about a cake, some birds and green pigs

It was my husband's birthday yesterday...but since he is 15 hours behind us, I am still not too late ;)

In fact we celebrated his birthday one week ahead when he came home for the weekend. We tend to forget our wedding anniversary...either we got the dates wrong or totally forget about it. Somehow, we will remember each others birthday...maybe we have celebrated our past 26 birthdays together and so we must have written the dates in permanent ink...in our heads?

I made him a simple chocolate cake despite him hovering over a black forest cake when we walked past a bakery. I wasn't keen to make one as I doubt I am able to shop for good quality canned cherries due to the time constraint. As I was on a banana sponge cake baking craze, I tweaked the recipe, and turn it into a chocolate banana cake. I didn't put too much effort into frosting the cake either. I just covered it with a simple 'pour it over' chocolate ganache and topped the cake with some chocolate hazelnuts. Naturally, with my half-hearted effort, the cake didn't look nice at all. But, at least it is edible!

I 'decorated' (too strong a word to describe my effort) the cake with an impromptu birthday cake tag...made with paper and toothpicks.

Last Christmas, Jessie of Hearty Bakes, sent me a wilton cake leveler...together with many other goodies and tools. I am now able to slice my sponge cake into very even layers :)

Thanks Jessie!!!

A nice slice of cake...deliciously moist and very chocolaty...and I don't think it is that fattening, at least compared to most chocolate cakes that usually call for a whole block of butter and lots of sugar.

I can't remember when was the last time I gave my better half a birthday present! Whatever he likes, either I can't afford or I won't know which is the right one to buy...you know, those electronic gadgets or whatnots that most men like. I don't even want to bother myself to shop for yet another shirt, tie or wallet.

This year, my kids and I decided to make him a little gift. After working hard for a few consecutive nights, we came up with a 'set' of angry birds figurines for him. I am sure many of you are familiar with this very popular angry birds app game. It is really a fun game, and I guess, it is great for killing time if you are stuck in traffic or waiting to board another flight.

My younger son is getting quite good at making figurines with jumping clay. As I am very stingy, I only allowed them to use a small amount of clay. He made that tiny pig...which uses a frying-pan to take cover...it is only 1 cm in size. My elder son is not as good with art work (he prefers music)...and so I had to help him along the way...his greatest contributions to our little project was none other than the nest of eggs, the giant pig's crown and those lumber logs ;)

The whole jing gang!

My younger kid made the slingshot or what we call catapult...I was quite impressed with it as he didn't have to refer to any illustrations. For me, I don't even know the 'power' of the various birds, and it was only after making the entire set that I got to know the 'story' behind why the birds are so angry and why they have to engage in such a suicidal mission...hauling themselves wholesale at those smirking green pigs.

Even though it was meant to be a birthday gift to my husband, but I think it was more like a gift for me and my two children. It was a wonderful time making those little figurines with them...we got to joke, tease, laugh at each other...and we were never stingy in giving praises when one of us made something that looked really impressive. I even had the chance to proof to my elder son that he should never use excuses such as "I am not good at it"...how can he be good at something if he doesn't want to try? At least those eggs he made do look like eggs :)





(afternote: I didn't post up the recipe earlier since I thought no one will be interested. Upon request by one or two of readers, here's the recipe...but be warned, this recipe doesn't come with any guarantee of success!)



Chocolate Banana Cake
(makes one 8" cake)

to make Sponge Cake Layer:
Refer to banana sponge cake recipe here. Instead of 150g cake flour, change it to 120g cake flour and 30g cocoa powder.

Note 1: Sieve the cocoa powder with cake flour, baking powder, baking soda at least 3 times before using. When ready to use, sieve it over the batter again. Don't skip this step as cocoa powder tends to clump up.

Note 2: It is kind of difficult to fold in cocoa powder as it tends to form lumps so do it slowly and gently, try not to deflate the batter too much. Remember to fold in the cocoa powder and flour mixture in 3 separate additions.

When cake is cooled off completely, slice it horizontally into two layers.


to make Chocolate Ganache:
150g non-dairy whipping cream (or use heavy cream)
150g dark chocolate, coarsely chopped
25g unsalted butter

- Place chopped chocolates in a bowl.
- Heat cream over Low heat in a saucepan. Once the edges of the cream starts to bubble, remove from heat immediately.
- Pour the cream over the chocolates. Let stand for 1 minute.
- Stir the mixture gently with a spoon till smooth.
- Add the butter and stir till smooth. Use immediately


to assemble:
Place a layer of sponge cake on a cake board. Pour about half of the chocolate ganache on to the surface. Spread evenly with a spatula. Place the second layer of sponge cake over. Pour the rest of the ganache over the top and spread it over to the sides with a spatula. Leave cake to chill in the fridge for at least 30 mins or until the ganache is set.


to make Chocolate Glaze:
150g non-dairy whipping cream (or use heavy cream)
150g dark chocolate, coarsely chopped
50g unsalted butter

- Preparation is same as Chocolate Ganache. Use immediately

Remove chilled cake from fridge. Place a rack on a baking tray (to catch any excess glaze). Place cake on the rack. Pour the chocolate glaze over the cake, make sure to pour the glaze over the edges to let it flow down to the sides. If necessary, spread the top and sides evenly with a spatula. Leave to chill (together with the rack and baking tray) in fridge to let the glaze set. If necessary, trim off any jagged edges at the bottom. Transfer to serving plate. Store any leftover cake in fridge for up to 3 days.