Stephylicious: Magic in The Kitchen
Stephylicious: Magic in The Kitchen
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.
5 eggs (grade A)
sieve together 50g plain flour, 50g cornflour, 50g SRF, 20g cocoa powder
syrup:
2 tbsp instant coffee powder (mixed with 15 tbsp milk)
Mousse:
750ml Whipping cream
Chocolate topping:
Decoration:
150g rich whipping cream (whipped)
Method:
Line and grease 9 inch cake tin.
In a mixer, whisk eggs and sugar at high speed until thick and creamy.
Add in emulco.
Mousse:
Whisk cream until slightly thickened. Take out 250g.
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.
Place cake on a wire rack, pour over choc topping and decorate with snow powder.
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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
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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?
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3. Cheng on December 14, 2013 at 12:41 pm said:
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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
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5. farizna on January 11, 2014 at 2:59 pm said:
what is SRF?
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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 =)
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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
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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.
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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?
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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
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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.
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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.
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at present! Glad the recipe worked for it! Not an easy bake so congrats for the success bake!
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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?
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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.
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