|I miss her a lot, she'll be having their 3rd child (it's a boy, at last)!|
Her whole family is now living in Calgary, Canada.
|My ever dearest Nanay! The best NANAY for me! She's been there with me through all my ups and downs!|
I'm gonna miss her though if in case she'll be with my sister in Canada!
For this mother's day, I made the Chocolate Tablea Cake from Yummy. I made this with the help of the hubby. The recipe says that I bake it in 2 9-inch pan, to make it a double layer cake but I only have one. What I did was I baked the second batch in a square pan and I had trouble how in the world would I make it two layers ahahaha! I am happy with the turn out of the cake itself but the icing seemed runny for me, just like a ganache. I think it's because of the humidity in my place that when I put it in the fridge it hardened though. But all in all it was a success!
|i can't get it rotated boohoo!|
Here's the recipe for the cake:
Makes 1 (9-inch) double layer cake Prep Time 15 minutes Baking Time 30 to 35 minutes
1/3 cup cocoa powder
3/4 cup tablea chocolate, chopped finely
1 cup boiling water
1/2 cup butter, cubed and softened
1 3/4 cups sugar
1 tablespoon vanila extract
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup milk
For the icing
20 ounces bittersweet chocolate, chopped finely
3 cups heavy cream
2 tablespoons corn syrup
1 Heat oven to 350°F. Grease 2 (9-inch) round baking pans. Line bottoms with wax paper; grease and flour paper.
2 In a bowl, mix cocoa powder and tablea with boiling water; stir until smooth. Set aside to cool.
3 In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy.
4 Add eggs, one at a time, beating well after each addition. Stir in vanilla.
5 Gradually add cocoa mixture, beating well.
6 In another bowl, whisk together flour, baking soda, and salt.
7 Add flour mixture alternately with milk, beating until blended. Pour batter into prepared pans.
8 Bake for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool for about 10 to 15 minutes. Remove from pans and turn out onto wire racks; carefully peel off wax paper. Cool completely.
9 Make the icing: Place chocolate and cream in a medium saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon until thick, for about 30 to 35 minutes. Remove from heat. Stir in corn syrup. Transfer to a large, wide metal bowl. Refrigerate until frosting is cool enough to spread, about 2 hours, checking and stirring every 15 minutes. Use immediately to frost the double layer cake.
Choc-chopping tip: Instead of chopping tablea finely, you can also chop the tablea roughly and whiz in a food processor until it resembles fine crumbs.
This is a must try and easy to make. Thanks Yummy!
Till next time.