Friday, 26 July 2013

Moist Chocolate Cake

I found and subsequently fell in love with THIS cake on the Internet recently. I'm not going to copy and paste the photo of this cake here, as I'm not sure who posted the original photo!

Anyway, I been eager to try it out and went looking for a fabulous chocolate cake as a cake base. This recipe is what I found on Love2Cook Malaysia. It made a fantastically moist and luscious chocolate cake, especially when iced with the Hot Fudge Icing. Lovely, lovely lovely! Kudos to the original baker for a gorgeous cake.

All I need now is time to make THIS cake! 

Adapted from Love2CookMalaysia

180g Butter, softened
180g Caster Sugar
2 Eggs
1 teaspoon Vanilla Essence
100g Plain Flour
50g Cocoa Powder
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
Pinch of Salt
200ml Evaporated Milk

Preheat oven at 130 Celsius. Grease, flour and line a 20cm round baking tin. In a bowl, whisk Flour, Cocoa Powder, Baking Powder, Baking Soda and Salt. Set aside. In another bowl, cream Butter and Sugar until pale and creamy with an electric mixer. Beat in Eggs one at a time. Beat in Vanilla Essence. Fold in Flour alternately with Evaporated Milk, beginning and ending with Flour. Pour batter into the prepared tin and bake for 45 minutes to 1 hour at 150 Celsius or until a skewer poked through the centre of the cake comes out clean. Cool in the tin for about 30 minutes before turning out to complete cooling on a wire rack.


1/2 cup Condensed Milk
3/4 cup Evaporated Milk
4 tablespoons Cocoa Powder
1/8 tablespoon Vanilla Essence
50g (about 1 tablespoon) Butter, softened

Pour Condensed Milk and Evaporated Milk into a saucepan. Add in Cocoa Powder and Vanilla Essence. Whisk on a double-boiler until the mixture thickens (to the consistency of Condensed Milk). Stir in Butter. Remove from the stove and pour on the cake immediately. Use a small pallet knife to spread the icing over the top and on the sides of the cake. With the back of a fork make a pattern on top of the cake. 
  1. Ensure that the cake is completely cool before you pour on the icing. No short-cuts or the icing will seep through and soak the cake not coat it. 
  2. I take short-cuts with the Hot Fudge Icing. I sometimes cook it directly on the stove as it's much faster than double-boiling. However, if you want to cook it on the stove, you MUST do it on low fire and whisk like mad so it doesn't stick to the bottom of the saucepan. If you don't do that, it will burn very quickly. 
  3. When icing, I place the cake on a wire rack and then place the wire rack on a flat baking tray. I then pour the icing on top. With a small pallet knife I gently spread the icing over the top and sides of the cake. This way, any extra icing will drip down onto the baking tray without making a mess. Let the icing set for 30 minutes. Then move it carefully onto a serving plate.
  4. An alternative to No. 3 is to set the cake on its serving plate and insert pieces of baking paper under and around the cake making sure it covers the bottom of the cake completely and extends over the rim of the serving plate. Pour over the icing, let is set 30 minutes and then gently pull out the baking paper so it doesn't soil the plate. 

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