Super Soft and Light Chocolate Cupcake

Good cake isn't cheap. Cheap cake isn't good. ~Anonymous

The cake stays true to its name... it's indeed super soft and light. Moist but not too moist that the cake will stick to your teeth. This is one of my favorite cake recipe, I liked it even without an icing. It's just that my kiddos want to have icing on their cuppies so I made chocolate ganache. I found the recipe in food network but I tweaked the recipe a bit.

The secret for a soft and light cake is using a "cake flour". For those who are not familiar with different types of flour, I'll give you a basic info about this. The common types are cake flour (CF), all-purpose flour (APF), and bread flour (BF). As the name implies, cake flour is used for cakes, it is made from soft wheat flour and has low protein content (gluten), this makes the cakes and other pastries delicate and soft. On the other hand, bread flour is commonly used for breads. It is made from hard wheat flour, it has high protein content (gluten) which is ideal for making yeast bread. All-purpose flour is made from a blend of soft and hard wheat flour. It contains medium protein content (gluten) which makes it to be the most widely used flour. You can make bread or cake by using APF.

I usually used cake flour for my cakes but sometimes I'm out of hand of CF so I used APF. Did you know that you can make your own cake flour by using your normal APF? Found this simple trick on melskitchencafe.com. This is how she makes homemade cake flour. Lightly measure 1 cup of flour, level it. Take out 2Tbsp of cake flour. Measure 2Tbsp cornstarch and add it to the flour. Sift it 2 times. 

Photo credit to Melskitchencafe

Another secret is "creaming" the butter. Creaming means mixing the butter until creamy. Take note, we do not add the sugar to the butter at once. First you have to beat the butter, which is slightly cold but softened (not gooey nor solid cold), for about 1-2 minutes and then slowly add the sugar. This way we incorporate air into the butter thus making cake softer and fluffier. 

The recipe also calls for an ice cold water, this is not so popular ingredient in cake recipes but it makes wonders. I've read an article that cold water develops the gluten slower. Maybe it is also one of the reason why the cake is soft. 

Overall, we really really love the cupcakes. It is not too sweet and has the right amount of chocolaty-ness. The texture is light, crumbly, airy, and soft but please take note that the texture may change if you put the cupcake inside the refrigerator. It won't get hard though but it won't have the same texture when freshly baked. I suggest you leave it in room temp for a while before eating it. 

INGREDIENTS:
150 grams cake flour, sifted
30 grams unsweetened cocoa powder (high quality)
1 tsp baking soda
1 stick slightly cold but soft salted butter, cubed
170 grams washed sugar (you can also used white granulated sugar)
1 L egg
1 tsp vanilla
2/3 cup ice cold water

PROCEDURE:
1. Pre-heat oven to 175C. Line cupcake liners onto cupcake pans. In a bowl, beat the butter until creamy for about 1 to 2 minutes.

2. Slowly add the sugar. Mix it well until fluffy and light in color, about 2 minutes.

3. Add the egg and vanilla. Mix well.

4. In another bowl, sift the flour, cocoa and baking soda. Mix.

5. Add 1/3 of the flour mixture over the butter, mix it. Then add half of the ice cold water, mix again. Repeat the process until all the flour and water are mixed into the batter. Make sure to scrape the sides of the bowl when mixing.

6. Pour the mixture into the cupcake liners. Fill it 2/3 or 3/4 full. Bake for 15 minutes and then lower the heat to 150C. Bake for another 5 minutes. Total baking time is 20 minutes. You may test the doneness of the cake by inserting a toothpick into the center of the cupcake. If it comes out clean, it's done.

7. Cool the cupcakes and frost it with your favorite icing. I used chocolate ganache. The ratio of my ganache is 2 parts chocolate, 1 part whipping cream.

Yield: 16 cupcakes

QUICK NOTES:
1. The cupcakes will last for a week. Put it inside the ref.
2. If you'll be using unsalted butter, add 1/2 tsp salt into the flour mixture.
3. Best to eat with coffee or cold milk.
4. Another great frosting for the cupcake is sweetened whipped cream.


