Chocolate Mousse Cake (Mousse without Egg)

Pin It Now!

This chocolate mousse cake is similar with early post. For this version I would say is easier as no egg is added. But the only problem is the cake can’t stay at room temperature for too long as the mousse filling and topping are easy to melt. Nevertheless the cake is great! Is great for special occasion :)

Rich Chocolate Cake 浓浓巧克力蛋糕

Pin It Now!

Who can resist rich chocolate cake? After reading this post from Pink Lady immediately I baked and tried. Love the rich chocolate ganache between the layers. I found that the cocoa sponge cake is a bit dry. If happen to bake will use the sponge cake as in Chocolate Mousse Cake 

Steamed Moist Chocolate Cake/超湿润蒸巧克力蛋糕

Pin It Now!

I hardly make steamed cake due to lack of confident getting nice cake with steaming method. Until I read this steamed moist chocolate cake from Victoria Bakes. I knew that is not my 1^st time reading this recipe as this steamed chocolate cake has been popular among fellow bloggers. Not sure why I have the urge to try this time and I’m glad I did. This indeed a very moist steamed chocolate cake :)

Flourless Chocolate Cake

Pin It Now!

This recipe remind me of my previous bakes, Chocolate Almond Torte . This time I want to bake by using Belgium chocolate that I used in making Chocolate Mousse Cake.

I omit the almond meal as I prefer smooth texture. The sweetness of the whole cake is just right after reduced half the amount sugar recommended.

Cream Cheese Brownies

Pin It Now!

Cream Cheese Brownies is fudge brownies with layer of cream cheese within. This brownies is selected as Bake-Along #58 theme. Zoe’s cream cheese brownies version gave me idea how to bake with some little leftover cream cheese in my fridge.

Chocolate Mousse Cake 巧克力慕斯蛋糕

Pin It Now!

I have made this chocolate mousse cake for my boy’s birthday. This layer cake is packed with chocolate deliciousness and is a great dessert for a true chocolate lover. The layers of creamy chocolate mousse just melts as you eat. Perfect showstopper for a special occasion.

Chocolate Cupcake - Valentine Surprise

Pin It Now!

After a week of holiday at my in-law house, I’m happy to be back and busy in my kitchen. I have baked these chocolate cupcakes with an old recipe, Cocoa Condensed Milk Pound Cake. This time I bake into individual cupcake with a ‘Heart’ within. If you are looking something to bake for Valentine this is good to go.

Double Chocolate Muffins (Mixing Method)

Pin It Now!

I have been busy with orders of pineapple rolls for the upcoming Chinese New Year. And I am craving for some chocolate bakes. The 1^st thing come in mind is muffins. I found this when I looking for easy to prepare chocolate muffin recipe. When I mentioned easy prepare means mixing dry into wet ingredients. The extra step for these muffins is melting the chocolate which I don’t mind.

Alternative Log Cake

Pin It Now!

Last year I made Christmas Log Cake. This year I want to make something different for Very Good Recipes challenge. As we know log cake is made with sponge cake, frosted, rolled to form a cylinder, and frosted again on the outside. Mine is frosted on the outside but without sponge cake inside. Can you guess what could it be ?

Oat Flour Brownies

Pin It Now!

What can be fun to serve oats to kids in brownies? Occasionally I will bake brownies and this is one of the healthier choices. The only flour used is oat flour. You might wonder where to buy oat flour? Oat flour is actually grinded old fashioned rolled oats (not quick). Just process rolled oats with your trusted blender till fine and here you have the oat flour :) Despite healthy, these brownies is tasty too. The texture is moist and light. You won't know if I'm not telling you the brownies is made with oat flour :D

Totally Chocolate Chocolate Chip Cookies (Nigella Lawson)

Pin It Now!

If you looking for some comfort food this Totally Chocolate Chip Cookies are good to go! This recipe of Nigella has tons of chocolate goodness inside the cookies, with added melted chocolate, cocoa powder and lots of chocolate chips. The texture is soft and crumbly. They are great to go with milk.

Cocoa Sponge Cake with Whipped Chocolate Ganache

Pin It Now!

This is a cocoa chiffon cake recipe which I baked in round pan and decorated with chocolate ganache. Sometimes I have to find a way to clear stuff in the fridge and this time is whipping cream. Despite clearing whipping cream I have fun in making decorated cake too ^^ My kids are very happy to see and enjoy eating the chocolate cake.

