New Year, Sweet Beginnings

By: Sarah

 

It’s 2024, it’s time to dream a new dream. Resolutions, nah, ditch that cliched resolutions. Dive into joy and peace. Set new goals, (reminder to myself: save, save, save). Big dreams, why not, we always hope for the better. A new year is a new beginning, a fresh, clean start. Let’s fill a new big white sheet of paper of fun times, of small victories, of new acquaintances, of opportunities, of beautiful things. Keep doing something, keep making memories.

I have a big smile on my face looking at birthday pictures of this one sweet little girl who is a big fan of my Chocolate Cake. Cousin Dutchie’s granddaughter Aissa is loads of fun. And here’s my cousin’s briefs of sweet and sassy baby girl (and she sure loves to dance!).

“Aissa Loren Zavalla Chua celebrated her 4th birthday today, December 20! She had a blast with all the surprises Mommy Joanna and Daddy Jody prepared for her to enjoy with her cousin and friends. She started the day at Build a Bear to select and make her own cuddly bear, then off to Sweet and Sassy for dress up, make up and nails done, as well as pictures taken with Santa Claus. After which, she had a wonderful gathering at their house for a very sumptuous dinner with family (and brother Micha) and friends. Her fave and most requested Chocolate Cake (decadent, rich and super moist) made by Tita Sarah was a delight as shown in the sparkle of her eyes when she blew the candles on it. This sweet and sassy, witty and highly inquisitive child indeed had an exquisite day celebrating her 4th birthday. To my “Pokengkay and Aling Maliit”: STOP GROWING UP SO FAST!” Your Lolee Dutch

AISSA’S SUPER MOIST CHOCOLATE CAKE

Dry Ingredients:
3 1/2 cups All-purpose Flour
1 tablespoon double-acting baking powder
1 tablespoon baking soda
1 1/2 cups unsweetened cocoa powder
2 teaspoons Instant Coffee Powder
1 teaspoon salt
Wet Ingredients:
4 large eggs
4 cups white granulated sugar
1 cup vegetable or canola oil
1 tall can evaporated milk + 1 tablespoon white vinegar
(stir and let mixture sit until curdled)
2 cups hot water

Preheat oven to 300 F. Grease and line two 10 x 3 inch round pans, and one 6 x 3 inch round pan.

In a medium bowl, sift together the dry ingredients. You can also mix using a wire whisk.

In a large bowl, mix well the eggs, sugar, oil, and milk using a wire whisk. Add sifted dry ingredients all at once and mix until there are no traces of dry ingredients, scraping the sides and bottom of the bowl. Lastly, blend in the hot water, mixing until just combined. Do not overmix. Divide the cake batter between the three prepared pans and bake in the preheated 300 F oven 1 hour and 15 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let the cakes cool in the pan for 10 minutes. While cake is warm, unmold and cover with cling wrap to cool completely. Better to place in refrigerator overnight and use the next day.

CUSTARD FILLING

for 2 layer cake
1 cup (250 ml) whole milk
1 tsp vanilla extract
3 egg yolks
1/3 cup white granulated sugar
3 tablespoons cornstarch
1 tablespoon Unsalted butter

In a saucepan over medium heat, bring to a slight boil the milk and vanilla, then remove from the heat. In a bowl, beat the egg yolks, sugar and cornstarch using electric hand mixer until light and fluffy. Slowly add the warm milk, mixing well. Put this mixture back in the saucepan and mix until it thickens. Add the butter last. Transfer to a bowl, cover with cling wrap, placing the cling wrap touching the top of the mixture to prevent forming a skin. Chill until ready to use.

CHOCOLATE FUDGE FROSTING

6 1/2 cups (800 grams) powdered sugar, sifted
1 3/4 cups (160 grams) unsweetened
cocoa powder, sifted
1 teaspoon salt
1 1/4 cups + 2 tablespoons
(300 grams) Unsalted butter
200 ml boiling water
Blend together with spatula, then beat with electric hand mixer. Add 120 grams dark Belgian chocolate (melted)

Continue beating until well incorporated and smooth. Cover with cling wrap, placing the cling wrap directly against the surface of the frosting to prevent a skin from forming, and then cover the bowl with another sheet of cling wrap. Chill for 30 minutes. Or let stand at room temperature overnight.

Fill and frost 2 layer cakes. And have the mini chocolate cake a small personal cake of the celebrant (a mini cake she doesn’t have to share).

LAST WORDS: Live the life you love, love the life you live! Viva 2024.