Friday, October 29, 2010

Moist Chocolate Cake

 Saw this recipe  from Peng's Kitchen, I was enticed by the good recommendation.  Since I had some left over evaporated milk, this just came in time :)

Since I didn't have Valrhona cocoa powder, I just used the Hershey's brand which is easily available in any Supermart.   I used water bath instead  as I believe it should achieve the same result. 

This recipe is really a good keeper, it's so tasty, soft and of course moist.  In fact, I prefer to eat without frosting as the cake itself is already very delicious.   Thumbs up!

Lined and grease a 3" x 11" loaf pan. 
-  Preheat oven at 170*C for at least 15 mins.

  • 94g butter 
  • 125ml evaporated milk 
  • 1.2 eggs, lightly beaten (60g)
  • 1/3 tsp vanilla essence 
  • 78g plain flour                } 
  • 43g cocoa powder          } sift together 
  • 1/3 tsp baking powder } 
  • 1/3 tsp baking soda      } 
  • 105g caster sugar

  1. Microwave butter for 20 sec or till melted.  Then, add in milk and microwave for another 20 sec.  Let it cool down slightly. 
  2. Add in beaten eggs and vanilla essence. Mix well.
  3. In another mixing bowl, sift flour, cocoa powder, baking powder, baking soda together and stir in sugar.
  4. Pour in egg mixture from step 2 over  flour ingredients and stir till smooth. (don't over mix).
  5. Pour the batter into prepared pan and bake with water bath at 170*C for 30 mins or till cooked.
  6. Cool the cake in pan before turning out for frosting. 

For frosting, pls refer to Peng's instruction.  Pls remember to reduce the amount by 40% or half.

No comments:


Related Posts with Thumbnails