Eggless Moist Banana Brownies

Pin It Now!

I saw this eggless brownies recipe at Love2cook. She strongly recommends these fudge eggless brownies. I am really curious about the taste of the brownies. The portion of the banana used in this brownies is more than chocolate and butter which make this brownies more healthy ^^ This definitely give me ‘Green’ light to try out :D

Like she mentioned this brownies is very chocolatey, moist and full of banana flavour. We enjoying it without knowing is eggless brownies. If you allergy to egg and love fudge brownies, do try this! You are going to love it.

I substitute some of the flour with whole wheat flour. Since I'm using semi-sweet chocolate I reduce the amount sugar as well. I change the step sequence by adding cocoa powder inside hot melted chocolate, butter mixture instead together with dry ingredients. This will enhance the cocoa flavour and save the trouble of sifting cocoa powder too.

Adapted with slightly change from Love2cook Malaysia

Eggless Moist Banana Brownies

Ingredients :
(A)
100g cooking chocolate ( I used 50g each semi-sweet chocolate and dark chocolate)
75g butter
2 tablespoons cocoa powder

(B)
45g brown sugar (reduced from 65g)
200g ripe bananas ~ mashed with a fork
¼ teaspoon salt
1 teaspoon vanilla essence

(C) Sift together
50g all-purpose flour*

25g wholewheat flour *

*original used all 75g all-purpose flour

¼ teaspoon baking soda (original used ½ teaspoon)
¾ teaspoon baking powder (original used ½ teaspoon)

(D) Optional (not using any)
Chocolate chips
Walnuts ~ coarsely chopped

Methods:
1. Using double-boiler method, melt chocolate and butter together. Once the chocolate mixture has melt, add in cocoa powder. Whisk till well combine. Remove from heat and leave aside to cool.

2. Add in ingredients (B) into chocolate butter mixture. Again whisk to combine.

3. Fold in sifted ingredients (C). Then pour into 7” lined round pan. Sprinkle some chocolate chips and walnuts (if using).

4. Bake in pre-heated oven at 160C for 20-25 minutes or until done. Cool completely, unmould and decorate with icing sugar (optional).

Brownies Cupcakes

Pin It Now!

I seldom bake cake with high content of chocolate and butter especially brownies. Brownies tend to have high quantity of butter, chocolate and sugar. Therefore I consider more than once before I bake this brownies cupcakes :D Since it has been quite sometimes not having brownies I decide to bake it for myself and especially my kids!

I'm glad I try! These brownies are airy, light and definitely moist in texture! The step of beating eggs and sugar till pale and light does the magic! A tablespoon of honey (replace for golden syrup) does lift up overall taste of these brownies. I had reduced the sugar quantity tremendously as I used semi-sweet chocolate. The sweetness level is right for our liking. 

Initially I plan to make the cream cheese icing. But all my cupcakes 'bloom' and leave no more room for topping. Looking at those brownies I know they going to taste delicious just plain. Therefore I skip the cream cheese topping. Little sprinkle of icing sugar on top does the trick!

Serves 8 cupcakes 

Adapted with modification from Curtis Stone 

Brownies Cupcakes
Ingredients:
~Cupcakes

(A)
170g (6 ounces) semi-sweet, chopped
85g (6 tablespoons) unsalted butter
1 tablespoon honey (replace for Golden Syrup or light corn syrup)
Pinch of salt

(B)
50g sugar (reduce from ¾ cup)
2 large eggs

(C)

½ cup all- purpose flour
1 teaspoon baking powder

*sift together and set aside
2/3 cup coarsely chopped walnuts (omit)

If you prefer topping, here is the recipe
~Frosting
125g (4 ounces) cream cheese, room temperature
1/3 cup Lyle’s Golden Syrup or light corn syrup
125g (4 ounces) good-quality dark chocolate (60% cacao), chopped
8 small fresh strawberries

Methods:
~Cupcakes

1. Position the rack in the center of the oven and preheat the oven to 350°F. Line 8 standard cupcake moulds with cupcake liners.

2. Stir the chocolate and butter in a small heavy saucepan over low heat until the chocolate and butter melt and the mixture is smooth (I used double boiler method).

3. Stir in the honey (or syrup) and salt. Remove from the heat and set aside.

4. Using an electric mixer, beat the sugar and eggs in a large bowl for 2 minutes or until the mixture is thick and light. Stir in the chocolate mixture.

