Best Moist Chocolate Cake


I have finally found a moist chocolate cake (bake version) the recipe is from Love 2 Cook  . The original recipe is from here This cake is so easy to make with simple ingredients. Most of all it is so moist with melt in your mouth texture... yummy!


recipe modified from Love 2 Cook
[A]
1/2 cup Sugar (I reduced from 1 cup)
1/2 cup corn oil
*mix together

1 Egg
[B] 1/2 cup milk
1/3 cup Cocoa powder
* mix together

1 tsp vanilla
1/2 cup Boiling water

1 cup Flour
1 tsp Baking soda
*whisk together  

Method
1. Preheat Oven 150C
2. Mix [A],add in egg mix,add in [B]mix, add in vanilla and boilling water
3. Finally add in flour mixture and mix
4. Pour into 8" round pan and bake for 35 min or until cook

Note 
*I bake at 160C for 30min. The top of my cake crack a little. So I will reduce my temp to 150C next time.
**The original method of mixing is much easier,where you just dump everything in a mixing bowl mix at medium high for 1 min, then add in boiling water in a steady stream and mix until combine

Comments

Anonymous said…
what about the frosting? thanks.
Anis Farhana said…
Why is the mixture so disastrously dilute?
Simonne said…
Anis,
Dun worry the extra liquid in the batter will gives the cake the "moist"
Anonymous said…
I got confused..baking soda refer to baking powder or soda bikarbonat powder?
Simonne said…
Baking soda is pure sodium bicarbonate

Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch). Baking powder is available as single-acting baking powder and as double-acting baking powder. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing. Double-acting powders react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven.

source from
http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm
Anonymous said…
Why is this cake so black ?!
Simonne said…
maybe due to the cocoa powder that i used, really no idea. Anyway I'm using Van Houten cocoa powder
Anonymous said…
Hi anis..what milk do you use?
Can i use cocoa powder brand other than van houten?
Simonne said…
I'm using UHT milk (dutch lady), you can use any milk you like, but i like to use fresh milk or full cream for tastier. Yes sure can use other brand of cocoa powder!
Anonymous said…
Can this cake be steamed instead of baked? Will there be any difference in the texture?
How do you make the topping then? It looks so yummy!!
Liz said…
Hi...
Can the cake be steamed rather than baked? Will the texture be the same?

How do you make the ganache?
Simonne said…
Liz, if you like steam cake maybe you would like to take a look at this recipe
http://mybaking.blogspot.com/2010/01/steamed-moist-chocolate-cake.html

For ganache, I use ratio 1:1 whipping cream : chocolate
Boil the whipping cream then pour over chocolate stir until melt
Anonymous said…
Looks good, def gonna try it!
Filzah Listing said…
u dont use butter? instead using corn oil? nice. :)
That cake was soo good! Thank you! Sorry Fred is a pain and doesn't like chocolate, but there is an upside to that being I eat all the chocolate in the house :) I am going to try to replicate the cake soon! Thanks for posting

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