Cooking with… Sarah of Sarah’s Loft

Month and months ago, I visited Loewen Gardens Farmers’ Market (not a true farmers’ market, but that’s a post for another time). There I met Sarah, the artist behind the lovely blog, Sarah’s Loft. Her table was stocked with cookies, candies, tarts, brownies, and muffins.

Today, I’m thrilled to welcome Sarah to notabilia. To Sarah…

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Hello everyone! I love baking and am always looking for new recipes to try and to make my own. A lot of people love my chocolate cake. I truly love this recipe because the cake is moist, very rich, and not too sweet. Perfect for chocolate lovers!

I have always kept this recipe a secret, but am sharing it today just with you!

Awesome Chocolate Cake
Serves 12

226g unsalted butter
2 1/2 cups light brown sugar
4 eggs
2 teaspoons pure vanilla extract
3/4 cups of unsweetened cocoa powder
1 tablespoon baking soda
1/2 teaspoon salt
3 cups sifted cake flour
1 1/3 cups sour cream
1 1/2 cups of hot coffee *

*You can also use Milo, Horlicks, or hot chocolate.

1. Preheat the oven to 175°C. Line your pan, then grease and flour (with cocoa powder) 2 or 3 (this depends on how many layers you want your cake to have) 9-inch cake pans.
2. Sift all the dry ingredients together in a bowl.
3. In a separate bowl, cream the butter and sugar together until fluffy. Then mix the eggs in one by one. Add the vanilla extract.
4. Then, add the dry ingredients and the sour cream in parts (1/3 dry ingredients, 1/2 sour cream, 1/3 dry ingredients, etc.) to the egg mixture. Last but not least, slowly pour in the hot coffee. The batter should be thin. Combine well but be sure not to over-mix.
5. Pour your mixture into the prepared tins and bake for 35 to 45 minutes. (Timing depends on individual ovens. The cake is done when a toothpick inserted into the centre comes out clean.) Rotate once halfway through to ensure even baking.

Now to make the chocolate ganache…

Chocolate Ganache
For 2 layers. For 3 layers, make 1 1/2 times this portion.

450g dark chocolate coverture
2 cups cream
1 teaspoon light corn syrup
1/2 cup icing sugar

1. Set aside the 450g dark chocolate in a large bowl.
2. In a saucepan, mix the cream, light corn syrup, and 1/2 cup icing sugar until the mixture is just boiling. Remove from heat. Stir continuously to avoid burning.
3. Pour the mixture onto the coverture and whisk until the chocolate thickens and has a creamy texture. Whisk until all coverture has been incorporated. Let the chocolate ganache cool. If the chocolate is still wet, put it in the refrigerator until it thickens and sets. Do not put it in for too long or it will harden.

To assemble: Once the cakes are completely cooled and ganache set, you are all ready to put your cake together. Level your cakes and spread a good amount of ganache between each layer with a pastry knife. Once the cake has been stacked, frost the top and the sides.

I hope you have a good time making this and an even more enjoyable time eating it!

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I welcome recipes from Singapore and beyond for Cooking with…. Priority is given to original recipes that have not yet appeared online. Please indicate if your recipe has already appeared online or has been submitted elsewhere. Please email all recipes, including high-quality .jpgs, to me with the subject line ‘Recipes.’

(Additional credits: Photograph by Sarah of Sarah’s Loft; geometric watercolor pattern via August Empress.)