5. Add the flour and baking powder and stir just until blended, then stir in the walnuts (if using).

6. Divide the batter equally among the prepared cupcake moulds filling the paper liners completely.

7. Bake for about 25 minutes, or until the cupcakes puff and crack on top and a skewer inserted into the center of the cupcakes comes out with fudgy crumbs attached.

8. Remove the cupcakes from the oven and cool completely on a cooling rack.

~Frosting
1. Place the chocolate in another bowl and place the bowl over a small pot of boiling water. Stir constantly until the chocolate melts. Leave aside to cool.

2. Using an electric mixer, beat the cream cheese in a large bowl until light and smooth. Beat in the syrup. Add in melted chocolate and stir to combine.

3. Put the frosting inside piping bag. Pipe onto the cupcakes and decorate with the strawberries.

I'm linking this post to:

~Cook Like A Star, where this month's featured chef is Curtis Stone, an event organized by Zoe from Bake For Happy Kids together with co-hosts, Baby Sumo from Eat Your Heart Out and Grace from Life Can Be Simple.

~Made with Love Mondays hosted by Javelin Warrior's Cookin w/Luv

Chocolate Chip Cookie Brownie Bars

Pin It Now!

Confuse with the recipe title? Is this cookie or brownie? This is a marriage between cookie and brownie. Brownies bar top with cookie dough. Sounds great right?

I like combo flavour of chocolate and orange. With NuNaturals Chocolate and Orange NuStevia Liquid around (refer to early post on NuNaturals Giveaway) I have the advantage to use them. I replaced sugar with NuNaturals PreSweet Tagatose which gave me lower calories kind of dessert :) 

Adapted from Bake By Rachel with slightly modification

Chocolate Chip Cookie Brownie Bars
Ingredients:

~Cookie dough

(A)

75g unsalted butter, softened

45g NuNaturals PreSweet Tagatose

(B)

1 egg

1 teaspoon vanilla extract

(C)

100g all-purpose flour

¾ teaspoon baking powder

½ teaspoon salt
*Sieve together and set aside

50g oatmeal flour (grind instant oatmeal till fine)

¼ cup semi-sweet chocolate chips

~Brownie batter

(A)

50g unsalted butter

85g semi-sweet chocolate

(B)

30g NuNaturals PreSweet Tagatose

1 egg

½ teaspoon salt

½ teaspoon vanilla extract

About 3 drops Chocolate NuStevia Liquid

About 3 drops Orange NuStevia Liquid

(C)

2 tablespoons cocoa powder

5 tablespoons all-purpose flour

Methods:

~Cookie dough

1. With an electric mixer, cream butter and NuNaturals PreSweet Tagatose till light. Add in egg and vanilla extract and cream till well combine.

2. Add in sifted flour mixture and oatmeal flour. Fold till well combine.

3. Finally, add chocolate chips and mix until dispersed throughout. Set aside.

~Brownie batter

1. Melt butter and chocolate in a double boiler, set over a saucepan with simmering water. Stir gently until completely melted and smooth.

2. Remove from heat, whisk in NuNaturals PreSweet Tagatose, followed by egg, salt, vanilla extract, Orange and Chocolate NuStevia Liquid.

3. Whisk in cocoa powder till well combine.

4. Lastly fold in flour and whisk gently till combine.

~Assemble

1. Pour brownie batter into lined 8' square pan. Spread out evenly with spatula. Scatter cookie dough throughout the brownie.

*I gather about a tablespoon of dough, flatten and place on top of brownie.

2. Bake in preheated oven at 180C for about 18 minutes or till cookies dough turn brown.

3. Cool in pan completely before slicing. Store it in an airtight container.

You have the chance to win (1) one bottle of each of the Lemon / Orange / Peppermint /Chocolate Flavored Stevia Liquids from NuNaturals! Refer NuNaturals Giveaway on how to win yourself their new products. Four(4) winners will be selected! The Giveway is open till 28th February 2013, Thursday by 12 midnight, Malaysian Time. 

I'm submitting this post for this month :

~ Recipe Box#35 hosted by Bizzy Bakes

~See Ya In The Gumbo hosted by Ms. enPlace

~ Roxana's Home Baking, February 2013 Chocolate Party 

Chocolate Snowflake Cake Pops

Pin It Now!

