Zara ♥ Baking

MOIST CHOCOLATE CAKE

source : Malaysia's premier food & lifestyle magazine flavours

by : Chef Arlene Diego

Chocolate cake :

330 ml fresh milk or water

60 gm cocoa powder

1 tsp. vanilla extract

1 tbsp. instant coffee powder

180 gm butter, softened

340 gm caster sugar

3 nos eggs (grade B)

190 gm superfine flour, sifted

1 tsp. bicarbonate of soda, sifted

2 tsp. baking powder, sifted

Chocolate icing :

750 ml fresh milk

500 ml condensed milk

2 tbsp. instant coffee powder

2 tsp. vanilla extract

85 gm cocoa powder, sifted

4 1/2 tbsp. all-purpose flour, sifted

1 1/2 tbsp. cornflour, sifted

3 tbsp. cold butter

To prepare cake : Prehat oven to 180'C. Line two 23cm (9") round cake pans with parchment paper. In a bowl, combine milk, cocoa powder, vanilla and coffee. Mix and set aside.

In a stand mixer, cream butter and sugar together on medium speed until light and fluffy. Add eggs one at a time; beating to combine.

Add sifted mixture alternately with the liquid mixture, beginning and ending with flour. Beat until smooth, scraping down the sides of the bowl.

Divide batter equally among the prepared pans. Bake for 18-20 minutes. Remove from oven and cool completely in the pan.

To prepare chocolate icing : In a heavy-based saucepan, place all the ingredients except the butter. Cook over medium heat, whisking continuously until smooth and thick. Add butter; stir to combine. Remove from heat and set aside to cool completely. Transfer to an electric mixer and beat on medium speed until smooth, or reaches a spreading consistency.

To spread icing : Remove the cake from the pan. Spread a layer of cake evenly with half the chocolate icing; top with the remaining layer of cake. Spread top and sides of cake with remaining chocolate icing. Decorate as desired.

Note : My version : I just iced the whole cake with buttercream icing and decorate it with my own imagination. (This cake is moist & delicious. Do try it, tqvm to the owner of this recipe).