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Stephylicious

Magic in the kitchen

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Chocolate indulgence cake recipe
Posted on June 16, 2013
When I think of chocolate indulgence, it reminds me of my ex-cell leader in Leeds.

Back in Leeds in 2009, it was my cell leader’s birthday. Trying to be a useful cell assistant leader
in making my cell leader happy on his joyous day, I asked him what cake does he love the most
and he replied ‘chocolate indulgence’.

I was like ‘chocolate indulgence?’ I vaguely remember seeing this cake in secret recipe cake shop
in Malaysia but never tasted it before. So how was I going to recreate a cake which I have never
tasted before?

Back then, I did not have Y3K recipe book. I got my recipe online and according to him, the cake
I recreated was pretty close. He had to be the cake ‘moderator’ as I have no idea how a chocolate
indulgence taste like where as he has had many servings of it while in Malaysia. I was determined
to get a better recipe and thanks to Y3K recipe book, I think the chocolate indulgence is almost
similar to the chocolate indulgence you can get at secret recipe cake shop.

This cake recipe looks simple, not requiring a variety of ingredients, but can be quite challenging
in creating the perfect sponge. I have had 5 attempts at it so far in my life, and only 3 have been
successful. Difficult to make, but definitely worth the effort if it turns out successful.

The only ingredient which you will struggle to find is the chocolate emulco which I import mine
from Malaysia. Otherwise, you can try to substitute that with cocoa powder and paste but the
results will be quite different. Chocolate emulco brings out a more chocolatey taste to the cake
which I love.

The pics below are my successful attempts in 2009 and 2012.


Chocolate indulgence Y3K my secret recipe series:
Ingredients:
Sponge cake:

5 eggs (grade A)

170g caster sugar

1 1/2 tbsp chocolate emulco

sieve together 50g plain flour, 50g cornflour, 50g SRF, 20g cocoa powder

25ml corn oil

syrup:
2 tbsp instant coffee powder (mixed with 15 tbsp milk)

Mousse:
750ml Whipping cream

165g dark chocolate (melted)


165g white chocolate (melted)

Chocolate topping:

150ml whipping cream

350g dark choc (chopped)

1 tsp butter (melted)

Decoration:
150g rich whipping cream (whipped)

some snow powder

9 inch loose base tin

9 inch round tin

Method:
Line and grease 9 inch cake tin.

Preheat oven 180 celcius.

In a mixer, whisk eggs and sugar at high speed until thick and creamy.

Add in emulco.

Using a metal spatula, fold in sieved ingredients.

Lastly, fold in oil.

Pour into prepared tin and bake for 40 minutes.

Split cake into 4 layers.

Brush with syrup on surface.

Mousse:
Whisk cream until slightly thickened. Take out 250g.

Place into a bowl.


Quickly stir cooled melted dark choc into the cream and white choc into the 500g cream.

Divide white mousse into 2 portions.

Topping: heat cream over simmering water.

Add in chocolate and stir until smooth.

add in butter.

To assemble cake: place a layer of cake in a 9 inch loose base tin. Spread a portion of white choc
mousse, top with a layer of cake, spread with dark choc mousse, top with cake.

Chill overnight.

Spread the whole cake with a thin layer of whipped cream.

Refridgerate cake until set.

Place cake on a wire rack, pour over choc topping and decorate with snow powder.
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This entry was posted in baking, cake and tagged baking by stephylicious. Bookmark the permalink.

38 THOUGHTS ON “CHOCOLATE INDULGENCE CAKE RECIPE”


1. nina on September 25, 2013 at 3:32 pm said:

i did this and it is a hit!   now families and friends are asking me to do this and sell it to

them! this is totally a keeper!   just wondering,about the syrup,i didn’t managed to use the
whole syrup mixture and end up almost still 3/4 cup not used.did u used all of it? im scared to
brush the syrup too much coz afraid the coffee taste will overpower the chocolaty taste of the
cake

Reply ↓

o stephyliciouson September 27, 2013 at 5:05 pm said:


Sorry for the late reply as currently am not in the country! But many many thanks for your
positive feedback and compliments Nina! I am glad you managed to bake it well as it isn’t an
easy cake! hehe. Am excited for you!
Hmm to be honest with you, I didn’t use much of the syrup mixture as I am not quite a coffee
lover and I prefer it to be more chocolaty. It depends on how much coffee taste you want in your
cake but be careful just not to oversoak the cake which is up to your judgement. xD Or you could
just stay with the same amount of syrup you used since your cake was a hit! I supposed you can
reduce the amount of syrup you have to make the next time you attempt it again.

