Cake Coklat all in one

first time buat cake ulang tahun di tempat yang baru.. rasanya kayak pertama kali buat agak-agak kuwatir gitu deh.. maklum selera barat sama Indonesia kan beda meskipun yang pesen juga teman dari Indonesia.. kue ultah buat anaknya yang umur 2 tahun, mintanya cake coklat.. sebenarnya bisa pakai resep sponge cake ncc di ganti bubuk coklat cuma kok entah kenapa pingin coba yang lain resep cakenya.. akhirnya browsing-browsing pakailah resep ini, belum pernah coba sebelumnya resep all in one, mudah simple tinggal semua di ublek jadi satu di oven.. agak kuwatir gimana rasanya tapi syukurlah review yang pesen suka bilangnya kue nya enak.. akupun takjub dan lega.. secara aku ga ngincipi tuh kue gimana rasanya.. apa kemanisan atau gimana.. dan lagi mau buat buttercream di sini bingung ga ada mentega putih kayak di Indonesia.. jadi pakai butter .. dan lagi mencoba resep dari googling yang hasilnya menurutku masih kasar dan juga kemanisan.. alamaak.. akhirnya ganasche yang harusnya buat filling aku masukkan aja ke buttercream nya.. biar warnanya agak gelap dan ganasche nya juga beda.. dark choco nya aga pait ga kayak di Indonesia yang lumayan ada manisnya dikit.. macam minum air mineral LE minerale aja yak haha.. karena untuk anak-anak kuwatir pahit ya sudahlah akhirnya aku tuang ganache nya ke adonan buttercream.. lumayan ngurangi rasa yang kemanisan tadi.
ok dah cukup berkicaunya yuk ah kita melaju ke resep dan bagian selanjutnya..
Ini resep yang saya coba

Cake coklat all in one
www.bestrecipes.com.au
 BY: TrishJ

• 1 cup self-raising flour sifted
• 3 tbs cocoa powder sifted heaped
• 1 cup caster sugar
• 3 tbs butter large
• 1/3 cup milk
• 2 eggs

Method

• STEP 1 Place all ingredients in a mixer bowl and mix on medium speed for approximately 3-4 minutes.
• STEP 2 Pour mixture into a greased and floured cake tin.
• STEP 3 Bake at 180C for approximately 40-45 minutes.

Notes

I have made this mixture into chocolate patty cakes and it was successful.
I have also doubled the recipe at times and that was successful too.
The cooking time will depend on the tin used, I usually bake this in a square tin and it takes approximately 40 minutes.

sengaja ga saya translete.. malu sama google translate hehe lagian ntar malah keliru bikin malu
kayaknya bisa di jadikan resep andalan karena mudah dan hasilnya fix ga menyusut ga lemes kokoh lumayan..


Simple sirup
Gunanya untuk di siram ke kue supaya moist hasil kue nya ga kering juga ga eneg
karena kuwatir kue nya kemanisan jadi simple syrupnya airnya ku banyakin

gula 100 gram
air 250 gram
lemon separo peras airnya..
campur semua bahan dan  didihkan matikan api angkat


Ganasche
whiping cream 100 gram
dark chocolate 200 gram
caranya : panaskan whiping cream.. kalau ga punya susu cair juga bisa . Panaskan sampai keluar gelembung aja di sekitarnya jangan sampai mendidih nanti pecah.. setelah panas angkat masukan potongan coklat aduk sampai rata .. setelah leleh semua tambahkan butter 1 sdt 



nyoba resep dari https://www.recipetineats.com
biasanya sebelum coba kubaca dulu review orang-orang yang sudah praktekin mereka bilang uwenaak sampai ada yang bilang di sendokin di makan .. giliran aku coba.. aduh mak manis binggo. so next kalau mau coba lagi saya kurangi dah gulanya

Chocolate Buttercream Frosting

The key to ensuring your buttercream comes out fluffy and smooth (rather than dense and gritty) is to beat, beat, beat and to use the right ratio of butter to icing sugar. I like to make my chocolate buttercream with Dutch Processed cocoa powder, but you can use chocolate if you prefer, refer to the notes. Recipe video below.

Servings: 12

Author: Nagi

Ingredients

• 200 g / 3/4 cup unsalted butter, softened (1 1/2 US sticks)
• 2 1/2 cups / 300g soft icing sugar / powdered sugar, sifted
• 1/2 cup / 35g cocoa powder, preferably Dutch Processed, sifted
• 1/4 cup / 65 ml milk (any)
• 1 tsp vanilla extract (optional)

Instructions

1. Place butter in the bowl of a stand mixer with paddle attached. Beat for 3 minutes on speed 7 until it becomes pale.
2. Add half the icing sugar and cocoa powder. Beat for 3 minutes - start slow, increase to speed 7.
3. Add remaining icing sugar and cocoa powder. Beat again for 3 minutes.
4. Add milk and vanilla if using. Beat again for 1 minute on speed 7.
5. Spread onto cakes / cupcakes, or spoon into frosting bag and pipe.

Notes

1. This makes enough to swirl frosting on 12 cupcakes (see photo in post) or frost one 22cm / 9" cake (top, sides and filling) a reasonable amount.
To frost cake more generously, like as depicted in this Chocolate Cake recipe (2 layer 22cm/9" cake), increase the recipe by 50%. Use the recipe scaler (hover /click on servings and slide) and increase until icing sugar becomes 450g.
2. Dutch Processed cocoa powder is a more intense flavour than normal cocoa powder. So you will get a better chocolate flavour.
3. To make this using chocolate instead of cocoa powder, use 75g / 3 oz 70%+ cocoa dark chocolate. Melt and cool, then whisk in at the end.