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.
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
CAKE2 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 ICING8 Tablespoons butter 160 ml cocoa powder 1 kg icing sugar 90 ml milk 30 ml vanilla essence
1CAKE:Pre-heat the oven to 180 °Celsius.
2Spray and cook the pans properly.
3Place the sugar, flour, cocoa powder, baking powder, bicarb and salt in the bowl of the electric mixer.
4Use the beater and beat together until well combined.
5Add the eggs, milk, oil and vanilla essence and beat well for another 2 minutes on medium speed.
6Add the boiling water and beat well, the batter must be runny.
7Divide the batter in the prepared cake pans- usually 2 or 3 pans- depending on the seize.
8Bake for 30-35 minutes until the skewer comes out clean.
9Leave for 10 minutes in the pan, then remove carefully.
10Let it cool.
11If you are only using it the next day, carefully wrap them in plastic wrap and leave them at a safe spot overnight.
12CHOCOLATE ICING:Mix the softened butter, cocoa powder and icing sugar together with an electric beater.
13Add the milk and vanilla essence and blend well .
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