Chocolate chips Whoopie pie
Make 9 large Whoopie pie
Cake
280g .............................. All purpose flour
1tsp ................................ Baking powder
1 1/2tsp ......................... Baking soda
1/4tsp ............................ Salt
125g ................................ Unsalted butter
80g ................................. Mitr Phol syrup (sugar cane syrup)
100g ............................... Mitr Phol Caramel Granulated sugar (or turbinado sugar or Demerara sugar)
1 ...................................... Egg
100g ............................... Milk
1 1/2tsp .......................... Lemon juice (or vinegar)
100g ............................... Chocolate chips
Chocolate Ganache Filling
150g ................................ Dark chocolate (60%)
50g .................................. Whipping cream
15g ................................... Mitr Phol syrup (sugar cane syrup)
60g .................................. Unsalted butter, soft
Prepare the ingredients: Mitr Phol syrup (sugar cane syrup), Mitr Phol Caramel Granulated sugar, All purpose flour mix with baking powder and baking soda, Unsalted butter, Salt, Milk mix with lemon juice, egg and Chocolate chips
Preheat the oven to 180°C
Line baking sheet with baking paper.
Sift the all purpose flour mix with baking powder and baking soda.
Mix milk with lemon juice
Beat the butter with salt until soft, add Caramel Granulated sugar and Mitr Phol syrup, beat to combine.
Add the egg and beat to combine.
Put 1/3 of the flour mixture into the bowl, fold to combine.
Add half of the milk mixture, fold to combine, add half of the flour mixture and fold to combine.
Add the rest of the milk mixture, and fold to combine.
Add the rest of the flour with chocolate chips, and fold to combine.
Use 2.5-inch scoop to portion the cake onto the prepared sheet pan.
Bake for 10-12 minutes.
Let the cake cool completely on the sheet pan.
While the cake cool make the filling: Dark chocolate, whipping cream, Mitr Phol syrup (sugar cane syrup) and butter
Put the chocolate in a bowl, and place a bowl over a bowl of warm water ( don't let the chocolate bowl touch the water). Put the whipping and syrup in a microwavable bowl and heat in the microwave for 50 seconds (600w). Pour the hot whipping cream over the chocolate, and stir slowly until the chocolate melt and the mixture smooth. Remove the chocolate bowl form the hot water bowl, put the butter into the bowl, stir slowly until the butter melt and the mixture smooth. Refrigerate the ganache for 10-15 minutes until the mixture starts to firm.
Remove from the refrigerator and beat until fluffy.
Put the ganache in a piping bag with a piping tip (I use star tip).
Place the cake upside down and pipe the ganache over the cake, and top with another cake.
Refrigerate for 10-15 minutes to set the filling, then serve.
Ps. The Ganache is quite soft, best kept in airtight container in the fridge, remove 10-15 minutes before serving.
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