Made this cake for 3 people’s birthday

Bought Bali coffee and cocoa powder, and dark chocolate. It’s time to use these newly bought two different-shaped moulds. I made this cake for my belated birthday and two of my sisters in Christ’s birthday celebrations. One of my sisters in Christ’s birthday is in 6 days, and she will be 81 this year.

It’s a privilege to have another year of life. There’s almost nothing like the overwhelming love and tender compassion of God who has provided us life, friendships, and for me, His Glory Gift of baking & cooking that I can share with my sisters in Christ. God’s tender compassion and secure care are evident in the beautiful cake where God’s Loving Presence grants us Peace and Protection and reminds us that He carries us close to His heart.

Everyone enjoyed eating the cake; my sisters in Christ asked for some to take home for their husbands and families to taste. Thank you, God, for your help in baking this beautiful, moist, and delicious cake for the three birthdays. Happy birthday to my two sisters in Christ and me. Let’s bake with JOY, PEACE, AND LOVE!!!!

Ingredients

Cake

250 g butter
250 g plain flour
200 g castor sugar
125 g melted dark chocolate (see Tempering chocolate)
4 eggs
120 ml pouring vanilla custard
1 Tbs Bali coffee and cocoa
1 1/2 Tbs hot boiling water
1 1/2 Tsp baking powder
pinch of salt

Tempering chocolate

290 g dark chocolate
1 Tsp truffle infused oil
200 white chocolate

Method

Do dark chocolate tempering in advance a day or a few hours

In a pot, place about 6 inches of water on medium heat. Put a metal or glass bowl on top without touching the water and cover / sit on top to prevent steam from escaping. Add dark chocolate into the metal bowl, stirring from the middle out until the chocolate is melted completely.

Remove from the hot pot and switch off the hob. Stir in the oil until the chocolate is glossy and forms a slightly thick liquid. Pour into a microwave jug. Now pour into the 15 round moulds and place them in the freezer for 2-4 hours until hardened and set. Next, pour into the 5 square moulds and place them in the freezer for 2-4 hours until set and hardened. With leftover tempering chocolate, cover with cling wrap and sit at bench top until needed.

Once the chocolate from both mould is set, take them out and store them in an airtight container in the freezer until needed.

The next day or 4-6 hours later

Preheat oven to 175 degrees C. Greased and lined the 20 cm round pan. Set aside.

Using the same pot for tempering chocolate, make sure there is enough water in the pot; on medium heat. Remove the cling wrap. Place the metal bowl on top of the pot. Let the chocolate melt. After a few minutes, about 2-3 minutes, the chocolate will be in liquid form. Add in white chocolate, stirring from the center out until the white chocolate melts. Be mindful, white chocolate can harden quickly; keep putting the metal bowl back on top of the pot and stir a couple of times to dissolve.

In a mug, place Bali coffee and cocoa powder and pour hot boiling water; stir until the powder is dissolved and set aside. Next, in a deep metal plate, sift flour, baking powder, and salt. Mix well and set aside. Beat butter until creamy for about 5-7 minutes.

Add in caster sugar into the butter and beat again until light and fluffy, about 5-7 minutes. Next, add in the egg one at a time; beating well with each addition. Then fold in the flour mixture with a big metal spoon or wooden spoon, alternating with pouring in the vanilla custard. Mix until well combined; do not overmix.

Now spoon some batter, about 3 big metal spoons, into a smaller metal bowl. Pour the Bali coffee and cocoa into the batter. Mix well to get the coffee/cocoa colour. Then spoon some batter, about 2 big metal spoons, into another small metal bowl. Pour the melted chocolate in and stir the chocolate batter to coat well.

Spoon some batter from the mixing bowl into the prepared pan, followed by Bali coffee and cocoa and then the chocolate batter, making it look like 3 spoonful colours on the base of the pan. Repeat the process of 3 spoonful colours until all the batter is finished. Using one beater, swirl around the batter to create a marble effect. It doesn’t have to be a perfect swirl. Gently smooth the top and give a couple of gentle knocks on the bench top. Bake for 50 minutes.

After 50 minutes, my cake still has liquid and is not cooked yet. Cover with a bigger metal bowl and place back into the oven. Bake for another 20 minutes. At 10 minutes, do check by pricking with a skewer. If the skewer still has batter, place it back in for a further 10 minutes. When time is up, I prick all around in 5 different places to make sure it’s cooked.

Leave in the oven for 35 minutes with the door closed. Remove to a wire rack to cool. Then flip the cake onto a cake plate mat or plate to cool completely. Garnish with 7 round chocolates and 3 square chocolates. Enjoy with a cup of coffee, tea, or dessert wine!!!

Note: Oven temperatures vary. My oven is old at times it is perfectly cooked at the set time and at time; I have to put in further more time. You can use any coffee powder and just cocoa powder. You can garnish with cream or frosting or cover the top of cake with chocolate glazed and fruits. You don’t have to do marble effects.

https://helenscchin.com/2025/09/22/bali-coffee-and-cocoa-cake-with-chocolate/

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