Crispearls Chocolate Cake
Hey guys,
Crispearls. Anyone has heard about this? I bought this Cellebaut Dark Crispearls for the cake I baked for my husband the other day, I can't believe how amazing that tiny chocolate beads are?!
"Crispearls™ are made from the finest chocolates, then enrobed over a crispy core of toasted cookie! This delicious combination delivers an overwhelming taste sensation from a small 3/16" (4mm) round pearl!" - pastrychef.com
I mean, they really taste so yummy, and crunchy too. My husband said the cake was delicious. And the best part was those Crispearls. I then created new flavour (and new in the menu!) of our chocolate cake which involving Crispearls. Client says the cake was amazing and tasted delicious! I can't wait to share this recipe with you.
There are two recipes here today, one is making the cake (my moist chocolate cake recipe!) and one is the cream. And then we will assemble the cake accordingly. Don't worry, it's really not much of a work. Just layering and fill the cake. Hehe.
Let's jump in, here's the recipe:
Make the cake:
(Recipe adapted from Sally's Baking Addiction)
Prepare 3pcs 8 inch baking tin, greased and lay baking paper in each baking tin. Preheat oven to 170c.
Dry ingredients:
1 3/4 cup All purpose flour
3/4 cup Cocoa powder
2 tsp Baking soda
1 tsp Baking powder
1 3/4 cup granulated sugar
1 tsp fine salt
Wet ingredients:
1/2 cup Canola oil
2 large Eggs
3/4 cup Sour cream
1/2 cup Buttermilk
2 tsp Vanilla essence
1/2 cup Hot coffee
Method:
1. Sift flour, cocoa powder, baking soda and baking powder. Add sugar and salt to the mixture.
2. In another bowl, add oil and eggs, beat until combine.
3. Add sour cream, buttermilk and vanilla essence, mix until combine.
4. Pour wet ingredients into dry ingredients. Carefully mix by using spatula until combine. Batter should be a little pudding like, and not runny.
5. Add hot coffee to the mixture. Mix until combine. Make sure there is no lump remain.
6. Divide batter equally into all prepared cake tins, bake each cake tin for 20 minutes in 170c preheated oven.
7. Leave cake to cool at room temperature before taking out from the cake tin.
8. Wrap cake with cling wrap to ensure cake stay moist before frosting
Make the cream:
(Original recipe)
125g Dark chocolate, chopped
75ml Whipping cream
250ml Non dairy whipping cream
1/4 cup Icing sugar
1 tsp Vanilla essence
Method:
1. Make chocolate ganache by microwave or boil whipping cream, until small bubbles start to appear on the edge. Do not over boil.
2. Pour whipping cream immediately into bowl with chopped dark chocolate. Let the chocolate melt and slowly mix until chocolate is smooth and fully melted. Set aside to cool, but do not let the chocolate harden. If it is harden, pop up again in microwave for 30 seconds to melt.
3. In a cold bowl, with cold balloon whisk, beat cold non dairy whipping cream. Beat until a "streaks" like form, add in icing sugar. Beat on high speed until stiff peak forms.
4. Add in cool chocolate ganache and vanilla essence to the mixture, beat until combine.
5. Chill chocolate cream in fridge before using
Assembling the cake:
Cake layer
Leftover coffee
Chocolate cream
Dark Cellebaut Crispearls
1. Take out cake layer from cling wrap, cut the cake top so that the cake is even. Repeat for all three cake layers. Set aside.
2. On a cake board, take a little cream and spread on the cake board. Put 1st layer cake on the cake board. Dab leftover coffee onto cake with brush.
3. Spread cream on the cake evenly by using an offset spatula.
4. Spinkle Crispearls beads on to cream evenly
5. Repeat steps for all cake layer.
6. Up to your creativity, Cake can be decorated as "naked cake" , "semi naked" or fully covered cake. If you are making a themed cake, you can use Vanilla Buttercream to cover the cake outer.
Tips & Tricks:
1. Make sure all ingredients MUST be in room temperature, unless stated otherwise.
2. If you don't have canola oil, you can replace the oil with corn oil and olive oil, but not cooking oil.
3. The brand I used for whipping cream is Anchor, and the non dairy whipping cream is from Rich Gold. I got both at Bakewell, Taman Melawati.
4. The brand for the dark chocolate is Beryl's
5. I bought the Dark Cellebaut Crispearls from Bakewell, Taman Melawati too.
6. Hot coffee in the cake can be substitute with hot water. But coffee will enhance the chocolate in the cake and taste so delicious. It will not taste like coffee, I promise!
7. When dealing with non dairy whipping cream, put your bowl, and balloon attachment into freezer for at least 30 minutes before using. The whipping cream need to be cold (but melted). This will ensure the cream will whip nicely and fluffy.
P/S in the picture there are only two layers because the cake was a themed cake. I wanted to show the internal of the cake; with cream and crispearls. The 3rd layer of the cake was frost with vanilla buttercream according to the theme.
That's all I guess, I hope you will try it. And if you do, do tag me on instagram @schonebacker or on my Facebook page. I'm looking forward to it!! I hope you will love this recipe as much as I do. Any questions just drop on the comment below, or email me at schonebacker27@gmail.com . I'm happy to help.
