made in MyKitchen | marie batik cake
WARNING!
This entry is not suitable for those against usage of explicit expressions in describing food..please restraint from reading further if you’re prone to succumbing to temptations..
well, don’t say i never warned you..i had the best ever orgasm the other evening..gastronomically..was literally swooning in chocolate-covered ecstasy and licking my fingers clean after i was done..i’m telling you, that cake was BAD..it satiated my lust for gooey chocolate like never before..it was deliciously wet, glistening and oh, so soft in all the right spots..and hard too, perfectly where it’s supposed to be..did i say it was sweet? the kind of sweetness that makes you wish you could drizzle it all over your body and lick every bit off using just your tongue and nothing else..i couldn’t keep my deliciously soiled hands off it~
JJ, you should’ve warned me before i devoured it like the hungry wolf i never thought i could be!
“yo babe, cara membuat nya; mula2panaskang butter pah tu campur susu pekak manis,quantity tu terpulang, pah tu campur serbuk coklat panaskang sapa mendidih…sapa jadi ge coklak cair…sekuk marry tu mu repih2 kang die dalam satu bekah…pash tu mu cuoh coklak cari tu atas sekuk sakni and ratakang2..pahtu buh ke satu tempak sejuk dang dingin wi ye keras molek…jadilah kek.”
that’s an actual copy-pasted excerpt from a Facebook message liaison between JJ and myself..in Terengganu slang/dialect..shall translate it in detail as i go through the recipe further on..
a friend’s sister is selling this Marie Batik Cake on Facebook, and i recalled seeing photos of the exact same cake posted by JJ quite some time ago..i was coincidentally in the mood for some sweet stuff (pms approaching) and i quickly sent JJ a message enquiring her about the recipe..i couldn’t wait for her reply..i was THAT desperate, see..when a woman you know/love is in the same situation i was in (pms), do give in to her cravings/wants/needs, or she’ll give you a hell of a ride, fueled by raging hormones caused by the dreaded monthly episodes..i don’t know about other Venus inhabitants, but i can be very cranky during that period..and only sweet stuff can cool the blazing heat down..oh yeah, Cactus knows that too well, and he’s always prepared, the dear soul he is..i think he’ll never forget that one time he experienced the Miss Cranky, Difficult And I Hate Everything And Everybody nightmare..
enough about me and my Ms Hyde side..let’s move on to my Dr Jekyll inspired experiments in the kitchen..
i’m not sure where this cake originates from, but i DO know that it’s sinfully delicious..and so, so easy to make, you won’t believe how easy it is..it’s basically a mash up of biscuits and chocolate ganache..and you don’t even have to bake it! =D
marie biscuits
“sekuk marry tu mu repih2 kang die dalam satu bekah…”
you can get this Marie biscuits practically anywhere that stocks packed biscuits..i bought mine from the convenience shop downstairs..
break the biscuits into pieces of threes or fours..
ganache – unsalted butter, sweet creamer, cream (optional) & cocoa powder
“mula2panaskang butter pah tu campur susu pekak manis,quantity tu terpulang, pah tu campur serbuk coklat panaskang sapa mendidih…sapa jadi ge coklak cair… “
to make the chocolate ganache, you’ll need unsalted butter, sweetened creamer, and cocoa powder..i added a bit of cooking cream, to lessen the sweetness from the creamer..the creamer and cream in ganache keeps it wet, and not hardened when the chocolate cools off..if you’re making cookies and want to cover parts of it with melted chocolate, don’t add cream or creamer while melting pieces of cooking chocolate+butter, as the cookies will end up really sticky..unless of course, that’s what you’re really looking for..butter helps bind the chocolate particles together and also gives it a lovely shine in the end..
chocolate ganache
first thing to do is to melt the butter in a pan/pot over low heat..do NOT use medium-high heat as butter gets burnt really fast, because of its considerably low smoking point..
once the butter is melted completely, quickly stir in sweetened creamer, cooking cream and cocoa powder..i used a whisk to aid me in this step..stir the mixture well to get everything mixed up evenly..
to keep the ganache warm, pour it into a prepared double boiler..alternatively, boil some water in a pot, place a glass or metal bowl that’s bigger than the pot’s diameter on top..there you go, a makeshift double boiler for those who don’t own one, like me..however, if you bake all the time and use melted chocolate very often, it’s advisable to get one for ease of use..for all you know, you’re going to need that extra pot or bowl to use, and hey~ it’s perched on the stove, acting as a double boiler..
loaf tin
i used a loaf tin for this cake..you can use tins of whatever size or shape of your choice..and the really good thing about this cake, is that you don’t really have to rely on ingredients’ measurements..like, let’s say you ran out of chocolate ganache, you can easily whip up another pot of the amount you’ll need in a jiffy..same goes for the biscuits..what, no more broken biscuit pieces? just break more when you need it..
ganache, biscuits, and ganache finale
“pash tu mu cuoh coklak cari tu atas sekuk sakni and ratakang2..pahtu buh ke satu tempak sejuk dang dingin wi ye keras molek…jadilah kek.”
