Moist Carrot Cake with Chocolate Ganache

Intermediate >1 hour Hari Raya / Puasa Christmas F&N Dairies 140 Years Dessert

Moist Carrot Cake with Chocolate Ganache

Egg Butter Sweetened Condensed Milk Evaporated Milk Western Chocolate F&N Dairies

90 mins

Intermediate

Prep + Cook Time

90 mins

Ingredients

11 ingredients

Servings

For 12 servings

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Versi BM

Ingredients

250ml Butter (melted)

400g Castor sugar

4 nos Egg

3 nos Medium size carrot (peeled and grated)

300g Wheat flour

1 tbsp Baking powder

1/2 cup F&N Evaporated Creamer

1 tsp Vinegar

2 tbsp Butter (chocolate ganache)

5 tbsp F&N Full Cream Sweetened Condensed Milk (chocolate ganache)

150g Cooking chocolate (chocolate ganache)

Preparation

Combine F&N Evaporated Creamer and vinegar together and store in the refrigerator for 20 minutes.
In a separate bowl, beat eggs and castor sugar together then add in melted butter and mix well.
Sift wheat flour and baking powder together twice then mix into the egg mixture bit by bit to prevent lumps until smooth.
Add in F&N Evaporated Creamer mixture in step 1 and mix well then add in grated carrot and mix evenly.
Brush a thin layer of butter in the cake mold and dust with some flour (to prevent the cake from sticking once baked). Then pour the batter into it.
Bake the cake in a preheated oven at 180°C for 40 minutes.
To prepare ganache, you have to use the “double-boiler” method. Boil water in the bottom part of the “double-boiler” then lower down the heat.
Combine cooking chocolate, butter and F&N Sweetened Condensed Full Cream Milk in the top part of the “double-boiler” and slowly stir until chocolate fully melted.
Let it cool for 15 minutes and then pour it over the cake that had prepared earlier.

Bahan-bahan

250ml Mentega (dicairkan)

400g Gula Kastor

4 biji Telur

3 batang Lobak Merah (dikupas kulit dan disagat halus)

300g Tepung gandum

1 sudu besar Servuk penaik

1/2 cawan Krimer Sejat F&N

1 sudu kecil Cuka

2 sudu besar Mentega (coklat ganache)

5 sudu besar Susu Pekat Manis Penuh Krim F&N (coklat ganache)

150g Coklat Masakan (coklat ganache)

Langkah-langkah

Campurkan Krimer Sejat F&N bersama cuka di dalam mangkuk dan simpankan di dalam peti sejuk selama 20 minit.
Di dalam mangkuk berlainan pukulkan telur bersama gula mengunakan pemukul telur, setelah kembang campurkan mentega yang telah dicairkan dan gaul rata.
Ayakkan tepung gandum bersama serbuk penaik sebanyak 2 kali. Masukkan sedikit demi sedikit campuran tepung ke dalam adunan telur tadi, adunkan perlahan-lahan sehingga sebati dan tidak berketul.
Masukkan campuran Krimer Sejat F&N tadi dan kacaukan sehingga rata kemudian masukkan lobak merah yang telah disagat dan gaul sebati.
Tuangkan adunan ke dalam loyang kek yang telah disapukan dengan sedikit mentega dan ditaburkan sedikit tepung gandum (ini untuk mengelakkan dari cake melekat pada loyang).
Masukkan loyang ke dalam ketuhar yang telah dipanaskan pada suhu 180°C dan bakar selama 40 minit.
Untuk menyediakan sos coklat, anda perlu menggunakan kaedah “double-boiler”. Didihkan air di bahagian bawah “double-boiler”, setelah mendidih perlahankan api.
Campurkan coklat, mentega dan Susu Pekat Manis Penuh Krim F&N di bahagian atas “double-boiler” dan gaulkan perlahan-lahan sehingga keseluruhan coklat cair.
Biarkan ia sejuk selama 15 minit dan tuangkan ke atas kek yang telah masak tadi.

3 years ago

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