Moist Chocolate Cake
September 03, 2012
Ingredients
Cake
1 1/3 cups of brown sugar
3/4 cup milk
125g butter, cubed
1/2 cup cocoa powder
1/4 tsp baking soda
1 cup self-raising flour
2 tbsp plain flour
3 eggs, lightly whisked
Frosting
1 cup icing sugar
1.5 tbsp cocoa podwer
2 tbsp butter, at room temp
1/4 cup boiling water
Instructions
1) Preheat the oven to 160'c, line and grease a 9-inch spring form
2) Add the cubed butter, brown sugar, sifted cocoa powder and baking soda in an ovenproof bowl. Microwave for 3 minutes, stirring every minute. Let cool for 5 minutes
3) Sift the SR and plain flour. Add half into the butter-cocoa mixture, stir, and add the remaining, mix gently. Then pour in the eggs, mix well. Do not over-mix
4) Pour batter into the springform. Bake for 45 minutes or until a pick comes out clean. Let cool for 10 minutes, transfer onto a cooling rack and leave to cool completely. Might take an hour
5) When the cake has cooled, prepare the frosting. Sift the icing sugar and cocoa powder into a bowl. Mix well with the boiling water and butter. Pour in the boiling water gradually and not all at once. Spread evenly on the cake, refrigerate for 30 mins before slicing
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