I make these cake pops in order to 'rescue' my not so nice to 'see' and 'eat' cupcakes. Initially I plan to bake chocolate cupcake and top with chocolate ganache. So I can clear some of the whipping cream which I used in making Christmas Log Cake. But ...looking at them ... With those mushroom 'head' I have to change my plan. LOL! I can't pour ganache on them!
 

Why not nice to 'eat'? Well the baking soda that recipe called is a bit too much. I can taste it in my cake. Next time should reduce a bit. Therefore I decide to crumb it and make into cake pops.
 

I'm glad I make these cake pops. Aren't they cute and pretty? I really enjoy the process. Thanks to my hubby of taking care my little princess :) Actually you can use any chocolate cake that you have or even the store bought one. Today I'm using Martha Stewart chocolate cake recipe.

Inside look of the cake pop

Some are packed given as present to friends!

Adapted from Martha Stewart chocolate buttermilk cupcake

~Chocolate cake
Ingredients:
(A)
¾ cup all-purpose flour, (spooned and leveled)
1 teaspoon baking powder
½ teaspoon baking soda
(Next time will reduce to ¼ teaspoon as I can taste it in the cake)
¼ teaspoon salt
* Sieve and set aside
90g sugar

6 tablespoons unsweetened cocoa powder
Few tablespoons of hot water

 
(B)
3 tablespoons unsalted butter, melted
6 tablespoons buttermilk
* Replace with milk with added ½ teaspoon vinegar(after mixing set aside for 10 minutes).
1 large egg
1 large egg white
 
Methods:
1. In a large mixing bowl, add in sifted flour mixture and sugar; set aside.

2. Combine cocoa and 3 tablespoons (I used about 4 ½) hot water until a thick paste forms (this process intensifies the chocolate flavour).

3. Add butter, buttermilk, egg and egg white; whisk until combined.

4. Whisk in flour mixture until smooth.

5. Pour batter into 8' round lined pan. Bake in preheated oven at 180C for 20 minutes or until a toothpick inserted in the center of cake comes out clean.

6. Transfer cake on wire rack to cool completely.
 
 
After the cake cool completely let see how to transfer it into cute cake pop ^^ Since I want to clear whipping cream from my fridge I choose cake pop with whipping cream as combine agent.

I can't get the cake pop sticks from bakery shop therefore I used bamboo sticks instead. Just trim off the pointy side to get shorter length.
 

~Cake pops
Adapted and modified from Lauren of Fredellicious
Ingredients:
Chocolate cake from above recipe
* You can used store bought chocolate cake as well

* I make 20 cake pops with 6 cupcakes as shown)
1/2 cup +/- whipping cream
 
Melted chocolate for coating

Some candy sprinkles to decorate
Styrofoam to hold cake pops
Cake pop sticks (I used bamboo sticks; trim away the pointy side to get shorter sticks)
 

Methods:
1. Tear the cake into pieces and put into big bowl. Then rub with both hands till all cake pieces become fine crumbs.
 
2. Start adding the cream.  Add in 1/4 cup first. Mix together. Add the rest of cream little at a time so you don’t add too much.
* Start mixing with a spoon, then with hands. It is much easier to get it all mixed up.
* The crumb should not wet or too dry. One it can easily form into ball and hold its shape, it is ready.

3. Now start rolls the balls. Use a tablespoon to measure. Or any other tools that can help you get an even size of balls.
 
 4. Place the balls on a pan which can be fit into your fridge. Let the balls set (about 1 hour) before coat with chocolate.
*I shape the balls one day ahead. Keep inside container with lid on in fridge.
 
5. Just before coating melt the chocolate (with double boiler method). Dip the stick into the melted chocolate, then into the ball.  This will help the ball stay on the stick. Keep in fridge again to set (about 1/2 hour).
 
6. Dunk the ball into the bowl of melted chocolate and coat the ball completely. Rotate cake pop over the bowl, letting the excess drip off. Then place the stick into your foam and let it harden completely.
*use shallow bowl/ cup to ease the coating process.
*remove the balls few (3-4 sticks) at a time from fridge while working on coating. Chilled balls won’t fall easily while dunking in melted chocolate. It helps chocolate set fast too.
*if you want to add sprinkles, do it before chocolate set.

~Cake pop with snowflake design
I use egg-free royal icing (which I used in decorate my gingerbread cookies) for the snowflake. Refer here for recipe. After the coated cake pop set, pipe the icing on surface to create snowflake. Leave aside to set.

