Someone’s Birthday Cake Recipe 🎂

Slept in till almost noon today. Then jumped out of bed to start playing with my new toy – KitchenAid!!!

Remember a couple of posts back when I was asking if I should finally get it for myself?

Well, @missgoob texted me after she saw my post and told me that Tangs also has a discount + she has cash rebates that she could let me use! So nice right this friend 😭 She also said the difference I save would allow me to buy "20 packets of french fries for zilong" HAHAHAHA. Obviously I was sold.

24 hours later, my present arrived! 🎉

I was out with ZL yesterday and we popped into a homeware shop.

"Eh go see if got your mixer."

"ERMMMM I bought it already. 😬"

"Huh what??? So fast???"

*shifty eyes me* "Yeahhhh my friend said she can let me use her rebates hahahaha."

Discounted Kitchenaid waits for no woman.



I stood there admiring it for a good 5 minutes before I put it to use.

It came with a matching baby pink food processor which was a free gift!! WAI SO GOOD ONE. I know 2017 has barely started but I feel like this is my best buy of the year already?!

I was initially undecided between mint and baby pink but Tangs didn't have mint anymore. So baby pink it is!

SO MEI. 😍😍😍 Can't stop using this emoji hahaha.

And I'm glad I just so happen to get it just in time for someone's birthday. 🎉 Lolol. Planning to make him a birthday cake (crosses my fingers that he doesn't come read my Dayre until his birthday is over) so I wanted to test the recipe out first!

Recipe testing was a success (cake was really yummy!) and I'll be sharing it here! 🙌🏻

But now I gotta go get busy.

Talk laterz!

I was on the search for cake recipes when I saw one on 8 days' website. It was a chocolate fudge cake recipe inspired by Lana's.

I've heard rave reviews about Lana's chocolate cake but I've never tried it personally. So, I can't tell you how the taste compares to the real deal. But the photos looked good so I decided to give this recipe a shot.

And also, chocolate happens to be someone's major weakness so there was no doubt about making him a chocolate anything cake. 😋

Went around gathering all the ingredients on the list a couple of days back… There were some pretty unusual items on this recipe, I must say.

Not the usual baking ingredients that I'm used to working with. And it made me pretty excited to get started on this. Heh.

It's been a couple of months since I've baked, I think…?

Yay another post to add to #joycesayshellobakes!

Ingredients for cake

Makes 1 x 10 inch square cake (I halved the recipe and used a 7" round cake pan but I had excess batter. 8" would have been just nice if you half this!)


85g Hong Kong flour

170g sponge cake flour mix

85g cocoa powder

½ tsp baking powder

¼ tsp baking soda

½ tsp fine sea salt


8 egg yolks

100g caster sugar

150ml corn or canola oil

150ml water

2 tbsp chocolate emulco/paste


8 egg whites

½ tsp cream of tartar

100g caster sugar

Ingredients for fudge frosting

3 cups water

6 tbsp hun kwee (green bean flour)

110g caster sugar

130g semi-sweet chocolate, roughly chopped

1½ tbsp chocolate emulco/paste

4 ½ tsp gelatin powder

½ tsp sea salt

Out of all the ingredients, green bean flour sounded the strangest to me. I've seen plenty of pastry recipes but I haven't seen it being used for any before.

Thought it would be difficult to find since it's so uncommon but I got it for $1.00 at Sun Lik! Found Hong Kong flour there as well. It's a baking supplies store which I frequent because they stock Valrhona there. Redman is great for supplies too but I'm not sure if they have the green bean flour!

I thought of doing away with the combination of Hong Kong flour and Optima sponge cake flour and using just cake flour instead. But I took a look at the ingredients which make up the sponge cake flour mix and decided that I shouldn't substitute it.

Got my sponge cake flour mix from Redman since Sun Lik doesn't carry it!

Will show a photo of how it looks like later.

It's honestly the most fussy cake I've ever baked because of the uncommon ingredients. LOL. But well worth the fuss! 😋

My ikea bowl which is an uncanny matching shade of pink as my Kitchenaid. 💕 Heh. Don't mind me. I get an inexplicable thrill when it comes to such stuff.

There, the sponge cake mix I'm using.


It's under the Redman brand so I guess you'll only be able to get it from them. Not sure if it's due to this unique combination of ingredients or the magical Kitchenaid but this cake turned out amazingly moist and pillowy!