Yours truly
Muna
Crispearls. Anyone has heard about this? I bought this Cellebaut Dark Crispearls for the cake I baked for my husband the other day, I can't believe how amazing that tiny chocolate beads are?!
photo courtesy of google
photo courtesy of google
"Crispearls™ are made from the finest chocolates, then enrobed over a crispy core of toasted cookie! This delicious combination delivers an overwhelming taste sensation from a small 3/16" (4mm) round pearl!" - pastrychef.com
I mean, they really taste so yummy, and crunchy too. My husband said the cake was delicious. And the best part was those Crispearls. I then created new flavour (and new in the menu!) of our chocolate cake which involving Crispearls. Client says the cake was amazing and tasted delicious! I can't wait to share this recipe with you.
There are two recipes here today, one is making the cake (my moist chocolate cake recipe!) and one is the cream. And then we will assemble the cake accordingly. Don't worry, it's really not much of a work. Just layering and fill the cake. Hehe.
Let's jump in, here's the recipe:
Make the cake:
(Recipe adapted from Sally's Baking Addiction)
Prepare 3pcs 8 inch baking tin, greased and lay baking paper in each baking tin. Preheat oven to 170c.
Dry ingredients:
1 3/4 cup All purpose flour
3/4 cup Cocoa powder
2 tsp Baking soda
1 tsp Baking powder
1 3/4 cup granulated sugar
1 tsp fine salt
Wet ingredients:
1/2 cup Canola oil
2 large Eggs
3/4 cup Sour cream
1/2 cup Buttermilk
2 tsp Vanilla essence
1/2 cup Hot coffee
Method:
1. Sift flour, cocoa powder, baking soda and baking powder. Add sugar and salt to the mixture.
2. In another bowl, add oil and eggs, beat until combine.
3. Add sour cream, buttermilk and vanilla essence, mix until combine.
4. Pour wet ingredients into dry ingredients. Carefully mix by using spatula until combine. Batter should be a little pudding like, and not runny.
5. Add hot coffee to the mixture. Mix until combine. Make sure there is no lump remain.
6. Divide batter equally into all prepared cake tins, bake each cake tin for 20 minutes in 170c preheated oven.
7. Leave cake to cool at room temperature before taking out from the cake tin.
8. Wrap cake with cling wrap to ensure cake stay moist before frosting
Make the cream:
(Original recipe)
125g Dark chocolate, chopped
75ml Whipping cream
250ml Non dairy whipping cream
1/4 cup Icing sugar
1 tsp Vanilla essence
Method:
1. Make chocolate ganache by microwave or boil whipping cream, until small bubbles start to appear on the edge. Do not over boil.
2. Pour whipping cream immediately into bowl with chopped dark chocolate. Let the chocolate melt and slowly mix until chocolate is smooth and fully melted. Set aside to cool, but do not let the chocolate harden. If it is harden, pop up again in microwave for 30 seconds to melt.
3. In a cold bowl, with cold balloon whisk, beat cold non dairy whipping cream. Beat until a "streaks" like form, add in icing sugar. Beat on high speed until stiff peak forms.
4. Add in cool chocolate ganache and vanilla essence to the mixture, beat until combine.
5. Chill chocolate cream in fridge before using
Assembling the cake:
Cake layer
Leftover coffee
Chocolate cream
Dark Cellebaut Crispearls
1. Take out cake layer from cling wrap, cut the cake top so that the cake is even. Repeat for all three cake layers. Set aside.
2. On a cake board, take a little cream and spread on the cake board. Put 1st layer cake on the cake board. Dab leftover coffee onto cake with brush.
3. Spread cream on the cake evenly by using an offset spatula.
4. Spinkle Crispearls beads on to cream evenly
5. Repeat steps for all cake layer.
6. Up to your creativity, Cake can be decorated as "naked cake" , "semi naked" or fully covered cake. If you are making a themed cake, you can use Vanilla Buttercream to cover the cake outer.
Tips & Tricks:
1. Make sure all ingredients MUST be in room temperature, unless stated otherwise.
2. If you don't have canola oil, you can replace the oil with corn oil and olive oil, but not cooking oil.
3. The brand I used for whipping cream is Anchor, and the non dairy whipping cream is from Rich Gold. I got both at Bakewell, Taman Melawati.
4. The brand for the dark chocolate is Beryl's
5. I bought the Dark Cellebaut Crispearls from Bakewell, Taman Melawati too.
6. Hot coffee in the cake can be substitute with hot water. But coffee will enhance the chocolate in the cake and taste so delicious. It will not taste like coffee, I promise!
7. When dealing with non dairy whipping cream, put your bowl, and balloon attachment into freezer for at least 30 minutes before using. The whipping cream need to be cold (but melted). This will ensure the cream will whip nicely and fluffy.
P/S in the picture there are only two layers because the cake was a themed cake. I wanted to show the internal of the cake; with cream and crispearls. The 3rd layer of the cake was frost with vanilla buttercream according to the theme.
That's all I guess, I hope you will try it. And if you do, do tag me on instagram @schonebacker or on my Facebook page. I'm looking forward to it!! I hope you will love this recipe as much as I do. Any questions just drop on the comment below, or email me at schonebacker27@gmail.com . I'm happy to help.
Yours truly
Muna
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