I'm submitting this post to

~ Aspiring Bakers #26 – Creative Christmas Motif Bakes! hosted by Alan of Travellingfoodies 

~December AlphaBakes challenge with letter 'S' hosted by The More than Occasional Baker and Caroline Makes

~Tea Time Treats Blogging Challenge 'Chocolate' hosted by Karen from Lavender and Lovage and Kate from What Kate Baked.

~Cook like a Star, Martha Stewart, organised by Zoe from Bake for Happy Kids, Baby Sumo from Eat your heart out and Riceball from Riceball Eats

Christmas Log cake

Pin It Now!

I can't believe I make log cake! I actually pretty excited looking at my 1^st log cake. I used to think making log cake is hard as its look. Not until I read a log cake recipe in Carol blog.

 

Basically log cake is 'upgrade' version of Swiss roll :D With some extra effort the ordinary Swiss roll become outstanding festive looks cake. As we know the price of log cake selling outside is not cheap. If you used to bake Swiss roll and want to bake something for coming Christmas do consider this.

Adapted with slightly modification from Carol Christmas Log Cake
~ Log cake

Ingredient:
(A)
4 yolks
20g castor sugar
30g vegetable oil
30g milk

55g cake flour
15g cocoa powder

15g almond flour

(B)
4 whites
½ teaspoon vinegar (or lemon juice)
45g castor sugar

Method:
1. Whisk yolks and castor sugar till well combine. Add in vegetable oil and milk. Mix well.

2. Whisk in the sifted cake flour and cocoa powder. Follow by almond flour. Whisk till well combine.

3. In other bowl beat the whites till foamy. Add in 1/2 the castor sugar and vinegar. Continue beat till glossy. Add in the rest of castor sugar. Beat till stiff form.

4. Spoon 1/3 of the stiff whites into yolks batter. Fold to combine. Pour the yolk mixture into the remaining whites bowl. Fold till well combine.

5. Pour the batter into lined and greased swiss roll pan (I'm using 30cm x 36cm). Smooth the surface with scraper. Give the pan some tap to remove big bubbles.

6. Bake in preheated oven at 180C for 15 minutes. Increase the temperature to 200C and bake further 3-4 minutes.
* I'm using steam bake method. Bake by placing a pan with hot water at the bottom of oven.

7. Once cooked, transfer the cake by lifting the baking paper (edges) to wire rack. Leave to cool (about 5 minutes).

 

8. Invert the cake and gently remove the baking paper. With a knife cut 2 lines (at the beginning of rolling point) but the cake is still attached to each other. Spread the filling (refer recipe below) evenly on the surface. Leave 1-2cm remain unspread.

9. Hold the cake with both hands and roll gently. When the swiss roll is rolled up, make sure the ending portion facing downward. Keep the roll in the refrigerator at least 2-3 hours before use.

 

~ chocolate whipped cream filling
Ingredients:
200g dairy whipping cream
60g semi-sweet chocolate (reduced from 100g)
 

Methods:
1. With hand mixer (low speed) beat the whipping cream till thick, at the stage where can be used for spreading (careful not to over beat!). Keep inside fridge while working on chocolate.

2. Cut chocolate into small size and put inside heat proof bowl. Melt the chocolate by placing the bowl in low simmer water. It is ready when chocolate start melting.

3. Remove from heat and stir till all chocolate melted and smooth. While melted chocolate is warm, mix into chilled whipped cream. Whisk fast till all combine.
*Chocolate must be warm or it will harden and can't mix into whipped cream.
 

~Chocolate ganache
Ingredients:
200g dairy whipping cream
100g semi-sweet chocolate
1 tablespoon honey

Methods:
1. Cut chocolate into a mixing bowl. Bring half of cream to boil. Pour into diced chocolate bowl. Add in honey. Stir quickly till chocolate melted and smooth.

2. Add in the other half remaining cream. Mix till well combine. Keep at room temperature till ganache become thick to use.

 ~ Assemble

1. Remove the chilled swiss roll from fridge. Cut a slice of cake from both sides (diagonally not straight; about 2cm thick).

2. Place the cut slices of cake on the cake to form log (use chocolate ganache to stick; make sure the cut side is clean from ganache). Refer here for pictures shown.

3. Carefully apply chocolate ganache to the cake. Use fork to form the pattern. Decorate the cake as you wish. The cake can be kept well in fridge for 4-5 days.

