Yes it has been the best fluffy and light chocolate that just melts away in your mouth leaving behind trails of heavenly chocolate flavor. I bet you are going to stick to this recipe as your favorite one and will bake it for your special occassions too.
Ingredients:
-2 cups Flour
-2 cups sugar
-2 eggs
-1 cup coco powder
-1 teaspoon salt
-1 1/2 teaspoon baking powder
-1 1/2 teaspoon baking soda
-2 teaspoon chocolate essence/ vanilla essence
-1 cup milk
-1/2 cup vegetable oil
-1//2 cup boiling water
Butter chocolate cream:
-1 cup butter
-1 cup icing sugar
-1 teaspoon vanilla essence
-1/2 cup cream
Method:
Preheat oven on 180 degrees Celcius.
Beat eggs one by one by adding oil gradually. Add chocolate essence/vanilla essence and salt. Beat well for about 3 minutes.
Sift together dry ingredients and gradually add into the egg mixture. Gradually adding milk & water together. Fold nicely and lightly. Pour into the prepared pan and bake for about 35-40 minutes or until your skewer comes out clean. You can go with 21 cm round cake pan or you can also bake split cake by dividing the cake mixture into two moulds.
For butter chocolate cream, beat together all the ingredients and make a nice spreadable consistency. You can always alter the measurements for your desired thickness.
Spread cold cake with cold cream and enjoy every bit of it with your family!!
Ingredients:
-2 cups Flour
-2 cups sugar
-2 eggs
-1 cup coco powder
-1 teaspoon salt
-1 1/2 teaspoon baking powder
-1 1/2 teaspoon baking soda
-2 teaspoon chocolate essence/ vanilla essence
-1 cup milk
-1/2 cup vegetable oil
-1//2 cup boiling water
Butter chocolate cream:
-1 cup butter
-1 cup icing sugar
-1 teaspoon vanilla essence
-1/2 cup cream
Method:
Preheat oven on 180 degrees Celcius.
Beat eggs one by one by adding oil gradually. Add chocolate essence/vanilla essence and salt. Beat well for about 3 minutes.
Sift together dry ingredients and gradually add into the egg mixture. Gradually adding milk & water together. Fold nicely and lightly. Pour into the prepared pan and bake for about 35-40 minutes or until your skewer comes out clean. You can go with 21 cm round cake pan or you can also bake split cake by dividing the cake mixture into two moulds.
For butter chocolate cream, beat together all the ingredients and make a nice spreadable consistency. You can always alter the measurements for your desired thickness.
Spread cold cake with cold cream and enjoy every bit of it with your family!!
Thanks for this recipe! I really liked it, I actually doubled it and made a huge sheet cake. It worked perfectly and was easy to slice. Dense but not too moist (Partly because I sub classic olive oil for veg oil). I'll be using it again definitely!
ReplyDeleteThanks a million !! :) and keep me posted about the outcomes :)
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