Archive for October, 2015

I brought an old dessert cookbook to my friend’s house many years ago, made an interesting “Chocolate Magic Cake” together which involves pouring boiling water over a chocolate batter.  After that night, I never saw that book again.  I was always thinking of this fudge cake with a lot of chocolate sauce and after many years I decided to google for an online version.  This should be it, and I followed reviewers about adding more chocolate flavor and a bit of butter cubes to thick up the sauce.  Most important is not to invert the cake as stated in the original recipe.  It would be a big mistake to invert this runny cake onto a platter that would make a huge mess (that’s the last thing I want to do to end an dinner).  I cut down the sugar too and let’s see if it will still be sweet enough.

Adapted from:  Glendora’s Chocolate Fudge Pudding (Cake) – Printer Friendly – Allrecipes.com


  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup white sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon semi-sweet chocolate chips
  • 1/4 teaspoon salt
  • 2/3 cup milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts (optional)
  • 1 tbsp of butter, cubed
  • 3/4 cup brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tbsp semi-sweet chocolate chips
  • 1+3/4 cups boiling water


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
  2. Whisk flour, baking powder, white sugar, 3 tablespoons cocoa powder, 1 tablespoons chocolate chips and salt together in a large bowl. Mix in the milk, oil, and vanilla extract. Stir in nuts. Pour batter into prepared baking dish.
  3. Sprinkle cubed butter onto the batter.
  4. Mix brown sugar, remaining 1/4 cup cocoa powder and 1 tbsp chocolate chips together; sprinkle over batter in baking dish.  Pour the boiling water slowly over the top of the batter and topping.
  5. Bake in the preheated oven for 40 minutes. The top of the cake will be set and the bottom will be runny. Divide into 8 portions and spoon each portion onto a plate.  Drizzle sauce over the divided cake and serve with vanilla ice cream.

Oct 12,2015 night test: Step 2:  I used 5 tbsp cocoa powder and 2 tbsp chocolate chips in the dry ingredients, and used only 1/2 cup milk as in the original recipe.  Huge problem with a super thick / dry batter as I increased the dry ingredients without compensating with more milk.  I’m editing the portion to just 3 tbsp cocoa powder and 1 tbsp chocolate chips with increasing more milk, so hope the cake would end up with more sauce than the one I get tonight.  I will try this cake once more to confirm the ingredients.

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Seems like most online recipes for sesame mousse use the more expensive and harder to buy sesame paste / have to grind your own black sesame.  I only had black sesame powder (cheap and easy to find in Asian market) at home and using a green tea mousse recipe as guideline, I came up with a pretty decent black sesame mousse.  I used a small amount of cream cheese to replace raw egg yolks in the green tea recipe as strong egg yolk taste may cover up black sesame fragrance yet I need some thickener, so a small amount of cream cheese is a good choice.

Black Sesame Mousse (with green tea mousse on green tea sponge cake and chocolate sponge cake)

Black Sesame Mousse (with green tea mousse on green tea sponge cake and chocolate sponge cake)


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