Eenie Meenie Jar Cake

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Just as its name, it is a cake inside a jar just made smaller. But my version is more like a cake layered with pudding. This is super simple and easy to eat too. No fuss if you want to eat a cake while you’re walking because all you need to do is scoop scoop scoop into your jar. Nom nom.

If you have left over cake or you were planning to make a full cake but then when you take it out of the pan you break it into pieces or whatever, worry not.. You can just assemble them and putting them in a jar.

Making the cake:

The dry ingredients are

20131222-183030.jpgCocoa powder, salt+baking soda+ baking powder, flour and sugar

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20131222-183440.jpgSift them a couple of times

The wet ingredients are

20131222-183709.jpgEggs, vegetable oil, milk, vanilla essence

20131222-183940.jpgPut the wet ingredients to the sifted dry ingredients

20131222-184055.jpgStir until combined then scrape the sides

20131222-184146.jpgPour in boiling water then mix it

I bake my cake in a cupcake form but if you want to bake it in a tin then break them apart after that it’s pretty much the same.

Line your cupcake liners

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Fill in the cupcake liners

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Bake!

Pudding ingredients:

20131230-202110.jpg cornstarch, cocoa powder, sugar, milk, chocolate, vanilla extract.

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put the cornstartch, sugar, and cocoa powder in a pan and stir until combined

20131230-203018.jpg pour in the milk and stir

20131230-204355.jpg heat it on medium high heat while stirring so it won’t curdle

20131230-205451.jpgstir until thickens and add the vanilla essence

20131230-205811.jpg until it’s about this thick
Refrigerate about 3 hours or over night.
For the white chocolate pudding, do the same as the chocolate pudding but eliminating the cocoa powder and substitute the chocolate into white chocolate.

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It’s time to incorporate the cake and pudding

20131230-210245.jpgtake out your cake (cupcake in my case).

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20131230-225950.jpg a layer of cake,

20131230-230129.jpg white chocolate pudding,

20131230-230243.jpg last is the chocolate pudding.

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My eenie meenie jar cake. Of course i’ve made bigger ones but i forgot to take a picture of it. Me and my sister just gobble it up.

Anyway, sorry that some of the picture are in bad quality, it was raining when i made this cake and the lighting on my house is not that good so i lack of good lighting because the sun is not shining.
This is going to be my last post of 2013!! 2014 is coming. I hope it will be a better year and i will be able to post more daily. HAPPY NEW YEAR EVERYBODY.

How to:
The chocolate cake is adapted from bakerella’s just a cake chocolate cake.
Chocolate cake ingredients:
· 1 1/2 cups all purpose flour
· 2/3 cup natural unsweetened cocoa
· 1 1/2 cup sugar
· 1 1/4 teaspoon baking soda
· 1 teaspoon baking powder
· 1/2 teaspoon salt
· 2 eggs
· 1/2 cup vegetable oil
· 2 teaspoons vanilla
· 3/4 cup milk
· 2/3 cup hot water
Steps:
1. Preheat oven to 350 degrees.
2. Grease your pan with butter and cocoa powder, or line your cupcake tin with cupcake liner.
3. Sift dry ingredients together and place in a large mixing bowl.
4. Add eggs, oil, milk and vanilla and beat for a couple of minutes until combined.
5. Scrape down the sides of the bowl and add hot water and mix together.
6. Pour into prepared pans and bake for about 28-30 minutes. Batter will be very liquid.
7. Cool for about 5 minutes in the pan. Transfer to wire racks to cool completely.

Chocolate pudding ingredients:
· 2 tablespoons cornstarch
· 1/4 cup cocoa powder
· 1/4 cup sugar
· 2 cups milk
· 2 ounces bittersweet chocolate
· 1 teaspoon vanilla extract
Steps:
1. Put the cornstarch, cocoa powder and sugar on a sauce pan, stir until incoorporated
2. Pour in the milk and heat it on medium high heat stirring until boiling and thickens.
3. Put in the chocolate and vanilla extract and stir until the chocolate melted.
4. Refrigerate it for at least 3 hours or overnight.
[do the same for the white chocolate pudding; substitute the bittersweet chocolate with white chocolate and eliminating the cocoa powder.]

