CHOCOLATE CAKE WITH CHOCOLATE GANACHE
(Recipe adapted from The Domestic Goddess Wannabe)

Prep Time  : 25 mins
Cook Time : 35 mins
Total Time : 1 hour
Makes       : 8 - 10 slices

Ingredients:
180g butter
200g caster sugar
200ml full cream evaporated milk
2 eggs, lightly beaten with fork
100g plain flour
50g cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla extract
1/8 tsp salt

For the ganache
100ml milk
350g semi-sweet chocolate, broken into small pieces

Directions:
You will need an 8" round cake tin, greased and lined with baking sheet/ grease-proof paper.

1. In a thick-bottomed saucepan, add butter, sugar and evaporated milk. Using low heat, stir until sugar melted. Let it cool slightly.

2. Add the lightly beaten egg and vanilla extract into the cool buttery mixture and stir to combine.

3. In a mixing bowl, sift in all the dry ingredients. Add the buttery mixture into the dry ingredients and stir well to combine.

4. Pour batter into the prepared lined cake tin. Lift the cake tin approx. 10cm from counter top and drop it on the counter top to remove large air bubbles. Repeat 2 - 3 times.

5. Steam for 35 - 55 minutes, or until skewer comes out clean. Let the cake cool completely before removing it from the cake tin.

For the ganache
6. In a thick-bottomed saucepan, heat the milk until about to come to a boil. You will notice small bubbles forming at the edges. Off the heat.

7. Add in the chocolate picess and stir until you get a smooth chocolate ganache. Pour the ganache onto the cake in a circular motion to coat the cake evenly.

8. Serve cold or room temperature.

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Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

Notes for my Julie & Miguel...
Both of you are our treasures, our gems! Remember to love one another and forgive each others. Do not keep things in your heart, talk to each others and solve the problem together!

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Moistest Eggless Chocolate Mug Cake

Mug cake simply means cake cooked in a mug. When I first heard of it, 8 years ago, mug cakes were not so popular then. A blogger friend of mine, Yoko from My Pooch Life was very generous to shared her mug cake recipe with me in which I've surprised my ex-boyfriend (now hubby). I can still remember his "shocked" expression. It was priceless! Read about it HERE, in A Great Pleasure.

After so many years, I've decided to make mug cake again. But this time, I've omitted the egg and make a few amendments to the previous recipe. Through a few trials and errors, I've finally came to this perfect recipe for the moistest eggless chocolate mug cake.

This recipe is really super easy and I let my almost 3 years old daughter make this all by herself, except for the last round of whisking which required a more thorough mixed. I am so proud of her!

The mug cake is really moist and chocolatey. The side part of the mug cake has a denser texture, almost like a mudcake. I can't believe this rich, moist & dense cake was made in a microwave and done within 3 minutes. Gonna keep this recipe in my family cooking book!

MOISTEST EGGLESS CHOCOLATE MUG CAKE

Prep Time  : 2 mins
Cook Time : 1 min
Total Time : 3 mins
Makes       : 1 mug

Ingredients:
4 tbsp all­ purpose flour
2 tbsp unsweetened cocoa powder
1/4 tsp baking powder
2 1/2 tbsp castor sugar
A pinch of salt
5 tbsp milk (full cream)
2 tbsp vegetable oil
A big dollop of nutella

Directions:
1. In a small bowl (preferably a measurement cup with a spout for easy pouring), mixed together dry ingredients with a fork.

2. Add in milk and whisk till combined, follow by vegetable oil. It should be a smooth runny batter.

3. Pour batter into a microwaveable mug. Add in a big dollop of nutella in the middle of the batter and just let it sink in.

4. Microwave on high heat for 60-70 sec.

Notes:
● I used a 9oz mug.

● All microwaves are different. You may need longer or shorter time to cook this mug cake. Please do your own adjustment accordingly.

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Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

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Lemon Ice Cream Bars

This recipe is very similar to my "Smooch Me Bar Ice Cream". In that recipe, I've used chocolate ganache with toasted peanuts and a layer of crushed oreo biscuits in between the vanilla ice cream. It was sinfully yummylicious! I wished I could show you the picture but I am still having problem with my old blog, hence I can't link to that recipe. Perhaps I will make again very soon and post the recipe [again] here, in Yummy~licious.

Today, I've make Lemon Ice Cream Bars in conjunction with Bake Along theme "Lemon Bars". It is a very citrusy and refreshing dessert, most suitable for our hot weather now. Hope you all will enjoy this!

LEMON ICE CREAM BARS
(Recipe adapted from Food Network Kitchen)

Prep Time  : 40 mins
Cook Time : 20 mins
Total Time : 1 hour
Makes       : approx. 18 bars

Ingredients:
For the lemon curd:
6 egg yolks
1 cup granulated sugar
1 cup fresh lemon juice
150g unsalted butter, cut into small pieces
1/2 tsp grated lemon zest
Pinch of salt

For the bars:
200g cream crackers (crushed)
4 tablespoons unsalted butter, melted
1/2 teaspoon grated lemon zest
1500ml vanilla ice cream, slightly softened
Some icing sugar, for dusting

Directions:
You will need a 9" square pan/baking dish, Lined with foil, leaving overhang on 2 sides.

Make the lemon curd:
1. In a medium saucepan over medium heat, combine egg yolks, sugar and lemon juice. Cook until mixture has thicken about 8 mins, whisking frequently.

2. With a wooden spoon, stir in the butter, one piece at a time, and cook until mixture is thick enough to coat the back of the spoon, about another 7 mins.

3. Strain the mixture through a fine-mesh strainer, using rubber spatula to press down the curd into a medium bowl. Stir in the lemon zest and salt.

4. In a large bowl, fill halfway with ice and set the bowl of curl on the ice to cool completely, stirring occasionally.

Make the bar:
5. In a medium bowl, combine crushed cream crackers, melted butter and lemon zest. Stir until mixture started coming together. Press the crumbs mixture into the bottom of the prepared pan. Let chill in the freezer for 5 mins.

6. Spread vanilla ice cream onto the crumbs layer. (Try to work fast on this, as weather is very hot these days, the ice-cream tends to melt very fast). Let chill in freezer for another 10-15 mins until the ice cream set again.

7. Pour the lemon curd onto the ice cream layer. Cover with plastic wrap and freeze for 4 hours.

8. Lift out of the pan using the overhanging foil. Cut into desired sizes and dust with icing sugar.

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Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

This post is for Bake-Along event
hosted by Joyce, Lena and Zoe
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Milton of It's Me! Bluedreamer!