Print this recipe!

INGREDIENTS:
150 grams cake flour, sifted
30 grams unsweetened cocoa powder (high quality)
1 tsp baking soda
1 stick slightly cold but soft salted butter, cubed
170 grams washed sugar (you can also used white granulated sugar)
1 L egg
1 tsp vanilla
2/3 cup ice cold water

PROCEDURE:
1. Pre-heat oven to 175C. Line cupcake liners onto cupcake pans. In a bowl, beat the butter until creamy for about 1 to 2 minutes.
2. Slowly add the sugar. Mix it well until fluffy and light in color, about 2 minutes.
3. Add the egg and vanilla. Mix well.
4. In another bowl, sift the flour, cocoa and baking soda. Mix.
5. Add 1/3 of the flour mixture over the butter, mix it. Then add half of the ice cold water, mix again. Repeat the process until all the flour and water are mixed into the batter. Make sure to scrape the sides of the bowl when mixing.
6. Pour the mixture into the cupcake liners. Fill it 2/3 or 3/4 full. Bake for 15 minutes and then lower the heat to 150C. Bake for another 5 minutes. Total baking time is 20 minutes. You may test the doneness of the cake by inserting a toothpick into the center of the cupcake. If it comes out clean, it's done.
7. Cool the cupcakes and frost it with your favorite icing. I used chocolate ganache. The ratio of my chocolate ganache is 2 parts chocolate, 1 part whipping cream.


Happy baking,

Rhea

Mango Float or Frozen Mango Float

"For it was not into my ear you whispered, but into my heart. It was not my lips you kissed, but my soul." ~Judy Garland

Frozen Mango Float, it tastes like an ice cream cake. Hmmm yum!

When my hubby and I were still in college, I always find time to make mango float for him. I'm so happy and moved whenever he said that this was the best dessert he ever tasted. I loved it when he said that! I remember it was the time when I started pushing myself to learn how to cook and it was also the time that I discovered my passion for cooking. I felt happy whenever I put smile on somebody's face through my creations especially if it's my family. So on valentine's day, surprise your loved ones with this very easy to make dessert, no need for an oven or exact measurements. Just put some love and it's perfect! I know they will love it and they will give you the biggest smile, kiss, hug ever! Good luck and advance happy hearts day!

INGREDIENTS:
1 to 2 packs of 200 grams graham crackers
3 cups ripe mangoes, cubed
1 to 1 1/2 cups whipping cream or 2 packs of 250 ml all-purpose cream, chilled *
1/2 cup to 1 cup condensed milk (300 ml condensed milk)
1/2 cup chocolate syrup

EQUIPMENT:
beater / electric mixer (optional)
chilled and clean bowl
blender
8x8 glass / plastic pan or container

*I used whipping cream. 

IMPORTANT UPDATE: I've just learned that a thick filling is possible even if you're using the all-purpose cream. Check the notes below.

PROCEDURE:
1. Place 1 cup of cubed mangoes in a blender. Blend it until it has smooth texture. Put in a bowl and set aside.

2. Using a clean and cold bowl, put the whipping cream and beat it until medium peaks form. Fold in the condensed milk and mango puree. Start with 1/2 cup of condensed milk, taste-test for sweetness, add more until you achieve your desired sweetness. 
Note: If you're using all-purpose cream,refrigerate the cream and condensed milk for at least 2 hours. Once chilled, beat the cream and condensed milk for at least 5 minutes or until thick and stiff. Slowly and carefully fold the mango puree into the cream mixture.

3. Add the remaining cubed mangoes. Fold it carefully.

4. Arrange graham crackers at the bottom of the container. Pour half of the cream mixture if you're making 2 layers, or 1/3 if you're making 3 layers. Lay another layer of graham crackers, and repeat the process. Drizzle chocolate syrup on top. Chill or freeze it in the refrigerator for at least 3 hours before serving.

