Moist Chocolate Cake

I am very happy to finally share my fantastic recipe of the moist chocolate cake. This is my most ordered item of my small little bakery at home privately for clients while also furthering my accounting studies as a distance learner- now temporarily on ice a bit due to the Covid–19 outbreak. Now I am happily using my time to share some more trusted recipes awaiting news on my studies.Another most ordered item are my Vanilla Cupcakes.

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Serves: 12 Prep time: 35 Minutes Cook time: 45 Minutes Ready in: 80 Minutes

Nutrition: Calories 339.9 Carbs: 45.7g Protein: 3.4g Fat: 17.5g

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Ingredients:

CAKE
2 cups sugar

1¾ cups of cake flour

¾ cup of cocoa powder

1½ teaspoon baking powder

1½ teaspoon bicarb of soda

1 teaspoon salt

2 eggs at room temperature

1 cup milk

½ cup oil

2 teaspoons vanilla essence

1 cup boiling water

CHOCOLATE ICING
8 Tablespoons butter

160 ml cocoa powder

1 kg icing sugar

90 ml milk

30 ml vanilla essence

Instructions:

CAKE:
Pre-heat the oven to 180 °Celsius.

Spray and cook the pans properly.

Place the sugar, flour, cocoa powder, baking powder, bicarb and salt in the bowl of the electric mixer.

Use the beater and beat together until well combined.

Add the eggs, milk, oil and vanilla essence and beat well for another 2 minutes on medium speed.

Add the boiling water and beat well, the batter must be runny.

Divide the batter in the prepared cake pans- usually 2 or 3 pans- depending on the seize.

Bake for 30-35 minutes until the skewer comes out clean.

Leave for 10 minutes in the pan, then remove carefully.

Let it cool.

If you are only using it the next day, carefully wrap them in plastic wrap and leave them at a safe spot overnight.

CHOCOLATE ICING:
Mix the softened butter, cocoa powder and icing sugar together with an electric beater.

Add the milk and vanilla essence and blend well .

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Rating:

4.68

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