#2 Crystalbel I made some s’mores cupcakes last week for the end of term get together and Crystalbel wanted more after demolishing her share. She offered to make Hainanese Chicken Rice in exchange for s’mores and who am I to say no. Chicken rice for cake – that’s a good deal.
(makes a 7 inch cake)
Graham Cracker Base
150g – Graham crackers
75g – Butter
~ Crush the crackers and pour the melted butter over it. Combine.
~ Press the crumbs into the base of a 7 inch round pan and refrigerate.
86g – Butter
225g – Caster sugar
1 tspn – Vanilla
2 – Eggs
125g – Self-raising flour
120ml – Boiling water
46g – Cocoa powder
1 tspn – Instant coffee powder
1 tbspn – Bailey’s (Optional)
~ Preheat the oven to 170°C.
~ Cream the butter and sugar till pale and fluffy. Add the vanilla and one egg at a time, mixing well after each addition.
~ In a cup, mix the boiling water, cocoa powder, coffee powder and Bailey’s.
~ Sift a third of the flour and fold it in. Pour in a third of the cocoa mixture and mix well.
~ Alternate between the additions of flour and cocoa mixture.
~ Separate the batter into two pans (one of which has the crumb base). Bake for 25 mins.
Chocolate Kahlua Cremeux
125ml – Whipping cream
125ml – Whole milk
2 – Egg yolks
30g – Caster sugar
3 tspns – Instant coffee powder
3 tbspns – Kahlua
100g – 72% Dark chocolate
~ Whisk the egg yolks in a bowl.
~ Combine the cream, milk, coffee powder and sugar in a saucepan and heat it on medium heat. When it is hot, pour half of it into the egg yolks while whisking constantly.
~ Slowly pour the egg mixture back into the saucepan. Cook over low heat, whisking constantly until it thickens slightly (85°C).
~ Strain the mixture and pour it over the chocolate and Kahlua. Allow the chocolate to melt before stirring to combine completely till smooth.
~ Refrigerate at least 4 hours.
4 – Egg whites
80g – Caster sugar
145g – Brown sugar
1 tspn – Cream of tartar
~ In a large metal bowl, combine the egg whites and sugar. Place it over a saucepan of simmering water (bowl doesn’t touch the water), and whisk the egg whites until it is warm to the touch and the sugar has dissolved.
~ Remove the bowl from the heat. Add cream of tartar and whip the whites till you get stiff peaks.
1. Bake the cake layers and let it cool.
2. Take the chocolate cremeux out from the fridge and whip it till it’s dense enough to pipe onto the first layer of cake (with the biscuit base).
3. Sprinkle some crumbled crackers over the cremeux.
4. Place the second layer of cake on top of the cremeux.
5. Frost the whole cake with the marshmallow frosting.