QUICK NOTES:
1. You can use canned peaches, pineapple tidbits or fruit cocktail instead of mangoes. Drain it well.
2. Add chopped roasted cashew nuts or pili nuts to make it extra special.
3. You may also put cream cheese on the cream mixture. Use half cup whipping cream and 1 cup cream cheese. Or 1 cup all-purpose cream and 1 cup cream cheese.
4. If you'll be using all-purpose cream, make sure to use electric mixer to achieve the desired thickness and fluffiness. If you don't have electric mixer, please prepare your strong mixing arm! :D 
5. Do not over beat the cream. Stop once the consistency is thick and double in size.
6. You can chill it in the refrigerator. But I suggest to put it in the freezer, it's so good, promise! It's like you're eating an ice cream cake. Hmmm super yummy. Try it!


Happy day always,

Rhea

Whole Wheat Banana Walnut Loaf with Streusel Topping

Filipinos don't wallow in what is miserable and ugly. They recycle the bad into things of beauty. 
~Imelda Marcos

Happy 2014! This is my first post for 2014 and I'm happy to be back in the circulation. I'm so busy with other stuff that's why I just got back into blogging only now. For this year, I have lots of hopes, dreams, and goals. So I promised myself to stay positive all the time. You know, even though bad situation strikes, I have to stay calm and remind myself that something wonderful is about to happen. Just wait.... wait again... be patient.... and have faith. Having said that, let's start the year with positivity! And speaking of positivity, let's turn a bad situation into a good opportunity and let's make your ordinary day into a special memory, like the story of my banana walnut loaf.

I have this overripe bananas in the table sitting for weeks. They have dark brown spots on its skin. I want to throw it but didn't want to waste those yellow minion-like things. That's why I decided to make banana loaf... remember... turning a bad thing into a good one huh! I have some walnuts and chocolates so I throw some of it on the batter. The result is so amazing, not too sweet (which I love), moist, and it tastes and smells like Christmas! Even though holiday is over, it feels like Christmas again because of this yummy goodness.

INGREDIENTS:

Banana Loaf:

1/2 cup unsalted butter

1/2 cup packed light brown sugar

1 1/2 cup fine whole wheat flour

1/2 cup all purpose flour

3/4 tsp baking soda

1/2 tsp salt

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

1 tsp vanilla extract

1 3/4 cup mashed ripe banana

1/4 cup honey

2 large eggs

1/2 cups walnuts, chopped

1 bar chocolate, chopped (I used Meiji milk chocolate, 55 grams)

NOTE: You may add more chocolate if you like, whatever brand you prefer

Streusel:

1/2 cup all purpose flour

1/2 cup brown sugar

1/4 cup cold butter, chopped
1/2 bar chocolate, chopped (Meiji milk chocolate)

PROCEDURE:

1. Preheat oven to 350 F or 175 C. Lightly grease a 10x4 loaf pan.

2. Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. 
3. Add the banana, honey and eggs, beating until smooth. 
4. Add the whole wheat flour, all purpose flour, walnuts, and chocolate, stirring until smooth. Remember, DO NOT OVERBEAT or OVERMIX your batter. It will make the cake gummy.
5. Put the batter into the prepared pan and let it rest at room temperature, uncovered for 10 minutes.
6. Meanwhile, make the streusel by combining all the ingredients. Cut the butter into the flour and sugar by using 2 knives or simply use pastry blender. You may also gently break it using your hands but do not over mix it, it should still be crumbly.
7. Sprinkle the streusel evenly on top of the batter.
8. Bake it for 45 to 50 or until toothpick inserted on the center comes out clean.
9. Let it cool before turning the loaf out of the pan. Once you remove it from the pan, cover it with plastic wrap to seal in the moisture.
10. Slice using a serrated knife. Serve. Share and enjoy!

QUICK NOTES:
1. Cover the left over banana loaf with plastic wrap or aluminum foil. You may put it in the fridge or in a bread bin.
2. You may also add dried fruits like raisins, cranberries, or prunes to make it extra special.
3. The bread will stay fresh for 3-4 days.
4. Serve it with hot tea or coffee.

