.
My normal practice whenever baking a cake is reduce the qty. of sugar
stated, but somehow for this one I followed to the T and the sweetness
was balanced with the after taste of cocoa / coffee...simply perfect!!
.
Head over to Pusiva's for the recipe.
Moist Chocolate Cake
Ingredients:
1 1/4 cup plain flour
1/4 cup cocoa powder
3/4 tsp baking powder
3/4 tsp baking soda
2 tbsp hot water
1 tsp instant coffee powder or granules
1 cup sugar
2/3 cup butter
2 eggs
1 tsp vanilla essence
3/4 cup water
Method:
Sift together the flour, cocoa powder, baking powder and baking soda. Set aside.
Dissolve the coffee with hot water. Set aside.
Beat butter and sugar until light and fluffy. Add the eggs one at a time. Beat well. Beat in the coffee and vanilla essence. Gently fold in the flour mixture alternating with water. Start and end with the flour mixture.
Pour the batter into a greased baking pan. Bake at 175° C for 45 minutes or until a skewer inserted comes out clean.
Cool completely before serving or frosting it with your favourite cream, as per desired. The cake tastes better the next day.
Moist Chocolate Cake
Ingredients:
1 1/4 cup plain flour
1/4 cup cocoa powder
3/4 tsp baking powder
3/4 tsp baking soda
2 tbsp hot water
1 tsp instant coffee powder or granules
1 cup sugar
2/3 cup butter
2 eggs
1 tsp vanilla essence
3/4 cup water
Method:
Sift together the flour, cocoa powder, baking powder and baking soda. Set aside.
Dissolve the coffee with hot water. Set aside.
Beat butter and sugar until light and fluffy. Add the eggs one at a time. Beat well. Beat in the coffee and vanilla essence. Gently fold in the flour mixture alternating with water. Start and end with the flour mixture.
Pour the batter into a greased baking pan. Bake at 175° C for 45 minutes or until a skewer inserted comes out clean.
Cool completely before serving or frosting it with your favourite cream, as per desired. The cake tastes better the next day.
