Scrolling the endless number of food posts on my Instagram feed gave me the sudden urge to bake again. Hence, I decided to dedicate one of the evenings after work to bake. It has been a long time since I last baked and I certainly should keep the momentum going after this round! Decided to start with something easy.

This recipe is amazing. I have used it multiple times and this time, i decided to add walnuts and sea salt. While brownies come in many forms, this recipe gives one with crispy top, rich and chocolatey yet light in texture. The use of cake flour contributed to the light and fine textured brownie. Melting the butter and chocolate together gives a rich and chocolatey flavour.  I strongly recommend to use Hersheys' Chocolate Chips instead of other house brands. the half melted texture of these chips after baking made the brownie so rich and gooey!

120g Butter
70.87g Chocolate
1/8 cup of Unsweetened Cocoa Powder
5/8 cup of Cake Flour ( 1/2 cup + 1/8 cup)
1.5 eggs
1/2 tsp Vanilla
145g Sugar
3/8 cup of Chocolate Chips

1. Preheat oven to 170 degrees celsius. Melt the butter with the chocolate over low heat in a saucepan and whisk until smooth and melted. Sprinkle in cocoa powder and whisk to combine. Remove the pan from heat and allow to cool for about 5 mins.
2. Stir in sugar and vanilla until just combined.
3. Stir in the eggs, one at a time.
4. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined
5. Pour the batter into a greased 8X8 baking pan. Bake for about 30=35 mins. If it is overly gooey/messy, return to the oven for 5 to 10 more minutes

150g Chocolate
40g Mashed Banana
170g Sugar ( I'll reduce further in future attempts)
1.5 tbsp Rum
1/4 tsp Salt 1tbsp Cocoa Powder
2 Large Eggs
2 tbsp Warm water
1 tsp Instant Espresso Powder
80g Cake Flour
1-1.5 Sliced Bananas

1. Preheat oven to 180 degrees celsius and line your 8x8 inch baking tin with parchment paper
2. Mix togeter warm water and instant espresso powder in a small cup and set aside.
3. Whisk together sugar and butter in a large bowl until fluffy. Add eggs, rum and espresso mixture and beat until it is combined.
4. Melt the chocolate and add in the mashed banana and stir well. Add melted chocolate and mashed bananas into the mixture. Mix everything together until its incorporated. Do not overmix.
5. Pour 1/2 the batter into prepared pan. Add sliced bananas and fill the pan with the remaining batter and bake for about 45 mins or until a toothpick inserted in the middle comes out with moist crumbs but not wet batter. Let it cool completely before cutting them so that it is not as crumbly.

I was able to get my soft, chewy and slightly brownie-like texture this time round. My previous attempt with the same cookie batter yielded a more crispy batch of cookies. This time round, I moulded a thicker cookie dough onto the baking sheet for every individual cookie. Baking time remains approximately the same, about 12-13 mins at 160 degrees celsius. I took out my remaining ball of cookie dough from the freezer and sit at the room temperature for about 1-2 hours or until the dough has fully thawed and suitable to mould. I moulded each cookie individually instead of rolling and slicing from a long cylinder of dough. They are similar to subway's double chocolate cookie! Just play around with the thickness of your cookie dough and the baking duration to get your desired cookie texture. This cookie recipe is fantistically awesome!

Talking about cookies, the first thing that came to my mind is none other than subway! I am a huge fan of subway cookies. If not for the sinful calories, I will have them everyday! I love how soft and chewy their cookies are! My favourites are chocolate chip and white chip cookies! Their double chocolate chip cookie is probably one of my last few options. Ironically, I fell in love with the world peace cookies that my friend baked for us during one of our meetings. They were really really yummy and i couldn't stop snacking on them throughout the meeting. Although i am a great fan of cookies, i hardly bake them because I don't seem to connect well with cookies. They are delicious but i just cant seem to bake 'nice-looking' cookies. Whenever i bake cookies, they always turn out to be very crispy.  This recipe should yield a soft, chewy and slightly brownie-like cookie but they were still on the crispy side when i bake them. The next time I'll probably bake slightly bigger and thicker cookies so they would be softer and chewy. This recipe is a must keep and i'll definitely bake them again! I've reduced the sugar level from the original recipe so that it complements the sweetness from the chocolate chips.