Happy day always,

Rhea

Nilupak

"A recipe has no soul. You, as the cook, must bring soul to the recipe." ~Thomas Keller

It only takes four ingredients to make this wonderful dessert or snack. Nilupak can be made of cassava (kamoteng kahoy) or plantains (saging na saba) or sweet potato (kamote). All of them taste great but our all-time-favorite is cassava. 

Now, I'll be sharing with you my secret for creating the best nilupak using just your hand and fist... Yes, you're very own fist! Must do some punching techniques here. LOL! If you're not comfortable doing this, you may skip this step but make sure that you mix thoroughly the ingredients. But I suggest to try it, the milk from the grated coconut will slowly release once you punch the mixture and it will blend through the ingredients very well, resulting to moister nilupak.

So here it is, my version of cassava nilupak.

INGREDIENTS:
1 1/2 kg fresh cassava, boiled and grated*
2 1/2 cup coconut (niyog na mura), grated
3/4 stick butter or margarine, salted and melted
1 1/2 white sugar

*Use fine cheese grater for the boiled cassava

PROCEDURE:

1. Mix the grated cassava, grated coconut, melted butter and sugar in a large bowl.
2. Using your hand (use disposable gloves), mix thoroughly the ingredients.

3. CAREFULLY punch the mixture. Since I'm not using mortar and pestle, I use the strength of my fist to blend the ingredients very well.
4.Arrange it on a plate or banana leaf.

5. Spread a little butter or margarine on top. Serve. Share and enjoy!

Nilupak in pandan casing

QUICK NOTES:
1. Put condensed milk instead of sugar for creamier texture. Start with 1/2 cup condensed milk, add more to your desired sweetness.
2. Store in the refrigerator. Consume within the day or up to the next day.
3. You can use boiled and mashed saba bananas or kamote to make another version of yummy nilupak.


 Happy day always,

Rhea 

Black Forest Cake

I bake. I make a great German chocolate cake. Anyone who knows me will tell you I'm a great baker, the best... When I bake something, I swear to god, it's gone before it hits the plate. ~Kimore Lee Simmons

Did you know that Black Forest is a german cake? Its name is Schwarzwälder Kirschtorte. Traditionally, it is composed of chocolate cake, Kirsch, whipped cream, short crust biscuit at the bottom, and tart cherries. Kirsch is a clear fruity brandy made from cherries. Since Kirsch is not commonly found here in the Philippines, I used cherry brandy and rum. But you can also use other liquor like coffee liquor, or the regular brandy.  If you like the cake to be non-alcoholic, use cherry syrup instead.

Try making black forest. This is easy to make, swear! You only need time and patience to make it! Surely, your family will be impressed! Viel Glück!

INGREDIENTS and PROCEDURE:
Chocolate Cake: (I used Hershey's Perfectly Chocolate Cake)
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's Cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

1. Heat oven to 350°F or 175°C. Grease and flour three 8-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 

Cherry-Ganache Filling:
1 cup cream
2 cups dark chocolate, chopped
1 bottle/can maraschino cherries , chopped(reserved some for garnish, 8-10 pcs)
1/8 cup cherry brandy
1/8 cup dark rum
syrup from maraschino bottle/can (used for brushing the cake layers)

1. Put the cream in a small sauce pan. Bring cream to a boil over medium heat.
2. Remove from heat. Stir in the chopped chocolate and vanilla until the chocolate is completely melted.
3. Add the brandy, rum and the chopped cherries.
4. Put in a bowl and chill it in the refrigerator.
5. Whip it before using.

Whipped Cream Frosting:
1 1/2 cup whipping or heavy cream, chilled
1/2 cup powdered sugar
2 tsp vanilla extract

Equipment for the Frosting:
chilled stainless bowl
electric mixer, chilled beaters

1. Put the chilled heavy or whipping cream in a stainless bowl.
2. Beat for a couple of seconds (low speed) then add gradually the powdered sugar and vanilla (increase the speed) until stiff peaks. 