Jar cake steps:

1. On your preferred jar put your cake layer on the bottom on your jar.
2. Layer with the chocolate pudding.
3. And then add another layer of chocolate pudding.
4. Refrigerate or you could just eat it right away.

Green Tea and White Chocolate Mousse Cake

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I was rummaging my little pantry when I realize I still got lots of left over ingredients from the last time I was baking. I’m afraid that they would go bad soon enough so I decided to make this cake from the ingredients I found on my pantry.

Green tea and white chocolate is, without a doubt a really really good combination.

So let’s get baking!

The ingredients are:

For the cake

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Eggs, green tea, butter, milk, sugar, cake flour

For the mousse

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Gelatin, white chocolate + unsalted butter, cream (whipped), green tea powder, sugar, egg yolks

To make the cake, start by sifting the flour and green tea powder a couple of times

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Beat the eggs and the sugar

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Until it gets fluffy

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It’s so fluffy I’m gonna die!!! (sorry I just had to write this because the only thing in my mind when I hear the word ‘fluffy’ is this line)

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You should be able to see soft ribbons.

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Sift the sifted flour and green tea to the egg batter

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Fold them but DO NOT over beat them!!

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I’ve grease my pan with butter and coat them with flour (because I ran out of non-stick cooking spray). Pour the batter into the baking pan

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Bake it, let it cool, once it’s cooled, trim the edge of cake

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It’s not exactly the best circle but oh well… it’s going to be covered by mousse anyway so it’s not going to be a problem (this is just an excuse for my messiness).

Now that the cake is done, it’s time to make the mousse

Beat the egg yolks and the sugar until pale and creamy.

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Divide the mixture into two.

In one portion, add the green tea paste and whipped cream.

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Blah I know, I know, it doesn’t look that good… yet…..

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Do the same with the other portion but with the white chocolate

Put the cake back into the tin, then pour the white mousse. Let it set in the freezer for about 10-15 minutes then pour the green tea mousse.

Take it out, decorate it by dusting the cake with some green tea powder

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Or maybe some green tea chocolate and whipped cream

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Green tea is one of my favourite flavour. The bitterness mixed with the sweetness and creamyness of white chocolate is just full on nomness.

Green Tea and White Chocolate Mousse Cake

Ingedients:

Green tea cake

  • 50g cake flour
  • 7g green tea powder
  • 20g butter
  • 15ml milk
  • 2 eggs

Green tea and white chocolate mousse

  • 70g white chocolate
  • 20g unsalted butter
  • 10g green tea powder
  • 50ml milk
  • 8g gelatin
  • 20g sugar
  • 150ml cream(whipped)
  • 4 egg yolks

How to:

  1. Sift green tea and flour a couple a times. Set it aside.
  2. Beat the eggs over simmering water while adding sugar slowly over high speed. Once the mixture formed bubbles and warm to the touch, remove from the water and continue to beat it until the mixture became fluffy and it can form ribbons.
  3. Sift in the green tea and the flour once again into the egg mixture, fold (do not overmix).
  4. Heat the milk and the butter just until the butter melts. Temper the egg batter by putting a dollop of the milk and butter then mix well, once done, add the rest of the milk and butter to the egg batter and mix.
  5. Line your tin with parchment paper and spray it with your cooking spray.
  6. Bake for 15-20 minutes on 180C/356F or until toothpic inserted and came out clean. Drop the cake from the height of 20cm to prevent it from shrinking and flattening. Cool the cake.
  7. Once cooled, trim the edges and put it on a springform pan. Set it aside
  8. For the mousse, soak the gelatin in some cold water.
  9. Heat the milk and put in the gelatin, stir until melted. Divide into two portion, on one portion stir in the green tea powder to make the green tea paste
  10. Melt the white chocolate and the unsalted butter.
  11. Beat the yolk and sugar until pale and creamy.
  12. Divide the mixture into two, on one portion stir in the milk then incorporate the white chocolate, then fold in the whipped cream.
  13. Pour the white chocolate mousse into the springform pan with the cake, set it on the freezer for about 10 minutes or until set.
  14. On the other portion, pour green tea paste, stir, then fold in the whipped cream.
  15. Take the white chocolate mousse out, pour in the green tea mousse and put it back to the refrigerator.
  16. Garnish with whipped cream and green tea powder.