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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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ENG version
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