Monday, March 12, 2012

Lychee Chocolate Cake

This morning baked another batch of White Chocolate & Macadamia Cake , I baked them into small cup cases which is easier to distribute to my friends :D The dark cupcake is Lychee Chocolate Cake!! very very moist and chocolaty as I uses valhorna cocoa powder :D

  • 100gm plain flour (I uses 50gm plain flour + 50gm chocolate shake mix)
  • 10gm valhorna cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 eggs, lightly beaten
  • 90gm sugar
  • 80ml corn oil
  • 125gm canned lychee, diced
  • 10gm desiccated coconut
  • 20gm chocolate chips
  1. Sift flour, cocoa powder, baking powder & baking soda into a mixing bowl.
  2. Combine eggs, oil & sugar and mix evenly.
  3. Fold in egg mixture into the flour mixture. Fold in lychee, desiccated coconut & chocolate chips.
  4. Spoon batter into cup cases, 1/2 filled. Bake in preheated oven at 180 deg cel for 15 mins or until a skewer inserted comes out clean.
Recipe adapted from 'Easy Stir & Bake Cakes' by Kevin Chai

Another experiment with Nutritional Shake Mix, this time using chocolate flavour :D


lena said...

is the yellow cake just plain flour with lychee?

Peng said...

Lena...oh the white one is white chocolate macadamia cake :D

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