Chocolate fudge yellow cake

This was the Chocolate fudge yellow cake which we had for our Saturday dinner. But because we were so full after our dinner, my lil boy decided to skip it, and T and me shared a slice.
I had baked this cake only because there were some egg yolks left-over, and it's quite an eye-sore to see the egg yolks sitting in the fridge. It will be a waste to throw them away either. Yes, this is a pure egg yolk cake!
As my cake doomed quite a fair bit, I was eating the "scraps" after trimming the cake. Comparing, I actually like the cake better on its own, without the frosting. It tasted like good ol' butter cake! T likes the chocolate frostings, and wished I had slabbed more (and more)! Yumz

Yellow Butter Cake
(Recipe adapted from Joy of Baking, but size reduced to 6" round cake)

Ingredients/ Method: 
150g cake flour, sifted
1 3/4tsp baking powder
1/4 tsp salt (I omit)
85g unsalted butter, room temperature (I used salted butter)
132.5g granulated white sugar (I reduced to 120g)
55g egg yolks, about 3 large egg yolk
120ml milk
1 tsp pure vanilla extract

  1. In a bowl, sift or whisk flour with baking powder and salt.
  2. Using electric mixer, beat the butter until soft and creamy (about 1 -2 mins).
  3. Gradually add sugar and beat until light and fluffy (about 3-5 mins).
  4. Add egg yolks in 2 batches, beating well after each addition. Scrape down the sides of the bowl as need.
  5. Add vanilla extract and beat until combined.
  6. With mixer on low speed, add 1/3 flour to batter, followed by 1/2 milk. Then 1/3 flour, remaining milk, and lastly remaining flour. Mix well with each addition.
  7. Transfer batter to lined cake pan.
  8. Bake in pre-heated oven at 180deg C for 35 - 40 mins, or until skewer inserted in centre of cake comes out clean.
  9. Place the cake on a wire rack to cool in the pan for about 10 minutes. Then invert the cakes onto a greased rack.
  10. Cool completely before frosting.

Chocolate Frosting
(Recipe adapted from Kitchen Corner, quantity halved for 6" round cake)

Ingredients/ Method: 
37.5g cocoa powder
93.5ml water
150ml evaporated milk (I used whipping cream)
75g sugar
1/4 tsp salt
3/4 tsp vanilla extract
1 1/2 egg yolks
45g corn flour
3/4 tsp instant coffee
45g butter

  1. Mix everything in a double boiler except butter and keep on stirring with a hand whisk until the mixture thickens.
  2. Lastly add in the butter until a smooth  and spreadable consistency.
Tags
Cake