 I finally got to meet my JC friends after a really long time. It has been eons since i met all of them. The guys are going to ORD in about 6 months? That is really quick! I always have the impression that they just went into army. Anyway, i attempted to bake another layered cake for my friend's birthday.  This is my 3rd attempt baking layered cake, but my first for banana chocolate layered cake! I was really excited to see if the cake was successful. Unlike cupcakes or blondies, I have no choice but to patiently wait till we finished celebrating my friend's birthday to try the cake. This recipe yields a really rich and chocolatey cake. The chocolate ganache was good but i think there could be improvement for the mousse in between the cakes. I did not whip my heavy cream long enough. (User problem) Well, i'll try again the next time with the same recipe! Lastly, HAPPY BIRTHDAY GAUWEI! :>


Ingredients: 

Cake:
45g Cake Flour
10g Cocoa Powder
1/2 tsp Baking Powder
55g Dark Chocolate
100g Butter
60g Caster Sugar
2 Eggs

1. Preheat the oven to 170 degrees Celsius. Grease baking tin and line bottom with grease proof paper.
2. Measure flour, cocoa powder, baking powder and salt in a small bowl  and mix well. Sift the flour mixture.
3. Measure the dark chocolate and butter in a large heatproof bowl. Melt them by microwaving or over a pot of simmering water.
4. Add the sugar and whisk until dissolve. Let the mixture cool for 10 minutes then add the eggs.
5. Whisk the mixture until well combined and fold in the sifted flour mixture until well incorporated.
6. Transfer the mixture into the lined tin and bake for 20-25 mins or until toothpick inserted into the cake comes our clean. Cool the cake on a wire rack. Slice horizontally into 2 slices and even the top of the cake.

Simple Boozy Syrup
20 grams sugar
50 ml water

1. Place the sugar and water in a small pot.
2. Bring the mixture to a boil, swirling the pot to dissolve the sugar crystals. Boil for 2 – 3 minutes on high heat then remove the pot from heat.
3. Let cool to room temperature.

Chocolate Mousse


57g semi sweet chocolate, chopped
62.5 ml heavy cream
1 banana, sliced (use later)

1. Melt the chocolate and let it cool to lukewarm. Whip the cream to soft peaks formed and fold in the melted chocolate.
2. The mousse should be made just before assembling the cake so that it will be soft and liquid-y enough to pour it into the mould.

Dark Chocolate Ganache Glaze

62.5ml Heavy Cream
75g Dark Chocolate, chopped
1/2 Banana, very mashed
1 tbsp Golden Syrup

1. Heat the cream in a microwave for 30 seconds on medium high. Add in the chocolate and microwave at 15 seconds interval, checking the mixture and stirring it at each interval until all the chocolate has melted.
2. Stir in the mashed banana and golden syrup and let it cool for 30 minutes.

Steps: 
1. Place a piece of chocolate cake in your baking tin, apply a layer of simple syrup on the side that is facing the ceiling. Spoon the mousse onto the cake, add sliced banana, cover with mousse again. Apply simple syrup on another piece of cake and put it on the mousse. Give a slight press so that everything is compressed together.
2. Cover with a plastic sheet and freeze it for about 2-3 hours.
3. 30 mins before the cakes are done, make the dark chocolate ganache glaze.
4. Take the cake tin out from the freezer. Dip a knife in hot water and wipe it with paper towels. Run the knife along the sides of cake tin. Unmould the cake tin. (Best to use those removable bottom cake-tin)
5. Pour the chocolate ganache over. Spread out with a spatula and leave it till it stops dripping. Pop them in the fridge. Serve in a couple of hours/next day.
Enjoy (:

2cups of White Chocolate Chips
1 cup of all Purpose Flour
65g of Sugar
1/2 tsp of salt
1tsp of Vanilla Extract
1/2 cup of Strawberry Jam
1/2 cup of Sliced Almonds

Ingredients 
2 cups of Rolled Oats ( Do not use baby oats)
1/4 cup of Vegetable oil
1/4 cup of Honey
1/8 cup of Brown Sugar
1/2 cup of Cranberries

1. Preheat the oven to 200 degrees
2. Mix the oats, brown sugar and nuts if you are using together.
3. Mix Honey, vegetable oil in another bowl. Whisk until they are well combined.
4. Ads the dry ingredients to the wet ingredients and mix everything together.
5. Spread your mixture evenly onto a wide pan.
6. Bake for about 30-40 mins. Toss after every 10 mins to bake these oats evenly.
7. Add the cranberries or any dried fruits once the oats are removed from the oven.
8. Let it cool and store them in an airtight container.

Hi! Sorry I took so long to post. I had been really busy with school. It's week 12 of semester 2 now and everyone is busy rushing to meet assignments and projects deadlines. Insane madness. Made these rum balls a few weeks ago for my friends! Hardly can find bakeries that sell rum balls anymore. Well, the bakery famous for their toufu tarts do sell rum balls. But they are so expensive. They dont sell individual pieces so u have to buy 10 at one go for probably $9? i forgot the exact price but it's just expensive! Why now make it yourself instead? Its pretty easy! You can use any chocolate cake recipe you want. I have been using this chocolate cake recipe for almost every cakes that has to do with chocolate because it has never failed me. I have baked chocolate Layered Cake, oreo Cupcakes, baileys cupcakes, chocolate devil cupcakes with this recipe.  (:

Ingredients:
Chocolate cake
5-10 tbsp of Rum (depends how strong you want)
4 tbsp Condensed milk (depends)
Milk
Chocolate rice

Steps:
1. Crumble your chocolate cake
2. Add condensed milk and rum and mix it w a spoon or your hands. I added the condensed milk 1 tbsp at a time until it is sticky enough to roll them into balls. Actually I think it depends what kind of chocolate cake you are using. If your chocolate cake recipe is pretty compact-brownielike then u can probably reduce your condense milk.
3. Roll your cake mixture into balls.
4. Coat them with milk and chocolate rice and place them on a plate.
5. Store them in an air tight container in the fridge.

Made this for my sis's birthday. ^^ this is the second time I am making tiramisu! My first attempt was probably 7 years ago which I made with my sister, when both if us have zero knowledge about baking. I rmbed us ultimately adding about double the number of eggs the recipe asked for because of.. Ican'treallyrmb the reason. There were too much coffee too, beyond saturation point of the lady fingers. In the end, the tiramisu was inedible. But this time, I was glad it turned out fine. Not perfect yet though. I made some adjustments to the original recipe. Instead of soaking/dipping the lady fingers into the coffee, I used a table spoon to pour the coffee mixture onto the lady fingers. I tried the dipping method and my ladyfingers immediately melted..

Recipe (original recipe adapted from here

1/2 cup (125ml) espresso, at room temperature
4-6 tbsp rum (depends on desired alcohol level)
2 large eggs, separated, at room temperature
pinch of salt
7 tablespoons (90g) sugar, divided
1 cup (250g) mascarpone
twelve 3½-inch ladyfingers (70g, or 3 ounces)
optional: 1 ounce (30g) bittersweet chocolate

unsweetened cocoa powder, for serving

1. Mix together the espresso, rum, and cognac. The mixture should taste strongly of alcohol. If not, add more until it does. (That flavor will tone down when mixed with the other ingredients, but feel free to adjust to taste.)

2. In the bowl of an electric mixer, or by hand, beat the egg whites with a pinch of salt until they begin to get stiff. Beat in half of the sugar until stiff. Scrape the egg whites into a small bowl.