Reply ↓

2. ina on December 5, 2013 at 1:27 pm said:

Hi. I am planning to make this cake during the weekend and i’m just wondering for the topping,
do i whip the whipped cream first or just simmer it without whipping it?

Reply ↓

o stephyliciouson December 5, 2013 at 10:32 pm said:


Hi, simmer it without whipping it. Don’t whip the whipped cream.

Reply ↓
3. Cheng on December 14, 2013 at 12:41 pm said:

can u make a video for this cake?

Reply ↓

o stephyliciouson December 22, 2013 at 3:12 am said:


Hmmm…this would be a bit of a technical challenge for me. Perhaps in the future. Sorry to
disappoint.

Reply ↓

4. mages on December 18, 2013 at 9:06 am said:

hi..greetings to u.. im frm malaysia.. first off all thank u for ur receipe.. at first i wonder how
could mousse cakes can be done without gelatine.. i like chocolate indulgence cake but we could
not take gelatine..

surprisingly i found ur receipe without gelatine.. feel happy and tried.. just follow ur steps…
believe it or not it… it was turn out very well .. awsome..my family really enjoyed the whole
cake.

thank u so much.. tc

Reply ↓

o stephyliciouson December 22, 2013 at 3:11 am said:


Hi thanks for the feedback! I am from malaysia too. I do not really like cakes with gelatine too so
I think this cake works out really well as long as you don’t overwhip the mousse. Thanks again!
It’s great to hear how others are doing with the recipe.

Reply ↓
5. farizna on January 11, 2014 at 2:59 pm said:

what is SRF?

Reply ↓

o stephyliciouson January 14, 2014 at 10:26 pm said:


self raising flour

Reply ↓

 fariznaon January 17, 2014 at 12:21 pm said:


tq..:)..

 Kylieon May 16, 2015 at 10:13 am said:


I don’t hav srf,can I replace it by flour?

 stephyliciouson February 22, 2016 at 9:02 pm said:


Best to use self raising flour if possible. I have not tried with other flour although some may say
plain flour and add a bit of baking powder to it. But I wouldn’t risk it just becuz it is not an easy
bake and the last thing you want to do is to change the recipe and mess things up

6. Majidah Ain on April 12, 2014 at 9:56 am said:

Hi, I’ve tried this recipe for my brother birthday.


He love it! Thanks for sharing.
Do you mind if I share this recipe in my blog?

Reply ↓
o stephyliciouson April 12, 2014 at 7:57 pm said:
Hey thanks for the feedback! Glad your cake turned out well!! You can share it on your blog =)

Reply ↓

7. mai on May 1, 2014 at 11:54 am said:

What the type of whipping cream.dairy or non dairy?

Reply ↓

8. mai on May 1, 2014 at 11:57 am said:

What type of the whipping cream.dairy or non dairy?

Reply ↓

o stephyliciouson August 22, 2014 at 10:44 pm said:


sorry I thought I have replied this and only realised now that I haven’t. I used dairy whipping
cream.

Reply ↓

9. Anonymous on June 15, 2014 at 4:04 am said:

What is chocolate emulco? Is there anything that can replace it?

Reply ↓

o stephyliciouson June 16, 2014 at 7:35 pm said:


chocolate emulco is like chocolate paste. I tried replacing it with cocoa mixed with water into a
paste before but I dont think the outcome is as good as emulco. Best is still if you can find emulco
at your local bakery supplier store

Reply ↓

10. nur on June 20, 2014 at 12:19 pm said:

Hai I really love this cake but every time I have problem with the mousse especially chocolate
mousse.somehow it become thick and the texture is not smooth at all.I tried it before and its good
the colour is lighter and the mousse is so smooth.I dont know what I did wrong.did I beat the

whip cream too long this time??how long should i whip it?I hope u can help me 

Reply ↓

o stephyliciouson June 30, 2014 at 11:16 pm said:


Sorry for the late reply, have been busy on a stretch of on call shifts. Make sure you are using a
good quality whipping cream (not double or single cream) and you should whip it until soft peak
rather than stiff. This is because after you add in the chocolate, the mousse will become thicker
and stiffer so don’t whip the cream until it is too stiff.

