moist chocolate cake

By foodiva

Ingredients

• Method:
• Makes 2 x 8″ layers
• Dry ingredients
• 300 grams / 1 1/2 cups Sugar
• 220 grams / 2 cups All Purpose flour
• 2 tsp Baking Soda
• 85 grams / 3/4 cup Coco Powder
• Pinch of Salt
• Wet Ingredients
• 2/3 cup of Vegetable Oil
• 3/4 cup of boiling water with 2 tsp instant Coffee
• 3/4 cup cup Milk
• 1/4 cup Yogurt
• 2 large Eggs.
• 2 tsp vanilla extract

Details

Servings 2
Adapted from veenaartofcakes.com

Preparation

Step 1

Method:
Preheat the oven to 170C / 340F.
Prepare your pans for baking

Here you can see my measure cup is almost overflowing (bad idea) with the wet ingredients.
Start with the hot water and coffee, then add in the yogurt, milk, eggs, oil and Vanilla.
Use a whisk to make sure the egg does mix well.


Here is my bowl of dry ingredients. Flour, Sugar, Coco powder, baking soda and salt.


Now pour the wet ingredients into the dry ingredients. Pour slowly mixing well so the batter is nice and smooth without any dry flour lumps..


As you can see this is a very runny batter.


Pour into two 8″ baking pans. Here I am making a 3 inch deep 6″ round pan and some mini cakes


Bake on the center rack for about 25 to 30 minutes or until a skewer inserted in the center comes out clean.


This cake is also delicious with Buttercream and can be covered in fondant. It’s quite a delicate cake so I wouldn’t use it in tier cakes unless it is a top tier.
If you need to use it as a tiered cake I will be adding the calculated tier measurements in a PDF file on my online shop later.

I made this twice last week. One was with whipped cream and chocolate Covered strawberries. And the second was with Vanilla Buttercream, and covered in fondant. I’ll post the pictures of those in another post.

I do hope you try this recipe.

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