3. In the same bowl, beat the egg yolks with the remaining sugar until stiff and light-colored, about three minutes. (If using a standing electric mixer, you may need to stop and scrape down the sides.) By hand, beat in the mascarpone with a spatula or whisk, until lump-free.

4. Fold in half of the beaten egg whites, then the remaining half, just until fully incorporated.

5. Put a splat, a heaping soup spoon, of the mascarpone cream into each vessel.

6. Use a tbsp and pour the coffee mixture onto the ladyfingers until saturated. Rmb not to pour too much. Then layer them over the mascarpone cream in each vessel. Use two ladyfingers per.

7. Grate a generous amount of chocolate over each.

8. Top with remaining mascarpone cream, cover, and refrigerate at least four hours, but preferably overnight.

9. Right before serving, shake powdered cocoa generously on top.

This shall be my last bake before cny ( i hope!!!) I have been baking quite often and it's kinda draining my allowance, time and sleep away. Chocolate chip blondies were supposed to be last bake but i just couldnt resist the temptation to bake when i am at home. Anyway, fruit tarts sits at the top of my to-bake-list. I have baked fruit tarts several times but still unable to get a satisfying attempt. I prefer my crusts to be thick. The sweet crust pastry is able to make about 30 thick mini fruit tarts. I made the pastry cream twice. Failed at my first attempt because i didnt control the fire and my custard sat on the stove for too long. In the end, the custard became more like egg curd. The second attempt was better than the first. Actually i am looking for  a lighter pastry cream recipe. I read somewhere that i can add some whipped cream to my pastry cream for a lighter version. I've yet to try but i will definitely do it one day. My fruit tarts looked so dull. Fruit tarts are usually colourful. I wanted to get so many fruits in the supermarket but i am pretty broke this month so i ended up with blackberries and kiwi. Strawberries and blueberries cost $6 + each!!! Do note that they should be only assembled when you want to serve them and serve chilled. I baked the tarts and prepared the cream the day before and stored them in an air tight container. Brought the tarts to school for my friends. As there's no fridge, they were at room temperature for more than half a day and they were quite soft by the time i gave to my friends. I guess if that's the case, prolly can extend baking time by slightly longer.

Ingredients(Sweet Crust Pastry) 

65g butter
65g margarine
65g icing sugar
250g plain flour
1/2 egg
1tsp vanilla extract

1. Measure butter, margarine, icing sugar and plain flour in a large mixing bowl. 
2. Use yr fingers, incorporate the cubes of butter and margarine into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture.  
3. Add the eggs and vanilla extract to the mixture and gently work it together till you have a ball of dough.
4. Let it rest for ten mins. 
5. Divide the dough and press them into tart trays. (I didnt have tart trays so i substituted with mini muffin tins.) Prick some holes with fork.
6. Bake for about 12-15 mins, until golden brown. 

Ingredients ( Pastry cream) 
60g sugar
2 egg yolks
1 1/5 tbsp corn starch
1 tsp vanilla extract
150 ml of milk

1. Simmer milk and vanilla extract. 
2. Mix sugar and egg yolks until even.
3. Add corn starch
4. Whisking constantly, slowly pour the hot milk mixture into the egg yolk mixture. Strain the mixture if egg starts to curdle. pour mixture back into saucepan and cook over medium-high heat, whisking constantly until it thickens and remove from heat. 
5. Add butter and mix evenly. 
6. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.

Supposed to be white chocolate chip blondies but apparently i cant find white chocolate chips at the supermarket. Had the strong urge to bake that very night, so i had no choice but to use the normal chocolate chips. I've gotten this recipe from one of my favourite youtube chef, Laura Vitale. I baked this blondie long time ago, with white chocolate chips and there's really a difference between white chocolate chip and chocolate chips. I prefer the one with white chocolate chips though. The most recent blondie with chocolate chips is delicious too and it received good comments. I guess it's just personal preference. You should try this. THese blondies are really really good.