Making the cake 🎂

1. Pre-heat oven to 160°C. Lightly grease and line only the bottom of a 10-inch square (or round) tin.

2. Sift the ingredients in (A) together into a medium bowl. Set aside.

Randomly inserting another photo of my Kitchenaid because so beauts. 😍😍😍

3. Make mixture (B). Place egg yolks and sugar in the bowl of a standing electric mixer fitted with a paddle attachment. Beat on high speed till pale and thickened.

This photo shows the paddle attachment! The Kitchenaid also came with a hook attachment and a whisk attachment.

4. Add oil, water, chocolate emulco/paste and beat briefly on low speed till well mixed.

The chocolate paste I got from Sun Lik!

One bottle is just enough for this cake and I'm glad I don't have to find other recipes to finish using this. Lolol. Already gonna be having trouble with the HK flour, sponge cake flour mix and green bean flour. 😭

5. Add mixture (A) to mixture (B) and beat on low speed till evenly mixed. About 45 seconds. Set aside.

6. For mixture (C), place egg whites in a clean, dry bowl of an electric mixer fitted with a whisk attachment, along with the cream of tartar. On medium-high speed, beat till frothy, then gradually add the sugar. Whisk till stiff peaks form, about 3 mins.

I've always had an irrational fear of whisking egg whites till soft/stiff peaks because the timing is so tricky. It's so easy to under or overdo it.

But the Kitchenaid helped me overcome my fear. 😂

7. Transfer a third of mixture (C) to the chocolate batter and gently fold in with a spatula till almost incorporated.

8. Add the remaining mixture (C) and gently fold in till everything is evenly mixed together.

By this step your batter would be looking like this and it should feel pillowy/marshmallowy when you're folding the egg whites into the chocolate batter.

I filled my 7" round cake pan only till 3/4 full and had excess batter. So I think halving the recipe makes a good 8" round cake!

9. Pour batter into the prepared baking tin and bake for 30 to 45 mins, or until the centre of the cake springs back when lightly pressed.

I baked it for about 45 minutes but I did the skewer check at 30 minutes just to make sure. I think I would give it another 3 minutes in the oven for the actual birthday cake though!

10. Remove cake from the oven and cool in pan for 10 mins, before carefully umoulding it. Allow to cool completely on a cooling rack.

Making the frosting

Chopping chocolate for the frosting while the cake sat in the oven. 🍫

I made a mistake by making the frosting too early! I think it would be just nice if you made it after the cake is out of the oven. Gonna improve on it the next round!

11. To make fudge frosting, place 3 cups water in a medium pot. Remove a ladle of water and transfer to a small bowl, along with the green bean flour.

12. Whisk the green bean flour mixture till it dissolves. Set aside.

13. Place the rest of the ingredients in the pot with the water over medium heat. Stir till it starts to come to a boil.

14. Add the green bean flour mixture to the pot and whisk till it all comes to a gentle boil and thickens.

15. Remove pot from the heat and set aside to cool to room temperature.

16. Once cake is cool, carefully slice it in half cross-wise with a serrated knife. Set one cake layer on a cooling rack above a tray or sheet of greaseproof paper.

17. Ladle the fudge frosting over one cake layer so that it covers the top and sides of the cake. Use a palate knife to smear the frosting around the cake evenly. Gently place the second cake layer on top and ladle remaining frosting over the top and sides of the cake, using a palate knife to smoothen it out. Swirl palate knife over the surface of the cake to create a gentle pattern.

This I completely failed at. I need to get a palate knife!!

18. Place in the refrigerator to set completely, for at least two hours. This cake will keep in the fridge covered in a container, for up to five days.

And there you have it, someone's birthday cake is a success! 👌🏻

Say hello to the first cake I baked with the awesome Kitchenaid!

The frosting doesn't look as pretty as I would like it to be but other than that, I'm super pleased with how this turned out.


Let's hope the frosting would turn out good on the actual day!

I really love that this isn't too sweet. And the texture of the cake is really awesome too. It's soft and fluffy but chocolatey and decadent at the same time.

Even my mum who doesn't like chocolate kept taking bites of this. She said 可以卖了咯 (lol sell clothes not enough now ask me to sell cakes also) and the sisters love it too! 😍

This recipe really exceeded my expectations on all counts! No regrets having to run around to gather the ingredients. 🤗

Let's hope my chocolate monster someone likes the cake too.

And here's to more adventures with Kitchenaid in 2017!

#dayrefatties #dayrerecipes

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