Kue lapis time…
Kue Lapis Chocolate (adapted from Karyn’s Kitchen & One Hundred Eighty Degrees)
- 450 grams tinned butter (I used 250 grams Wijsman butter & 200 grams Elle et Vire salted butter)
- 2 tbsp condensed milk
- 220 grams castor sugar
- 15 egg yolks
- 2 tbsp dark rum
- 3/4 tsp pure vanilla extract
- 135 grams plain flour
- 2 1/4 tsp lebkuchen spice
- 5 egg whites
- 75 grams 55% cocoa chocolate, melted
- Lightly grease and line the bottom of a 8 x 8 x 3 inch aluminum tin.
- Beat A for 10 minutes on high speed, until pale in color and fluffy. Set aside.
- Beat B for 10 minutes on medium-high speed, until thick and creamy. Set aside.
- With the mixer going on low speed, gradually add B into A. Once all of B is added in, stop the mixer, scrape down the bowl, then beat on medium high for 1 minute to combine.
- Sift C into the mixture. Beat on low speed until just combined. Set aside.
- At this point, preheat oven to 200 C, upper and lower heat.
- Whisk D until soft peaks are formed. Fold into the mixture in 2 batches.
- Weigh the batter. I got 1262 grams. I divided it into 1 x 102 grams and 2 x 580 grams. Into one of the 580 grams of batter, add E and fold until well combined.
- Place the prepared tin in the oven for 3 minutes to heat up.
- 1st layer was plain batter at 102 grams. Spread evenly onto the heated tin. Rap on the counter a few times to burst bigger bubbles. Once you place the tin into the oven, immediately turn the function to grill (upper heat only). Grill until brown, around 3-4 minutes. Press lightly with a greased metal presser before spreading the next layer of batter.
- Remaining layers were around 64 grams each, alternating between chocolate and plain batter. Pierce any bubbles in the cooked batter with a skewer before pressing with the greased metal presser.
- For the last layer, turn oven function back to upper and lower heat and temperature to 180 C. Bake for 10 minutes. Cover top with aluminum foil if it browns too quickly.
- Let cake cool for 15 minutes before removing from tin. Cool completely on a rack. Once cool, wrap the cake in cling wrap and leave overnight at room temperature.
The cake tastes better as the flavors meld together over time. This cake can last at room temperature for up to 4 days. But in Singapore’s humid and warm weather, we usually store the cake in the fridge by the 2nd day. If kept in the fridge, take the cake out half an hour before serving.
I got 20 layers this time. Ha! The chocolate layer seems to be more dry and cracks easier, especially when pressing. It also develops more bubbles and gets puffier than the plain batter.
I always grease the metal presser lightly with butter before pressing the cake. This prevents the cake from sticking to the metal presser. Some recipes recommend lightly greasing the surface of each cooked layer with butter before spreading on the next layer of batter. I find greasing the metal presser before pressing the cake good enough.
After almost 2 hours of standing, mixing, spreading, keeping an eye on the cake in the oven, the cake is done. The smell and taste of this cake makes the aching body totally worth it. 🙂