ASSEMBLE CAKE:
Decoration:
reserved cherries, about 8-10 pcs
dark or semi-sweet chocolate, shaved 

1. In a serving plate, layer one cake and brush it with the reserved cherry syrup.
2. Spread a third of the cherry-ganache filling and top it with whipped cream frosting.
3. Lay another cake and repeat the procedure above.
4. Once all the cakes are stacked, spread the whipped cream over the top and sides of the cake.
5. Put shaved chocolates on the side.
6. Put the remaining whipped cream in a pastry bag with closed-star tip and pipe rosettes on top of the cake. Add chocolate shavings in the middle.

QUICK NOTES:
1. If cherry brandy is not available, you may use rum, brandy, or coffee liquor.
2. You may also use your favorite chocolate cake recipe for this one.
3. Do not over whip the cream. Your cream will separate and turn into butter when over whipped.
4. It is important that your cream, beaters, and bowl are chilled when whipping. The cream whip best when chilled.
5. Since the cake requires your "precious time", you may bake the chocolate cake a day before you assemble it. Wrap it with cling plastic to keep the cake's moisture then refrigerate it.


Happy day always,

Rhea

Bibingkang Kamoteng Kahoy (Cassava Bibingka)

I am not a glutton - I am an explorer of food. ~Erma Bombeck

I'm not really sure if cassava cake is the same with cassava bibingka. They look and taste the same but not "exactly" the same. You get me? Sorry, I'm also confused! LOL! I tasted them both but for me, cassava bibingka is lighter than cassava cake... from the texture to the taste. Cassava bibingka is like suman balinghoy (plus coco milk in it) with custard. Cassava cake is like pudding with custard. Hmmm, maybe I should ask my mom tomorrow if they are really the same.

Here is my version of bibingkang kamoteng kahoy. I like it because it is not too sweet. You may add more sugar to bibingka if you prefer sweeter.

For the bibingka:
2 cups cassava, finely grated (fresh or frozen)
1 3/4 cup coconut milk (second extraction)
2 Tbsp salted butter, softened or melted*
2 eggs, lightly beaten
2/3 cup sugar (I used brown sugar)

*If you are using unsalted butter, add 1/2 tsp salt

NOTE: Use 9x9 pan for this recipe. Since I don't have 9x9, I used 9x14 pan instead. The result is thinner bibingka.

For the custard:
1 1/4 cup coconut cream (first extraction)
2 tablespoon flour
1 1/4 can condensed milk
2 egg yolks, lightly beaten
1/8 cup grated cheese

PROCEDURE:
For the bibingka:
1. Preheat the oven to 175 C or 350 F. Grease your baking pan, or you may also line it with banana leaves if you like. Set aside.
2. Combine all ingredients in a large bowl. Mix well until all ingredients are combined.

3. Pour the batter in a greased pan and bake it for 25-30 minutes. 

While the bibingka is baking, make the topping.

For the custard:
1. Put the coconut cream, flour, condensed milk in a sauce pan. Cook over medium heat, stirring until thick.

2. Lower the heat, then slowly add the egg yolks. Mix well. Lastly add the cheese. Cook for a couple of seconds then turn off the heat.

Assemble:
1. When the bibingka is done, remove it from the oven. Pour the custard on top of the bibingka. Use spatula to spread it evenly.

2. Put it back in the oven and set the oven to broil. Cook  until the custard is slightly brown in color.

3. Let the bibingka cool for a couple of hours before slicing. It is soft and sticky while hot.

4. Serve. Share and enjoy.

QUICK NOTES:
1. Put the bibingka in the refrigerator to make it chewy.
2. I personally like to eat it the next day. It seems all the flavors merry together. Try it!
3. Keep it refrigerated since it contains coconut cream.
4. You may add more cheese for the toppings. 
5. Store up to 3 days (refrigerated).

Happy day always,

Rhea

Pichi Pichi (Steamed Cassava with grated coconut/cheese)

... it was so rich and exotic I was seduced into taking one bite and then another as I tried to chase the flavors back to their source. ~Ruth Reichl

Are you craving for some Filipino comfort food? Why don't you try making pichi pichi (1). You can topped it with grated cheese or roll it over grated coconut. If you want something that is fresh, go with the coconut. But if you want to cut down the sweetness of the pichi pichi, go with cheese. It's your choice, but whatever your choice is... both are amazingly good!  

