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Recipe

Moist Carrot Cake with Chocolate Ganache

90
Minutes
11
Ingredients
12
Servings

Bahan-bahan

  • 250ml Mentega (dicairkan)
  • 400g Gula Kastor
  • 4 biji Telur
  • 3 batang Lobak Merah (dikupas kulit dan disagat halus)
  • 300g Tepung gandum
  • 1 sudu besar Servuk penaik
  • 1/2 cawan Krimer Sejat F&N
  • 1 sudu kecil Cuka
  • 2 sudu besar Mentega (coklat ganache)
  • 5 sudu besar Susu Pekat Manis Penuh Krim F&N (coklat ganache)
  • 150g Coklat Masakan (coklat ganache)

Langkah-langkah

  • STEP 1 of 9 Campurkan Krimer Sejat F&N bersama cuka di dalam mangkuk dan simpankan di dalam peti sejuk selama 20 minit.
  • STEP 2 of 9 Di dalam mangkuk berlainan pukulkan telur bersama gula mengunakan pemukul telur, setelah kembang campurkan mentega yang telah dicairkan dan gaul rata.
  • STEP 3 of 9 Ayakkan tepung gandum bersama serbuk penaik sebanyak 2 kali. Masukkan sedikit demi sedikit campuran tepung ke dalam adunan telur tadi, adunkan perlahan-lahan sehingga sebati dan tidak berketul.
  • STEP 4 of 9 Masukkan campuran Krimer Sejat F&N tadi dan kacaukan sehingga rata kemudian masukkan lobak merah yang telah disagat dan gaul sebati.
  • STEP 5 of 9 Tuangkan adunan ke dalam loyang kek yang telah disapukan dengan sedikit mentega dan ditaburkan sedikit tepung gandum (ini untuk mengelakkan dari cake melekat pada loyang).
  • STEP 6 of 9 Masukkan loyang ke dalam ketuhar yang telah dipanaskan pada suhu 180°C dan bakar selama 40 minit.
  • STEP 7 of 9 Untuk menyediakan sos coklat, anda perlu menggunakan kaedah “double-boiler”. Didihkan air di bahagian bawah “double-boiler”, setelah mendidih perlahankan api.
  • STEP 8 of 9 Campurkan coklat, mentega dan Susu Pekat Manis Penuh Krim F&N di bahagian atas “double-boiler” dan gaulkan perlahan-lahan sehingga keseluruhan coklat cair.
  • STEP 9 of 9 Biarkan ia sejuk selama 15 minit dan tuangkan ke atas kek yang telah masak tadi.

Ingredients

  • 250ml Butter (melted)
  • 400g Castor sugar
  • 4 nos Egg
  • 3 nos Medium size carrot (peeled and grated)
  • 300g Wheat flour
  • 1 tbsp Baking powder
  • 1/2 cup F&N Evaporated Creamer BUY
  • 1 tsp Vinegar
  • 2 tbsp Butter (chocolate ganache)
  • 5 tbsp F&N Full Cream Sweetened Condensed Milk (chocolate ganache)
  • 150g Cooking chocolate (chocolate ganache)

Directions

  • STEP 1 of 9 Combine F&N Evaporated Creamer and vinegar together and store in the refrigerator for 20 minutes.
  • STEP 2 of 9 In a separate bowl, beat eggs and castor sugar together then add in melted butter and mix well.
  • STEP 3 of 9 Sift wheat flour and baking powder together twice then mix into the egg mixture bit by bit to prevent lumps until smooth.
  • STEP 4 of 9 Add in F&N Evaporated Creamer mixture in step 1 and mix well then add in grated carrot and mix evenly.
  • STEP 5 of 9 Brush a thin layer of butter in the cake mold and dust with some flour (to prevent the cake from sticking once baked). Then pour the batter into it.
  • STEP 6 of 9 Bake the cake in a preheated oven at 180°C for 40 minutes.
  • STEP 7 of 9 To prepare ganache, you have to use the “double-boiler” method. Boil water in the bottom part of the “double-boiler” then lower down the heat.
  • STEP 8 of 9 Combine cooking chocolate, butter and F&N Sweetened Condensed Full Cream Milk in the top part of the “double-boiler” and slowly stir until chocolate fully melted.
  • STEP 9 of 9 Let it cool for 15 minutes and then pour it over the cake that had prepared earlier.

F&N products used

F&N Full Cream Sweetened Condensed Milk

F&N EVAP CREAMER 390G x 48 CANS

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