in the kitchen

with chen

Tag: cake

in a jar: ricotta cheesecake

Aren’t they adorable? Read the rest of this entry »


big day, small cake: lemon sponge cake with toasted marshmallow and chocolate drizzle


Happy birthday, grandpa!

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thanksgiving 2012, take ii: skillet honey sweetened upside-down cranberry corn cake

Sweet but not too rich. Dense yet moist. Comforting while healthy.

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a piece of…cloud: japanese cheesecake

The most unusual cake I have ever made.

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happy birthday + double chocolate banana snack cake

Dear Chen,

Did you go to the library as usual? I knew it!

Let’s face the truth. Your dear mom was already married at this age. I know that you need to study, and I know that you’re enjoying most of your spare time in the kitchen. But life should not be trapped in the library or kitchen, right? Well, I’m sure that these are clear to you smart young lady. You just need time to think about it…

Btw, don’t forget to have some cake. I guess you are going to make your own cake since the store-bought is as evil as a stick of butter to you. Give yourself a sweet (and healthy) treat and wish you a happy birthday!



double chocolate banana snack cake
They must be the ugliest cakes I have ever made. However, you will regret if judging them so. These are so soft and moist but not overly sweet. The banana, my all-time favorite, does all the magic in there.

Makes 8

Dry ingredients:
1/4 cup unsweetened cocoa powder
1/2 cup whole wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt

Wet ingredients:
1 large very ripe banana, mashed
1/2 cup non-fat milk
1/2 tsp vanilla extract
1 tbsp honey (use more if needed)

1 egg, separate
1 oz chocolate, melted and cooled slightly (milk or dark, your pick)

Preheat the oven at 375F. Line 8 regular muffin tins/molds with paper cups.

Beat the egg white util stiff. Set aside.

Whisk the dry ingredients together.

Whisk the wet ingredients and the egg yolk together.

Pour the wet mixture into the dry and stir until completely incorporated. Stir in the melted chocolate and mix well. Gently fold in the egg white.

Divide the batter into prepared muffin cups. Bake in the preheated oven for 20 minutes or until a toothpick inserted comes out clean. Serve warm or at room temperature.