Chocolate Cake with Walnuts

In remembrance of our late founding father, Mr Lee Kuan Yew, who had passed away on 23 March 2015, 3.18am. I chose this photo to remember him as I had always perceived him to be a very wise man, deep in thoughts and always thinking how to bring the best to his countrymen, Singapore.

I perceived him as stern, and will not tolerant nonsense. It was usually the public side of him which I remembered, and was exposed to. His legacy will continue to live in us, the next generation of Singapore. Rest in peace, Mr Lee.

Quote from The Straits Times:
"Dr Lee Suan Yew recalled mealtimes with his brother and sister-in-law: "When it came to dessert, he had a soft spot for chocolate cake and Mrs Lee, in her diplomatic way, would say, 'Oh Harry, I'll have half of that'. He couldn't say no. So he would say, 'OK, OK, you take half.' What she was trying to do was to cut down his weight and calories." 
Therefore, in honour of this great man of the century, I baked his favourite chocolate cake. 

Recipe for Chocolate Cake with Walnuts
(Makes an 8" square cake)

Chocolate Cake, adapted from Bake for Happy Kids.
Ingredients:
250g Liv unsalted butter 
120g Bittersweet chocolate, chopped (or dark chocolates) 
100g Dutch-processed cocoa powder 
225g Plain flour 
1 1/2tsp Baking powder 
1tsp Baking soda 
1tsp Salt
4 Large eggs, room temperature 
2tsp Vanilla extract 
280g Caster sugar 
250g Sour cream

Method:
1. Line two 8" square baking pans with baking paper. Set aside.
2. Melt the butter, chocolate, and cocoa together in a pot over low heat with constant stirring.
3. In a medium bowl, whisk the flour, baking powder, baking soda, and salt together.
4. In a large bowl, whisk the eggs and vanilla together by hand until uniform. Whisk in the sugar until combined. Whisk in the cooled chocolate mixture until combined.
5. Sift about a third of the flour mixture over the batter and whisk in. Whisk in the sour cream. Sift the remaining flour mixture alternating with the sour cream and whisk until completely incorporated. Do not over-mix.
6. The batter will be thick and so it is always good to give the batter a final stir with a rubber spatula to make sure that all ingredients are thoroughly combined.
7. Divide the batter equally into the two prepared pan, smooth the top, and gently tap the pan on the counter to settle the batter. 
8. Bake the cake at preheated oven of 160C on the lower rack until a skewer inserted in the center comes out with a few moist crumbs attached, 25-30mins if using two pans, or 45mins if using one pan.
9. Let the cake rest and cool slightly in the pan for about 20-25 mins. Remove the cakes  and leave to cool on a wire rack for at least 2 hours. The baked cake for each of the two cakes is about 1.5inch.


Swiss Meringue Buttercream
Ingredients:
8 Egg whites
180g Caster sugar
450g Unsalted butter, soft but still cold
200g Melted chocolate

Method:
1. Whisk the egg whites and sugar over a double boiler until sugar has dissolved.
2. Remove from heat and whisk continuously until it's cooled and the peaks are stiff and glossy.
3. Add the butter in 3 batches, ensuring that it is well incorporated before adding another batch.
4. Continue beating until it becomes creamy and fluffy.
5. Lastly, add in the melted chocolate and continue beating until the buttercream is uniformly smooth.

100g Walnuts, toasted

To assemble:
1. Trim the top of one layer of the cake.

2. Transfer 1 layer to a serving platter, and spread buttercream generously over the top.

3. Break the walnuts evenly over the buttercream, and to cover the whole area.

4. Top with another cake layer and spread with buttercream.
5. Frost all around with buttercream.
6. Pipe a rosette at four corners and the centre, and place a whole walnut on top.

7. Decorate as desired.

8. Remove the cake from the fridge half an hour before serving.

This post is sponsored by Liv butter. Try Liv today!