CHOCOLATE MOIST CAKE
Craving for chocolate cake? Then try this one.
This is a very nice moist chocolate cake.It is a very old recipe taken from the book by Betty Yew.
Once baked and cooled down,it has to be put inside the fridge to chill for easy cut or otherwise it would look like crumbs when you cut it.When chilled,it is nice to eat too.
So here is the easy to follow recipe:
Ingredients:
180g butter
360g castor sugar
3 large eggs
1 tsp instant coffee granules
1 tbsp hot water
1 tbsp brandy
1 tsp vanilla essence
1 cup water
Sifted Ingredients (combined)
240 g plain flour
75 g cocoa powder
1 tsp baking powder
1 tsp bicarbonate soda
1/2 tsp salt
Grease sides and line base of a 35 x 11 cm loaf pan or a 20 cm square cake tin with greased greasedproof paper.
Cream butter and castor sugar together until light and fluffy. Add eggs one at a time,beating well.
Dissolve coffee granules in hot water.Stir in brandy and vanilla.Add to remaining water and stir.
Stir coffee mixture alternately with sifted dry ingredients,a third at a time into the butter mixture.Blend well and pour into prepared tin.
Bake in preheated oven °C for 55-60 minutes.Leave cake to cool in the tin 20-30 minutes,then turn out to cool on a wire rack.
Note:Below here is new pictures that I update after I made the cake another time.This time using
dark chocolate and adding in some raisins after I lessens the sugar to 250g.