Ingredients: ( adapted from here)
1 Cup plus 2 Tbsp of All Purpose Flour
1 tsp of Baking Powder
¼ tsp of Salt
80g Brown Sugar
40g of Granulated Sugar
1/3 Cup of Unsalted Butter at room temperature
½ tsp of Vanilla Extract
1 Large Egg
2 Tbsp of yogurt/sourcream
1 Cup of Chocolate Chips
Process,

1) Preheat your oven to 350. Grease a 8 by8 baking pan and line the bottom with parchment paper, set aside.

2) Add 2 tbsp of the flour to the chocolate chips and stir to make sure all the chocolate chips are coated in the flour. Set aside.

3) Add the baking powder and salt to the remaining flour and set aside.

4) In a large bowl cream together the butter and sugars, add the egg, vanilla and sour cream, mix until you have a smooth mixture.

5) Add the flour mixture and mix to combine. Fold in your chocolate chip mixture and spread the batter evenly in your prepared pan.

6) Bake for 25 to 30 minutes. Let cool completely before cutting into bars.

Have been eyeing on this recipe for a long time and i finally get my hands on it. I had some left over cream cheese in the fridge so i decided to make some bailey's cream cheese frosting. I will usually cut down on the amount of sugar. However, there is no need to cut down on the sugar level. The cake isnt too sweet because of the volume of coffee and bailey's. Well, I will personally prefer a stronger bailey's taste. One more thing, I halved the recipe and still baked in an 8X8 inch cake tin because i didnt have enough butter. Just that the cake is slightly lower than the one in the original recipe.



The powdered sugar frosting seemed to seep into cake or sth. It turned brown the next day.

Ingredients ( Adapted from here)

125g grams plain flour

5/8  teaspoon baking soda
1/4 teaspoon salt
47.5 grams natural cocoa powder
150 grams sugar
125 ml (1 cup) brewed strong coffee, can be hot or at room temperature
112.5 grams butter, chopped, can be cold or at room temperature
187.5  ml Baileys Irish Cream
1 egg
1/2 teaspoon vanilla extract

Preheat the oven to 160 degrees Celsius. Butter a 8 x 8 x 3 inch tin and line the bottom with baking parchment / paper. Set aside.

Measure the plain flour, baking soda and salt in a small bowl. Whisk the mixture with a wire whisk to distribute the baking soda and salt evenly.

In a small pot, measure the cocoa powder and sugar. Add in the coffee and butter. Heat the mixture on medium heat, and whisk frequently until all the butter has melted, and the cocoa powder and sugar has dissolved. Pour the cocoa-coffee into a large mixing bowl and let it rest for 10 minutes to cool down.

Stir in the Baileys. Crack in one egg into the cocoa-coffee mixture and whisk it in until it has been fully incorporated. Whisk in the second egg then whisk in the vanilla extract.

Sift in the flour mixture and whisk in gently until all the flour has been incorporated. The cake batter will be thin (very liquidy) and bubbly (because of the reaction between the baking soda and the cocoa powder). Pour the cake batter into the prepared tin. Lift up the tin and drop it on the table counter-top gently 3 to 5 times to remove excess air bubbles.

Bake the cake for 1/2h. Cover the top of the cake with aluminum foil and continue baking for 15 minutes until a skewer inserted into the centre of the cake come out with very little crumbs.Place the cake tin on a wire rack and let it cool completely.

Slice, dust with icing sugar, and serve!

Specially baked this for Woon's birthday. Decided not to waste my left over heavy cream that i used to make the chocolate ganache since i have to finish using them in five days. Really easy recipe. No oven involved. All you need is the fridge.

Ingredients: ( makes about 14 truffles) 

250g of good quality chocolate

1/3 cup of heavy cream

1tbsp of sugar

Steps:

- Heat up the heavy cream.

- Add sugar and chocolate into heavy cream when it is simmering.

