Chasoba and chocolate cake

When I'm in the good mood, I like to keep myself busy and sometimes cook or bake. This afternoon, I decided to do both.

My main ingredients are the above packets of sauce and chasoba I got from the Isetan Scotts' supermarket a few weeks ago. The chasoba needs only a few minutes to cook and I ran it under the cold water tap before mixing in the Japanese codroe cream sauce and sprinkling with some seaweed.

One plate for me and another for sis. We both found it very salty but yummy.

Inspired by the success of my chasoba dish, I went on to try this vegan chocolate cake recipe I found on the net. It doesn't use eggs, milk and butter. Soya milk, vegetable oil (I used olive oil), white vinegar are used together with flour, cocoa powder and brown sugar. The batter tasted a bit like a brownie batter. The recipe indicates a baking time of 30mins but when I poked a skewer in the centre of the cake, it came out wet. So I gave it another 15mins - the skewer came out with some dry crumbs. I quickly took the cake out as it might be overbaked.

There is no strong aroma of chocolate, probably as only 1/3 cup of cocoa powder is used. I cut out a bit of the cake to try and it is quite crumbly. It also tastes more like the traditional Chinese steamed sponge cake. Oh well, I'm used to not getting successful cakes. Sis tried a few crumbs and won't be eating any of it anymore as it's not chocolatey at all. I must admit it's not that sweet too.

I'm trying to promote my cake to my parents and telling them it's like the Chinese Huat kueh. Mom said that kind of kueh is used as offerings for the Chinese gods and not many people actually eat them and birds will peck on them if people place these kueh outdoors. Haha. My cake will be part of my breakfast tomorrow onwards since I can stomach healthy tasting food.