Saturday, 24 March 2018

Mia Bakes: Oreo Chocolate Stuffed Whipped Cream Mini Chocolate Cake

Haha, I know that sounds like a mouthful. But this idea came about because of the leftover whipping cream sitting in my fridge after baking off some biscoff baked cheesecakes and I didn't want to bake anymore egg tarts, so a quick search on google taught me that whipping cream may be substituted for butter as the fat component in cakes, so here goes!


For 6 servings, you'll need:

40g all purpose flour
10g unsweeten cocoa powder 
(I used black, but you can use the usual)
120ml heavy (whipping) cream (cold)
1 egg
40g baking stevia
(twice the amount if using castor sugar)
1/4 tsp salt
3/4 tsp baking powder
1/4 tsp butter oil flavouring (optional)
1/4 tsp vanilla extract 
(using 1/2 tsp if not using butter oil)
(or any other chocolate/filling of your choice)

adapted from marthastewart.com

First up, in a clean bowl, whip up your cold whipping cream until stiff peaks form and set aside. In another bowl, whisk together the egg, extract(s) and sugar until the mixture turns pale yellow and thicken. Then, add the egg mixture to the whipped cream in 2 to 3 additions, folding lightly with a spatula to combine. 
I know the instructions on marthastewart is to continue beating in the mixer until it thickens into consistency of mayonnaise and add the sugar last, but I find that there's a high chance of overbeating the mixture and causing the whipped cream to separate and you'll end up with butter curds. 
After the wet mixture is folded until well combined, sift in all the dry ingredients and fold with a spatula until just combined. 

Prepare your 6-well standard muffin tin by spraying them with some non-stick cooking spray, or you may line them with cupcake liners if you wish. Spoon 1 tbsp of the batter into each well and drop a cube of oreo milk chocolate into the centre of each well before covering it up with the rest of the batter. Each well should be about slightly more than 2/3 filled. 

Send your cakes to bake in the oven pre-heated to 175 degree Celsius for about 18 to 20 minutes, or until a toothpick inserted (towards the sides if not you may pierce the melted chocolate centre instead) comes out clean.


Unlike a standard cake using creamed butter, I find these turn up way soften and finer in texture, however, lacking in the usual buttery fragrance (like DUH, there's NO BUTTER!) Perhaps using better quality flavouring essence (and more of them) can be considered, if you prefer your cakes with more flavours. However, having the stuffed chocolate centre totally made up for the lack of strong flavour in the cake itself. 

Till then,
Mia Foo

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