Moist Chocolate Cake

Chocolate cakes are great when spongy and rich but have you tried them being moist too? You wont believe if such a thin batter would give you this outstanding chocolate cake. Beautifully springs up, very chocolaty surprisingly without any chocolate in the batter. So obviously the flavour comes from the cocoa powder and when you try this up, choose the best possible cocoa powder ever. I wanted to cover up with buttercream and try to make some flowers. But this was my practice session and the flowers/leaves aren’t good enough. Will be showing you some beautiful flowers in my next posts. This is a no-fail recipe with outstanding result.

Ingredients:

• 3/4 cup cocoa powder
• 2 cups granulated white sugar
• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 cup milk, at room temperature
• 1/2 cup cooking oil
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup hot water

Buttercream:

• 1 cup unsalted butter, at room temperature
• 1 cup vegetable shortening, at room temperature
• 8 cups icing sugar
• 1/4 – 1/2 cups milk
• 2 teaspoons pure vanilla extract

Method:

1. Preheat oven to 180 degree C (350 degree F). Place the oven rack in the middle of the oven and line up 10 inch round cake pan with parchment paper and grease the same. You could as well butter and dust the pan.

Step 1

2. In a large bowl add together flour, cocoa powder, sugar, baking powder, baking soda and salt and using wire whisk mix well to get them together.

Step 2

3. In another bowl add milk, oil, eggs and pure vanilla extract and mix well using wire whisk.

Step 3

4. Beat together the flour and the milk mixture in your electric beater or using your wire whisk with powerful hands until the mixture is well blended.

Step 4

5. Add the hot water over the batter now and beat again slowly until the batter is very thin and smooth.

Step 5

6. Pour the batter into the prepared tin and bake in the oven for about 40 to 50 minutes until the cake is well risen and a tooth pick inserted into the center of the cake comes out nearly clean.

Step 6

7. Remove from oven and let cool in pan for 5 minutes and then remove cake from the pan and cool completely on a wire rack.

Step 7

8. Until the cake cools, lets get the buttercream ready. Place the butter and vegetable shortening in a large bowl of your electric beater.

Step 8

9. Beat them until very soft.

Step 9

10. Add the icing sugar very slowly and in small portions and beat well until they get mixed up well. Add pure vanilla extract and beat again. Check the consistency and add the milk as needed. The texture of buttercream depends on the humidity of the place we live in. I needed about 1/4 cup of milk.

Step 10

11. Once the cake has been cooled, spread the buttercream on top of the cake.

Step 11

12. Using your offset spatula, spread and smooth the buttercream all over top and sides of the cake.

Step 12

13. It’s like how you see them, use your kitchen towel to smooth the surface. Place kitchen towel very carefully over the frosting and smooth using your fingers giving very light pressure.

Step 13

14. Follow the smoothening process for the whole cake and they are now ready for other decoration.

Step 14

15. I tried to colour up the remaining buttercream and piped few flowers and leaves. Couldn’t catch the steps of how to do those flowers. For sure will elaborate on those shortly.

Step 15

Adapted from: Serious cakes

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