Moist Decadent Chocolate Cake

 

This cake was a super hit in my household, this recipe is completely fool proof and it is a fluffy moist decadent chocolate cake.

INGREDIENTS

Butter, for greasing the pans

1 3/4 cups all-purpose flour

2 cups sugar

3/4 cups  cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon fine salt

1 cup milk

1/2 cup vegetable oil

2 extra-large eggs, at room temperature

1 teaspoon  vanilla essence

1 cup freshly brewed hot coffee

METHOD

• Preheat oven to 180 degrees and grease a square or rectangular oven tray
• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
•  In another bowl, combine the milk, oil, eggs, and vanilla. 
• With the mixer on low speed, slowly add the wet ingredients to the dry.
•  With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. 
• Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. 
• Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Moist Chocolate Cake

INGREDIENTS

8 eggs
2 cups sugar
2 cups flour
4 tsp baking powder
1 cup oil
2 tsp vanilla essence
1 cup boiling water
1/8 cup cocoa

METHOD

• Cream eggs and sugar together until light and fluffy
• Sift dry ingredients 3 times and set aside
• Dissolve cocoa in boiling water  and add the oil and vanilla extract
• Add dry and wet ingredients to egg mixture and beat on low for a minute or until well blended
• Pour into large baking tin and bake at 180°C for approximately 25 minutes
• Once cake has cooled , decorate with icing

ICING

• Combine melted 100 g chocolate and a small can of desert cream
• Grate white chocolate and sprinkle over cake.

* This makes a large cake.

* Can be cut in the center to make 2 layers or you can make 2 separate cakes

Easy Chocolate Cake

INGREDIENTS

4 eggs
1 cup sugar
1 cup flour
2 tsp baking powder
½ cup oil
1 tsp vanilla extract
½ cup boiling water
¼ cup cocoa

ICING

100 g milk chocolate
1 small tin desert cream

METHOD

• Cream eggs and sugar together until light and fluffy
• Sift dry ingredients 3 times and set aside
• Dissolve cocoa in boiling water  and add the oil and vanilla extract
• Add dry and wet ingredients to egg mixture and beat on low for a minute or until well blended
• Pour into baking tin and bake at 180°C for approximately 25 minutes
• Once cake has cooled , decorate with icing

ICING

• Combine melted 100 g chocolate and a small can of desert cream
• Grate white chocolate and sprinkle over cake