I'm submitting this post to

~ Aspiring Bakers #26 – Creative Christmas Motif Bakes! hosted by Alan of Travellingfoodies 

~Recipe Box #28 hosted by Bizzy Bakes

 

~Made with Love Mondays hosted by Javelin Warrior's Cookin w/ Luv

 

Wishing all a very Happy Holidays and

Merry Christmas !

 

Brownies with Applesauce

Pin It Now!

Every time I visit bakery shop I can't resist of looking at brownies. Most of the time I have the urge to buy it. But after looking at the price I decide not to buy :P Feel not worthy of spending that much for a piece of brownies :D
 

I know it is not complicated to bake brownies. Again something holding me back... After looking at the amount of butter, sugar and chocolate used in the recipes... Aiyo… very fattening hor... :D Until recently I saw very nice, moist and super yummy double chocolate brownies (Martha Stewart recipe) at Zoe, Bake for Happy Kids. This time I really can't wait any longer. I shall bake some to satisfy my craving :D When I about decide to bake I discover another version of brownies at Martha Stewart blog. I really jump up of joy as this is slightly 'healthy' version!

 

In order to achieve soft and moist cake, we used to bake with banana. In western country they used applesauce instead. The version that I found is using applesauce. Since it is not hard to prepare I decided to bake this applesauce brownies. I don't have wholewheat flour therefore I added some wheat germ into plain flour. I used the 'not so good' to eat apples for the applesauce with added sugar and cinnamon powder for more flavor.

 

I'm glad I try this recipe. It is really great!!! It is not rich buttery and heavy like ordinary brownies due to the used of applesauce. However It is still a flavorful and rich chocolatey brownies. The applesauce that used produces moist and soft cake. It added nutritious value to these brownies too! I really enjoy it especially with a cup of hot bitter coffee. My kids too enjoy these moist applesauce brownies :)

 

Adapted and slightly modified from Martha Stewart Whole-Wheat Brownies
Ingredients:
~Brownies
(A)
1 cup all-purpose flour, (spooned and leveled)
1/3 cup unsweetened cocoa powder
1 ¼ teaspoons baking powder
1 teaspoon coarse salt
¼ teaspoon baking soda

2 tablespoons wheat germ
½ cup packed dark brown sugar
*I replace light brown with dark brown sugar. Although has been reduce 50% it still a bit sweet for my liking. Since I'm using sweeten homemade applesauce. Next time should use 1/3 cup instead.
*It depends on the type of chocolate used too. Do adjust the amount of sugar accordingly.

(B)
1 egg
1 ¼ cups homemade applesauce (refer below)

 

(C)
90g unsalted butter, melted, plus more for pan
225g semisweet chocolate, coarsely chopped
*Keep about 2-3 tablespoons for topping

~Applesauce
5 medium red apples (peeled, cored and cut into small pieces)
¼ cup light brown sugar
½ teaspoon cinnamon powder
½ cup water

Methods:
~Applesauce
1. Put everything into sauce pan and cook till boiled. Lowest the heat and cook 10-15 minutes till apples turn soft to mash (test with fork).

2. Leave to cool slightly and mash with potatoes masher or fork into paste.

3. Measure 1 ¼ cups to be used in this recipe (mine has extra ¼ cup).


~Brownies
1. Preheat oven to 180C. Butter an 8-inch square baking dish; line with parchment, leaving a 2-inch overhang on all sides.

2. In a medium bowl, sift in flours, cocoa, baking powder, salt, and baking soda. Add in wheat germ and sugar. Whisk to combine.

3. In a large bowl, stir together egg and applesauce.

4. Place butter and chocolate in a heatproof bowl set over (not in) a pot of simmering water; stir until melted. Stir chocolate mixture into applesauce mixture.

5. Add in flour mixture and whisk to combine. Pour into pan and top with coarsely chopped chocolate.

6. Bake until a toothpick inserted in center comes out with moist crumbs attached. Mine done in 20 minutes.

7. Let cool in pan on a wire rack. Use parchment to lift cake from pan and cut into your desire serving size.

I'm submitting this post for this month

~Made with Love Mondays hosted by Javelin Warrior's Cookin w/ Luv


~Tea Time Treats Blogging Challenge 'Chocolate' hosted by Karen from Lavender and Lovage and Kate from What Kate Baked.

~Cook like a Star, Martha Stewart, organised by Zoe from Bake for Happy Kids, Baby Sumo from Eat your heart out and Riceball from Riceball Eats