Tuesday, September 4, 2012

Making Carnival Chocolate Glazed Butter Cake

Gone are the days when I could travel long-distance with my husband. As my tummy gets bigger and heavier (plus I have to pee way too frequently), I get a bit lazier to leave the house when it's not necessary or if there is no exact destination to go. The farthest place I went in the past few weeks was IKEA Store in Kuala Lumpur because my husband and I needed to get some stuff for our new house. Also, the nesting instinct has perhaps kicked in because I have been incredibly obsessed with cleaning my room, preparing baby's stuff and washing dirty laundry as often as I could!

On top of that, my baking mood has somehow decreased too, thus, I have not been vigorously updating my blog with lots of recipes or baking stories of late. Yet, I am not sure what went into my mind, yesterday afternoon I got the strong urge to have fun in the kitchen again with my baking ingredients and utensils as I knew that I am going to miss all my baking frenzies, when my baby arrives.

To cut the story short, in an attempt to finish my butter leftover in the fridge, yesterday I decided to bake a really simple butter cake and glaze the cake's top with some melted chocolate. The recipe I share below may result in a pretty thin butter cake, so if you wish to have thicker cake, you might want to double the ingredients or use a smaller but taller cake pan.

Aren't the colourful sugar sprinkles cute?

Carnival Chocolate Glazed Butter Cake


  • 3 Eggs
  • 50gr Fine sugar
  • 1/2 tsp Cake emulsifier/SP
  • 35gr Cake flour
  • 5gr Corn starch
  • 5gr Milk powder
  • 1/2 tsp Vanilla essence
  • 60gr Unsalted butter, melted and cooled
  • 100gr Cooking chocolate, chopped into small pieces
  • 1 tbsp Cocoa powder
  • 30-50 ml Heavy cream or liquid full cream milk (as the cream's substitute)
  • Rainbow sugar sprinkles


  1. To make the cake: Sift together cake flour, corn starch and milk powder.
  2. In a mixing bowl, cream together the flour mixture, sugar, vanilla essence, eggs and cake emulsifier by using high-speed electric mixer until the cake batter is thick and white.
  3. Add the melted butter into the cake batter and incorporate well by using rubber spatula.
  4. Pour the cake batter into a cake pan already greased and lined with parchment paper.
  5. Bake the cake in a preheated oven until the cake is golden brown or use a toothpick to test if the cake is done. If the toothpick comes out dry after you poke it into the middle of the cake, it is done. Let the cake cool before removing it from the pan. Set aside.
  6. To make the chocolate glaze: Put the cooking chocolate pieces and cocoa powder in a large bowl. Set aside. Heat heavy cream or liquid milk until it comes to boil. Remove the heat then pour the cream/milk over the cooking chocolate pieces and cocoa powder. Stir with a balloon whisk until the chocolate glaze is completely mixed and glossy. If you want a thicker chocolate topping consistency, stir in more cooking chocolate into the mix. Let it cool before pouring into the cake's top.
  7. To glaze the cake: Pour the chocolate glaze over the top of the cake then immediately decorate the cake with rainbow sugar sprinkles or any other edible sugar decorations as desired. Once the chocolate glaze is dry, cut the cake into squares and serve.

Melt-in-the-mouth butter cake.

Despite its simple ingredients and baking methods, this butter cake tastes really delicious and has soft texture. The chocolate glaze is not so sweet so I think it's pretty much safe to be consumed by adults who have concerns with sugar intake, as long as they don't overeat the cake. After his first bite, my husband complimented me on this cake. Also, I guess this cake would definitely serve as a nice treat for children too.

** Get the printable version of this recipe HERE.


  1. Gorgeous cake and yes, love the colors and sprinkling of the rainbow sugar on top.

    I have replied your mail.

  2. Ahhhh nooo! No I must have rainbow sprinkles! this looks beautiful, happy nesting!


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