- Stir with a spoon until the mixture is well blended and smooth. Pour in a bowl.

- Refrigerate for 4-5 hours/overnight until set.

- use a spoon to roll them into balls and coat with cocoa powder or any desired topping like nuts etc..

- Best: Serve cold.

Been ages since i last used the oven. Up till now, i am still baking with my broken oven. The front piece of glass came off so I have to get someone to fix it back. I was thinking of using 3M tape to stick it back but ... HMMM. I have been wanting to try making chocolate ganache for forever but too lazy to buy heavy cream since i have to travel ALL THE WAY TO PHOON HUAT just to get heavy cream. I have tried to make chocolate ganache for a few times but they were pretty fail. My very first time: COMPLETE FAILURE. Although this time isn't perfect yet but at least there were improvements. The trick is to use heavy cream. NOT thickened cream. I used thickened cream for my first attempt and that explained why it was so liquified. To make ganache, you should get cream of at least 38% fat content.  But supermarkets hardly sell heavy cream. I have never seen heavy cream sold in supermarkets, even the higher end ones. So do not  just simply substitute thickened cream for heavy cream. Abandon that misconception. They are DIFFERENT. To double confirm, check the fat content, you'll never go wrong with that. Made this with my favourite chocolate cake recipe. So far, i have been using that chocolate recipe for my chocolate cupcakes. Just make some slight changes here and there.



Recipe: 

Cupcake: [ Makes about 12 small cupcakes or 6 medium cupcakes]

45 grams all purpose flour
10 grams good quality Dutch-processed cocoa powder
1/2 teaspoon baking powder ( As this is a really low cake, I added slightly more baking powder )
Pinch of salt
55 grams good quality dark chocolate, roughly chopped
100 grams unsalted butter, can be cold or at room temperature
90 grams caster sugar
2 eggs

- Preheat the oven to 175 degrees Celsius.

- Measure the flour, cocoa powder, baking powder and salt in a small bowl. Use a wire whisk and whisk the dry ingredients together until they are all well-mixed and evenly distributed.

- Measure the dark chocolate and unsalted butter in a large heatproof bowl and melt them over a pot of simmering water, stirring occasionally. Alternatively, you can microwave them under medium high heat at 15-25s interval. Stirring during each interval.

- Remove the heatproof bowl from the pot/microwave. Add in the caster sugar and whisk gently – not all of the sugar will dissolve. Mixture’ll be a little grainy Let the mixture stand for 10 minutes to cool down slightly (the eggs will scramble if added to a hot mixture).

- Crack in one egg into the chocolate mixture. Whisk the mixture (yes, same wire whisk!) for 30 seconds until it is fully incorporated. Whisk in the second egg, and then whisk in the vanilla extract.

- Sift a third of flour mixture into the chocolate batter and folding gently using a large metal spoon or rubber spatula. until all the dry ingredients have been incorporated

- Bake for about 15 mins ( for small size cupcakes).

- Let it cool before you top with the chocolate Ganache.

Chocolate Ganache:

Ingredients: ( I'll update this when i get home) 

Heavy cream

Chocolate

2 tbsp of honey ( optional. For glossy appearance)

 

Chocolate is our all time favourite but at times when we are going for something lighter and refreshing, do consider strawberry cupcake! I baked this together with Green Tea Cupcakes for Wanping's 19th! I love this cupcake. Its moist, light and fluffy. The strawberry frosting tasted like icecream.