(1) Pichi pichi is a chewy-gelatinous famous Filipino dessert made of grated fresh cassava (or cassava flour), sugar, and water. It is usually steamed but can also be baked. Traditionally, pandan or screwpine leaves are used to flavor the pichi pichi but you may also try using vanilla if pandan is not available.  

INGREDIENTS:

2 cups grated cassava (finely grate to have smoother texture)

1 1/4 cup white sugar

1 3/4 cups pandan water OR 1 3/4 cups water + 1/2 tsp pandan extract

1 tsp lye water or lihiya

grated coconut (niyog na mura) OR grated cheese

IMPORTANT NOTE: If the grated cassava releases lots of liquid, just remove the liquid OR reduce the amount of water by 1/4 cup.

PROCEDURE:

1. Mix all the ingredients except for the grated coconut and cheese.

2. Pour the mixture into cup moulders or small muffin/cupcake moulder  (I used small puto moulders). Steam for 45 minutes to 1 hour.

4. Let the pichi pichi cool in the molders. Scoop out with a teaspoon and put in a plate or container. Roll each piece over grated coconut or topped it with grated cheese.

QUICK NOTES:

1. If fresh cassava is not available, you may replaced it with cassava flour. The amount of water is the same as the amount of flour.

2. Finely grate the cassava. Remove the rind.

3. If lye water is not available, you may still make pichi pichi but the texture will not be the same. Lye water makes the pichi pichi chewy (makunat).

4. If pandan is not available, use vanilla extract, about 1 tsp to 2 tsp.
5. If you don't have individual muffin moulds, you may also use your regular muffin/cupcake pan/tray. Bake it in baine-marie or hot water bath (175 C).

6. Don't roll the pichi pichi in grated coconut if you'll not yet consume it.
7. Put it inside the refrigerator to make it more chewy. Store it up to 3 days (without coconut).

Happy day always,

Rhea

Buko Pandan (Young coconut with Pandan Jelly)

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story

Buko Pandan is a Filipino classic. This contains buko (young coconut) shreds and pandan gulaman and mixed with sweetened cream. Some used bottled pandan extract or pandan flavored jelly but for me, nothing beats homemade fresh pandan extract. Yes, it's time consuming, but I'll guarantee you, it's really... really... worth it! So fresh, fragrant, and green!

INGREDIENTS:
2-3 pieces buko or young coconut, shredded
1 cup all purpose cream
1 small can condensed milk
pandan jelly/gulaman*, cubed


*Pandan Jelly/Gulaman:
2 cups pandan water (click this link for the step by step procedure of pandan water)
2 cups coconut water or plain water (or combination)
1/2 cup white sugar
1 sachet Mr. Gulaman, unflavored/white or green, dissolved in 1 cup water (gulaman-water mixture)

PROCEDURE:

Pandan Jelly/Gulaman:

1. Put the pandan water, coconut water and/or plain water in a pot. Add sugar. Let it boil. Add the "gulaman-water" mixture in the pot. Stir until the gulaman dissolved completely. Turn off the heat. Put in a container. Let it cool and cut into cubes.

Buko Pandan:
1. Mix together the shredded buko, pandan jelly/gulaman, cream, and condensed milk.
2. Chill for a couple of hours.
3. Serve. Share and enjoy!

QUICK NOTES:
1. If you're using other jelly brand, check the package instructions and adjust the amount of water/coconut water you'll be using for your jelly/gulaman.
2. If fresh pandan/screwpine is not available, just use bottled pandan flavoring/extract, about 5 drops.
2. You may add tapioca pearls or sago, nata de coco, and/or kaong to your salad.
3. If you want to make buko salad, just add fruit cocktail. Add more cream and condensed milk.
4. You may also freeze this but keep in mind that the jelly or gulaman may change its texture. Personally, I like it frozen. 


Serving: 4-5 person
 
Happy day always,

Rhea