Reply ↓

11. Royal on December 21, 2014 at 6:53 am said:

Can you post the step by step video the next time you bake. Please, I would be happy if you do so
because it is very difficult just by knowing the ingredients.

Reply ↓

o stephyliciouson January 29, 2015 at 10:17 pm said:


Ok I will try to when I get the time.

Reply ↓
12. sandha on February 11, 2015 at 6:14 am said:

HI Planning to try this – you have mentioned that you use dairy whipping cream but you have
also stated in your recipe that for deco use RICH WHIPPING CREAM – is this dairy or non
dairy?

Reply ↓

o stephyliciouson February 11, 2015 at 1:04 pm said:


Sorry did not realise that I use the word rich whipping cream. It’s just the same whipping cream
which u use for your mousse basically. I use dairy.

Reply ↓

 sandhaon February 12, 2015 at 1:53 am said:


Thank you dear

13. Nur Isqi on April 22, 2015 at 12:50 am said:

Hi,luckily I found this recipe here. thank you for sharing. I am planning to make this cake for my
birthday party this weekend. Unfortunately, I only have 8″ loose base tin. Can I just use that one
or I still have to get 9″ loose base tin? One more thing, I would like to clarify the preparation
steps for the syrup. Add 2tbs of instant coffee powder in cup, then add 15tbs of milk powder.
Pour hot water into the cup. Is it the correct way of doing that? Thank you

Reply ↓

o stephyliciouson February 22, 2016 at 9:12 pm said:


U can use 8 inch if you want to but timing etc may vary so I would suggest sticking to 9 inch to
avoid disappointments. I used milk which has been warmed up so that it can dissolve the powder,
not milk powder. But if you don’t have milk, you can turn the milk powder into milk by adding
hot water and just take 15 tbsp out of it
Reply ↓

14. Nabiil on July 16, 2015 at 5:24 am said:

I will do it for this coming Eid. I ate it when i was in malaysia. I wanted to bake this a long time.
Thank you so much for sharing the recipe.

Reply ↓

o stephyliciouson February 22, 2016 at 9:01 pm said:


Thanks! Glad your bake was successful!!!

Reply ↓

15. claraleone on September 4, 2015 at 12:27 pm said:

Great recipe, just baked it to cheer myself up after a miserable couple of weeks (sciatica pain in
pregnancy is awful and boring!) two pieces cheered me right up. Linked the recipe to my blog
hope thats ok.

Reply ↓

o stephyliciouson February 22, 2016 at 9:00 pm said:


Thanks! Sorry for the really delayed reply as I had been really busy too and this blog is almost
good as abandoned which is a shame as I have so many other recipes to share but not got the time

at present! Glad the recipe worked for it! Not an easy bake so congrats for the success bake! 

Reply ↓
16. Pingback: Down In The Dumps Cake | clarasrecipes2015
17. Sharmila on January 3, 2016 at 2:41 am said:

I’m a Malaysian too..I’m having trouble finding a gd quality white chocolate. Which want did
you use?

Reply ↓

o stephyliciouson February 22, 2016 at 8:53 pm said:


I used green and black brand. But I live in the uk. I think it is hard to find good quality white
chocolate in Malaysia

Reply ↓

18. Safiyah on February 22, 2016 at 8:39 pm said:

Hi. I just want to say thank you. I tried using the cake recipe as the base for my banana chocolate
mouse sponge cake and it turned out amazing! It was easy rather than having to whip the white
eggs separately.

Reply ↓

o stephyliciouson February 22, 2016 at 8:52 pm said:


Glad your cake turned out well! Thanks for the compliments!

Reply ↓

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