I used alot of time making this cake because I can't decide if I should use the K beater or the wire whisk. Finally, I choose the K beater. Since I only have one beater and one mixer bowl, I have to wash after I cream the cheese part. When I am about to start my cake batter portion, I realise my SR flour has expired and I have to google for a substitute and finally settled with mixing baking powder and plain flour. The "formula" that I used is to add 1 and a half teaspoon of baking powder to 140g flour to make 140g of SR flour. The recipe called for 120g flour, so I just estimate and mix. I also, out of convenience, reduce the butter by 6g. I also used icing sugar for the cheese mixture rather than caster sugar.
The outcome? The cake has many bumps on the surface, not sure why. It did not rise alot, and I tent it throughout after half the baking time because it is chocolate cake and it is difficult to see if the top is burnt. Since it is for other's consumption, I think I want to see how it taste before letting other people eat it. So I tasted a corner. The chocolate part is rather dry, but the cheese part is defnitely super yummy.
After the gathering, I brought back an empty container. My 2nd aunt took the remainders. All of them who ate said they love the cheese portion and said the same thing "the chocolate part is dry".
My kids did not get to eat any (besides the little bit of sampler) so I baked for them again the next day. This time I use SR flour with the right amount of butter and it resulted in a cake with very moist and soft chocolate part with the same super yummy cheese part. I gave some to my boy's classmate's mum and she also said the cake is very yummy.
The whole cake is gone on the 2nd day. I think the chocolate part taste close to Sara Lee. Wonder if I can just bake the chocolate part portion and "serve" as Sara Lee to my kids. They have finish 4 boxes of Sara Lee this month.
Cake made from SR flour. Rises better.