Friday 19 December 2014

Rich Chocolate Cake (Highly Recommended) 强力推荐浓郁巧克力蛋糕 (中英食谱教程)

I just returned from my vacation in Australia. It was a wonderful time spend with my family. 

Shortly back from my trip, Tovolo sent me these interesting and functional tools, some are from the 2015 range and are not available in our local market yet. I am so happy and excited with my new kitchen toys! You will see some of it in action in today's tutorial photos. 

What a great Christmas present to receive! 

Christmas is just around the corner and I am in the mood to bake some chocolate cake. Dark chocolate being my favourite food as well as favourite ingredient for baking is the main and important ingredient for this chocolate cake recipe which I tried years ago and still love it today. 

I have used the Malagos 65% Chocolate samples which I received from Amy of CHOCOLATE-CHIP-SISTERS.COM to make this decadent rich chocolate cake. The result is a fragrant, rich and moist chocolate cake which one simply cannot resist! 

Here's my boy eating the snowman part by part starting from the hat. ;)

Source from Internet 来自网络

Malagos Chocolate is 100% all natural, NO gluten, Non-GMO, no preservatives or artificial colouring, no dairy and no nuts. It is of single-origin which gives it that distinct flavour. With the launch of her new online store, Amy is offering all Malagos chocolate products at 10% discount till end of the month. Do visit her online store at if you intend to get some pure and all natural artisan chocolate for baking or eating. 

Other recipes that I have used Malagos Chocolates can be found here: 
Quick and Easy Plain Brownies 简易巧克力布朗尼
Peanut Butter & Chocolate Chip Cookies 花生酱巧克力豆饼干 

Rich Chocolate Cake (Highly Recommended) 


200g unsalted butter, softened
150g brown Sugar
3 eggs (I used 60g ones)
200g good quality Dark Chocolate (I used 20 pieces of Malagos 65% Dark Chocolate, 1 piece is about 10 grams)
220g cake flour
1 tsp baking powder
1/2 tsp baking soda
2 tbsp cocoa powder (I used Margaret River Chocolate Company's)
1 tsp vanilla extract (I used Queen's vanilla bean extract with seeds) 

6 tbsp dark rum *
150ml fresh Milk 

*Half the recipe (Snowman design) without rum is for my kids' consumption. 3 tablespoons of Bacardi Oakheart rum was added to the other half recipe for the Christmas Tree design. 

Actual ingredients used for this recipe. 


200克 牛油,软化
150克 赤糖
3粒 鸡蛋(我用60克的)
200克 上等黑巧克力(我用20片Malago 65%黑巧克力,1片约10克)
220克 低筋面粉
1茶匙 发粉
1/2茶匙 苏打粉
2汤匙 可可粉
1茶匙 纯香草精
6汤匙 黑朗姆酒*
150毫升 鲜牛奶

*食谱一半没放朗姆酒 (雪人小蛋糕)是给小朋友享用的。另一半加了3汤匙的百加得橡木心辛香朗姆酒 (圣诞树小蛋糕)是给大人享用的。

Methods 方法:

1. Preheat oven to 160°C. Grease and line base and side of a 9 inch round cake pan. 

(  I used half the batter for Snowman mould pan and the other half for the Christmas Tree mould pan.) 


The Tovolo Large Pastry Brush is used to grease the pans, It has an easy-grip, contoured handle with silicone bristles which won't retain odours or absorb flavours. 

2. Sift the flour, cocoa powder, baking powder and baking soda together. Set aside.


3. Melt chocolate using double boil method. Stir with a spoon until melted and smooth. Set aside for 10 minutes to cool. 
(I used my Brandt induction hob to melt the chocolate directly using the lowest heat - power 1)

(我用Brandt电磁炉最低的热量直接融化巧克力 - 功率1)

Here's using my favourite Tovolo mini Spoonula to stir and melt the Malagos Chocolate directly over Brandt induction hob. 

4. Use an electric mixer, cream the butter, brown sugar and vanilla extract until light and fluffy. Add eggs, one at a time, beating after each addition. Add in the melted chocolate. Beat until well combined. Fold half the flour mixture into the butter mixture. Add in half the milk, stir gently to combine. Repeat with remaining flour mixture and milk. 


The Tovolo 5.2L stainless steel bowl is used here. Love this deep bowl with an elegant brushed exterior as it prevents mess when mixing and the rolled lip allows for an easy pour. The cute Tovolo Gingerbread cookie spatula is used to fold in the flour and milk. 

* After using half the batter to fill up the snowman mould pan, I added 3 tablespoons of Bacardi Oakheart rum to the remaining half batter for the Christmas Tree mould pan. 

*一半的面糊倒入雪人烤模后, 我在剩余的面糊里加入3汤匙的百加得橡木心辛香朗姆酒 ,倒入圣诞树烤模。 

5. Spoon into prepared pan. Smooth surface. 


I used the Tovolo Cupcake Pen to dispense the batter efficiently into the mould pan and used the Tovolo Scoop and Spread to smooth out the surface.

6. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. (It took 25 mins for my Brandt oven to bake the cakes in the Snowman and Christmas Tree mould pans.)


Cool on wiring rack totally before decorating.

7. Decorate as desire. (My girl and I had fun decorating the Snowman and Christmas tree cakes. )

7. 随意装饰。(亲子乐- 女儿与我一起装饰雪人和圣诞树小蛋糕。)

Perfect tools for working with small amount - Love the small and mighty Tovolo Mini Whisk which whipped up the royal icing. The Tovolo mini Stripes Spatula is great for transferring the royal icing into the small piping bag. 

Decorating stuffs which I brought back from my recent holiday in Australia.
Wishing all my readers a blessed and joyous Christmas! 祝大家圣诞快乐!

Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest FacebookInstagram and Youtube for the latest  updates. 
Thanks for dropping by. See you again! 

I am linking this post to the "Cook & Celebrate: Christmas 2014"event hosted by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

as well as 

The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

Baking Taitai is the official endorsement for Tovolo Singapore, 

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link to the relevant post here. Thank you.”

© Copyright 2014


PurpleThousand said...

Thanks for sharing... will definitely try

Just to check if I use 8 inch pan do I need to reduce shorten baking time?
Thank you

From Yvonne C

Baking Taitai said...

Hi Yvonne C, the timing and temperature will depend on the colour and material of your baking pan as different materials conduct and distribute heat differently. Please adjust accordingly.

Victoria Bakes said...


Fion said...


Karen Luvswesavory said...

Hi Cheryl, welcome back. Impressive decorated snowman and Christmas tree chocolate cakes.
Blessed Christmas to you & family!

DomesticGoddessWannabe said...

Hi Cheryl, these cakes are super cute!!!

Joceline Lor said...

merry x'mas & happy new year 2015!

Zoe said...

Hi Cheryl,

Nice that Tovolo has been a great Santa Claus this year :D I have received some tools from Tovolo Australia too :D

Your Christmas chocolate cakes look wonderful... like Christmas wonderland :D


mui mui said...

Hi Cheryl,
Look like I am loving your Tovolo stuffs
They are all so attractive.
Your chocolate cakes are so cute and I bet they are yum!

Miss B @ Everybody Eats Well in Flanders said...

Hi Cheryl
How I envy you, so many pretty cookie moulds and utensils, and you are such a good baker who is willing to share with everybody! Here's wishing you and family a merry christmas and a happy new year, and keep posting your yummy bakes in the new year !