When I think of chocolate indulgence, it reminds me of my ex-cell leader in Leeds.
Back in Leeds in 2009, it was my cell leader’s birthday. Trying to be a useful cell assistant leader in making my cell leader happy on his joyous day, I asked him what cake does he love the most and he replied ‘chocolate indulgence’.
I was like ‘chocolate indulgence?’ I vaguely remember seeing this cake in secret recipe cake shop in Malaysia but never tasted it before. So how was I going to recreate a cake which I have never tasted before?
Back then, I did not have Y3K recipe book. I got my recipe online and according to him, the cake I recreated was pretty close. He had to be the cake ‘moderator’ as I have no idea how a chocolate indulgence taste like where as he has had many servings of it while in Malaysia. I was determined to get a better recipe and thanks to Y3K recipe book, I think the chocolate indulgence is almost similar to the chocolate indulgence you can get at secret recipe cake shop.
This cake recipe looks simple, not requiring a variety of ingredients, but can be quite challenging in creating the perfect sponge. I have had 5 attempts at it so far in my life, and only 3 have been successful. Difficult to make, but definitely worth the effort if it turns out successful.
The only ingredient which you will struggle to find is the chocolate emulco which I import mine from Malaysia. Otherwise, you can try to substitute that with cocoa powder and paste but the results will be quite different. Chocolate emulco brings out a more chocolatey taste to the cake which I love.
The pics below are my successful attempts in 2009 and 2012.
Chocolate indulgence Y3K my secret recipe series:
5 eggs (grade A)
170g caster sugar
1 1/2 tbsp chocolate emulco
sieve together 50g plain flour, 50g cornflour, 50g SRF, 20g cocoa powder
25ml corn oil
2 tbsp instant coffee powder (mixed with 15 tbsp milk)
750ml Whipping cream
165g dark chocolate (melted)
165g white chocolate (melted)
150ml whipping cream
350g dark choc (chopped)
1 tsp butter (melted)
150g rich whipping cream (whipped)
some snow powder
9 inch loose base tin
9 inch round tin
Line and grease 9 inch cake tin.
Preheat oven 180 celcius.
In a mixer, whisk eggs and sugar at high speed until thick and creamy.
Add in emulco.
Using a metal spatula, fold in sieved ingredients.
Lastly, fold in oil.
Pour into prepared tin and bake for 40 minutes.
Split cake into 4 layers.
Brush with syrup on surface.
Whisk cream until slightly thickened. Take out 250g.
Place into a bowl.
Quickly stir cooled melted dark choc into the cream and white choc into the 500g cream.
Divide white mousse into 2 portions.
Topping: heat cream over simmering water.
Add in chocolate and stir until smooth.
add in butter.
To assemble cake: place a layer of cake in a 9 inch loose base tin. Spread a portion of white choc mousse, top with a layer of cake, spread with dark choc mousse, top with cake.
Spread the whole cake with a thin layer of whipped cream.
Refridgerate cake until set.
Place cake on a wire rack, pour over choc topping and decorate with snow powder.