Recipe ( Adapted from Cupcakes with attitude- makes 12-13 cupcakes) 

cupcake
Cake flour- 165g
Baking powder 1 tsp
Salt 1/4 tsp
Strawberries 100g
Full cream milk 4 tbsp
vanilla extract 1 tsp
Butter 125g
sugar 180 g
Egg 1 large
Egg White  ( from 2 large eggs)

Steps:

1. Preheat oven to 180 degrees celcius
2. Sift flour, baking powder, salt tgt
3. Process strawberries in a blender to get 100g of puree
combine milk, vanilla extract and strawberry puree in a small bowl and set aside
4. Cream Butter in an electric mixer for a few mins and gradually add sugar and continue to beat until well combined
5. Add egg and \egg whites
6. Add half the mixture prepared in 2, followed by strawberry mixture in 4. COntinue beating and add the remaining flour mixture and continue to bat until batter is well mixed.
7. spoon batter into cupcake and bake for 20-25 mins.
8. Remove cupcakes from tray and place them o a cooling rack to cool.
9. Pipe strawberry buttercream on top of cupcakes and top with slices of strawberries.

 

Frosting:

Strawberries- 50g
Butter-62.5 g
Shorterning 62.5g
Salt a pinch
VANILLA EXTRACT 1/4 tsp
ICING SUGAR 200G

1. Process strawberries in blender to get 4 tbsp of strawberries puree and set aside.
2. Beat butter/Vegetable shortening for 2-3 mins and set aside.
3. Add icing sugar and mix until ingredients are well combined.
4. Gradually add pureed strawberry 1 tbsp at a time and stop until you achieved the desired consistency.

Besides oreo cupcakes, I baked bailey cupcakes for my colleagues on my last day of work. I found them a little too sweet for my liking. Nevertheless, they were all gone within mins! But again, cupcakes are meant to be sweet right? HAHA. I baked them the day before and the cakes were still pretty moist the next day. If you dont really fancy sweet stuff, I recommend that you reduce the sugar level of the cake. Dont forget that the bailey frosting is sweet too. Sweet cake + sweet frosting= MEGASUGARKILL.


CAKE
Ingredients: ( Makes 6 medium cupcakes)
45 grams all purpose flour
10 grams good quality Dutch-processed cocoa powder
1/2 teaspoon baking powder ( As this is a really low cake, I added slightly more baking powder )
Pinch of salt
55 grams good quality dark chocolate, roughly chopped
100 grams unsalted butter, can be cold or at room temperature
90 grams caster sugar ( I cut to 75g and it's still too sweet for my liking)
2 eggs
Bailey Irish cream ( Up to own preference.  I cant rmb how much i added but i added them in tablespoons and tasted them accordingly to achieve desired taste.)

- Preheat the oven to 175 degrees Celsius.
- Measure the flour, cocoa powder, baking powder and salt in a small bowl. Use a wire whisk and whisk the dry ingredients together until they are all well-mixed and evenly distributed.
- Measure the dark chocolate and unsalted butter in a large heatproof bowl and melt them over a pot of simmering water, stirring occasionally. Alternatively, you can microwave them under medium high heat at 15-25s interval. Stirring during each interval.
- Remove the heatproof bowl from the pot/microwave. Add in the caster sugar and whisk gently – not all of the sugar will dissolve. Mixture’ll be a little grainy Let the mixture stand for 10 minutes to cool down slightly (the eggs will scramble if added to a hot mixture).
- Crack in one egg into the chocolate mixture. Whisk the mixture (yes, same wire whisk!) for 30 seconds until it is fully incorporated. Whisk in the second egg, and then whisk in the bailey irsh cream.
- Sift a third of flour mixture into the chocolate batter and folding gently using a large metal spoon or rubber spatula. until all the dry ingredients have been incorporated
- transfer the cake batter into the lined muffin tin.
- Bake for 18-20 minutes until the top bounces back when touched lightly and a skewer inserted into the centre of the cake comes out clean.

Baileys frosting:

Ingredients:
- Veg shortening 60g
- Butter 40g
- sifted Icing sugar  100g
- Baileys Irish Cream ( prolly about 3-6 tbsps? it depends on your own preference)

- Beat veg shortening in electric mixer for about 2-3 mins on medium speed.
- Add in Bailey Irish Cream
- Add icing sugar and continue beating until all ingredients are well combined
- Gradually add water to achieve desire consistency. (optional)

 Ops. The frosting is almost the same height as the cake. HAHAHA.