It was all started when my Indonesian Facebook friend who lives in France posted a picture of her Chocolate Cake with Custard.
I wanted to try it out so I asked her for the recipe. She immediately sent the recipe through Facebook. I had chocolate cake before and I also had custard before but not together. I thought this would taste delicious and need to try these together.
I wanted a very moist chocolate cake for this recipe. So I searched through Google and found this incredibly moist chocolate cake from Foodess. It looks very easy and I was tempted to try it out. And for the custard; a 'rose' custard came into my mind. Why not! Let's try it with rose water. Rose and chocolate; sounds divine and decadent.
Let's see the delicious 'Moist Chocolate Cake with Rose Custard'.
And she was right! This cake is unbelievably moist. I never had cake this moist before. And the combination of strong chocolate and sweet rose is melting slowly in your mouth with the soft sweet aroma of rose tickling your nose. I love this cake very much especially with rose custard! My husband Steven rejected anything chocolate lately because of his diet regimen but he could not resist this cake. He had 2 pieces already just this afternoon.
Recipe can be found on Foodess blog. But I am going to write it down for you below.
Moist Chocolate Cake
~ 1-3/4 cups all purpose flour
~ 2 cups granulated white sugar
~ 3/4 cup unsweetened cocoa powder
~ 1-1/2 tsp baking soda
~ 3/4 tespoon salt
~ 2 large eggs
~ 1 cup buttermilk (or put white tbsp white vinegar and let it thick for about 5 minutes)
~ 1/2 cup butter, melted
~ 1 tbsp vanilla extract
~ 1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
1. Preheat oven to 350 deg. Grease and flour two 9-inch baking pans (or line with parchment paper circles) and set a side. Note: I used only half recipe and used only one 7" round baking pan.
2. In a large bowl and using electric mixer; mix together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
3. Pour batter evenly between teh two pans and bake on middle rack of oven for about 35 minutes, until toothpick inserted in center comes out clean with just a few moist crumbs attached.
4. Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool complete before handling or frosting.
Rose Custard
~2 cups of milk
~ 2 tbsp cornstarch
~ 1/3 cup sugar
~2 eggs, lightly beaten
~1 teaspoon vanilla substitute for 3 tbsp rose water
~a pinch of salt
1. Have eggs ready in a bowl, and set aside where it will be within reach.
2. Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stove top. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan.
3. Remove milk mixture from heat, preferably to a burner that's turned off.
4. Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly. Add salt.
5. Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine mesh sieve into a different bowl now.)
6. Remove pan from heat and let it cool for about 10 to 15 minutes then drop in 3 tbsp of rose water; stir.
~~~oo00oo~~~
Happy Baking!
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