Anyway this is what it looks like: size: 9'x9'
height: 2"
structure: choco sponge with choco icing and choco topping
flavor: double moist choco (i gave the name after testing it)
mode of cooking: oven bake - ex-colleagues of mine had been trying to make this kind of cake in "steaming" of course at that time i failed the experiment but some made it successfully, yeah!
Appearance: cake to me is sensational stuff, so the mindset for a cake is always "looks good to be tasty". Unlike other, such as durian, which my rule of thumb is "looks ugly, taste heavenly". So the appearance for this cake is dull, and the choco topping add the dullness and uneasiness of the cake. WO agreed as well and the cake may look better without the topping. However, since i am more "visuallly" involved in cake, I would suggest to change into other topping such as walnuts, or colorful toppings instead of the brown colored top
Taste: Texture is perfect, enough moist and puffy.
Sweetness on the cake portion it self is just nice, which i thought the first timer normally is quite "generous" on putting sugar into baking cake. However, the sweetness is not balanced from top and bottom. The culprit is the icing. And again, WO and I thought that if the cake is without icing, it will earn more points. The icing has made the cake imbalance taste to the sweetness. The thin layer icing together with the choco topping is make it too sweet on the top, while the bottom of the cake portion is just unavoidably affected to the taste. Suggestion to my fellow MHA is to have a homemade icing with super less sugar in it or get a non-fat and sugarless cream instead.Overall, the cake is good to eat, although not that attractive. To put this on the cabinet for sale, maybe we have to improve the appearance of it by getting some simple but colorful decor on it. Good job!!! Await for the next experiment!!