once the chocolate ganache is ready, pour a bit into the cake tin as a first thin layer..tilt the tin for the ganache to cover the bottom of the tin entirely and evenly..i also let it cover the sides somewhat..
next, arrange the broken biscuit pieces on top of the ganache..after that, a thin layer of ganache..and then, biscuits..and ganache..and biscuits..until you start to run out of biscuits..then, a final layer of ganache..it’s really fun making this cake, what with the layering and the occasional snacks of biscuit dipped in ganache..i tell you, the process of making the cake itself is going to make you fat, faster than walloping multiple slices when the cake’s done..i wasn’t even halfway through layering when my vigorous snacking cleaned me out of ganache..i had to prepare a second pot for the rest of the cake..teeheehee~
just imagine how the cake will look like when it’s cut into slices..the way you arrange the biscuits will determine the pattern formed on the cake slices..well, i just wanted to finish preparing the cake and eat it as soon as it’s ready, so i didn’t quite bother about the pattern..call it, the Desperate Craving For Chocolate pattern if you like, heh~
when the final layer’s on, it’s ready to be chilled..pop it into the fridge for a few hours..i chilled mine overnight..i had to divert my attention away from the delicious cake firming up in the fridge by watching a few episodes of Big Bang Theory (forgot which season, repeat)..which was not that good an idea as everyone in the show is always eating something in every other scene..
beeyootiful~
once the cake is properly firmed up, take it out from the fridge..run a thin spatula around the sides of the cake to loosen it up..flip it on a tray and shake/tap on the tin a little to get the cake to come off the tin..
marie batik cake
after that, slice the cake into small pieces..i couldn’t refrain myself from wolfing down a few slices before remembering Cactus upstairs in the study/music room, slaving away on work reports..honestly, if i happened to be alone, i would’ve finished the whole thing there and then..i asked JJ how long the cake can last before it starts to get moldy..now i understand the reason for her answer - tahan?hok tu aku dok leh nok confirm sebab aku makan sorang abih sehari (how long will it last? i can’t confirm that as i finished it off all by myself in a day)
marie batik cake
Marie Batik Cake
Ingredients :
- Marie biscuits/other plain, dry tasting biscuits/crackers, broken into pieces
- ganache – unsalted butter, sweetened creamer, cooking cream(optional), cocoa powder
Method :
- to make the ganache, melt butter in a pan/pot on low heat. quickly stir in creamer, cream and cocoa powder. stir well to mix everything evenly
- pour ganache into a cake tin to form a thin bottom layer
- arrange biscuit pieces on top of ganache, side to side
- repeat layers until there’re no more biscuit pieces left
- finish off with a final layer of ganache
- pop the cake in the fridge to chill and firm up for a few hours/overnight
- slice into small pieces, serve, and enjoy
8 Comments on “made in MyKitchen | marie batik cake”
Say something~
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
whytevee
My eRecipeCards Badge
I’m A Member Of
This is a wonderful post. Love the series of photos and such details…
Please consider…
Greetings. This is my first time on your blog, but you have a terrific one. I am always on the look out for new blogs, new ideas. I especially appreciate all the details you do, so many photos makes it seem like anyone can replicate the recipe!
I am asking, would you please consider posting a few of your favorite recipes on erecipecards.com
http://erecipecards.com/
It is a tool for bloggers to see and to be seen. Your posts would fit in perfectly.
in addition, all photos, recipe titles as well as your blog name would link directly back to your blog. Thus giving you new attention and potentially new readers.
Or, if you just want to take a look at a lot of fellow food bloggers all in one place. A great learning experience to get ideas about how to establish your own blogging voice!
Please take a look. If you have any ideas or questions, please do not hesitate to write
Dave
http://erecipecards.com/
Contact@eRecipeCards.com
hello~
thanks for dropping by..will do~ =D
Hi..tried this recipe, but my chocolate doesn’t harden.. i mean, when i tried to cut it, it still gooey. i didn’t add cream as i want it to harden. can u tell me what could be wrong?
hey~
the chocolate part is not supposed to stay hard once it’s out of the fridge, as it’s ganache..the butter should help the ganache solidify when it’s chilled, but if you add too much butter, the whole cake will taste really oily..
if you prefer that type of solid cake, try this combination instead – cooking chocolate/chocolate bar, sugar, cream, just a bit of butter..use the double boiler for this..if you don’t have one, do this – boil water in a small pot..place a bigger ceramic/glass/metal bowl on top of the pot..lower the heat slightly, but make sure the water is still boiling away..place broken up chocolate pieces into the bowl..let the chocolate melt completely..stir in sugar and some cream..mix well..add in a bit of butter in the end..once everything’s well combined, you can then proceed to build the cake layers..
hope this helps~ =D
Thanks a lot on your tips..
no problem~ good luck~!
Hi i just discover your blog and although your writing is very explicit but who cares we are adult
hmm… i read the blog but i could find the measurement for the ingredients…would you mind to share? thanks.
Cheers, Jamie
hey there jamie,
welcome to my little space~ i do have to apologize for the lack of measurement for ingredients. this is one of those recipes that depends more on your sense of taste and feel. you can modify/adapt it to suit your liking, in a way