Chocolate Moist Cake

 

Who doesn't like chocolate cakes? Me..? I am not one of those...what more if these were made moist and delicious! I just simply love it!! This is our choice of dessert to have, in one of our favorite restaurants when we got to dine out with my family. I have tested so much chocolate recipes in the kitchen a while ago, and made lots of experiments on it, trying out to get the restaurant-taste-like cake! (*laughs)…. After much trial and error, this got to be a perfect one for chocolate moist! Thus, I have no reason not to share this to you! I am more than happy I’ve tried this one at home!

I got this recipe online (bonappétit.com) and am grateful enough I’ve found them and have posted such a nice recipe for everyone! I made some alteration on some of the ingredients just like the buttermilk, since I haven’t find any in the grocery so far so what I did here was, use a cup of milk with a tablespoon of lemon juice as a substitute. (source: Food.com). For the frosting recipe, I used my own style here to garnish the cake. You can also use your favorite recipe for garnishing if you wish to.

 

These were awesome and become my favorite recipe then! These are best in cupcakes as well!! Here’s how!

Ingredients:

·   2 cups cake flour

·   2 cups sugar

·   3/4 cup cocoa powder, unsweetened

·   3/4 cup salted butter, room temperature (you can also use unsalted butter, just increase the amount of salt to 3/4 tspn if using)

·   1 cup buttermilk (I substituted to 1 cup milk + 1 tbsp of lemon juice)

·   1 cup coffee, HOT (I only used 3 teaspoons instant coffee powder on this)

·   2 teaspoons vanilla extract

·   1 1/2 baking soda

·   1/4 teaspoon salt

·   3 large eggs

Frosting:

·   1/2 cup cocoa powder, unsweetened

·   1 can condensed milk

·   2 tablespoons butter

To prepare for buttermilk substitute: Add-in 1 tablespoon of  lemon juice over 1 cup of milk. Wait for about 5mins to thicken then mix well to combine. This is now ready to use as buttermilk for your recipe.

 

Procedure for Cake:

1.    Grease a 9x4inch baking pan (I used butter for greasing and dash about 1 tablespoon of flour on the pan and shake off the excess) and place parchment paper on the base of the pan.

2.    In a clean bowl, sift together all dry ingredients except the sugar: flour, cocoa, baking soda and salt. Set aside

3.    Cream the butter in your electric mixer. Add-in sugar until everything is combined.

4.    Beat-in the eggs one at a time. Add-in vanilla extract.

5.    Gradually adding-in the flour mixture then beat. Pour about half cup of buttermilk substitute (buttermilk if using) and beat again until just blended. Repeat this procedure until you consume all the flour mixture and the buttermilk.

6.    Slowly add hot coffee and beat until smooth.

7.    Pour the batter into the prepared baking pan and bake in a preheated oven 325 F. Bake for about 40-45 mins or until toothpick inserted comes out clean.

8.    Remove from the oven and loosen the edges with a knife and let it cool for about 15-20 minutes.

9.    Invert cake into a wire rack and cool completely.

10.  Once the cake is completely cooled, you can cut the cake into two layers and spread with your prepared frosting then topped with the other layer. You can use the remaining frosting to cover and decorate the cake.

11.  Serve chilled and enjoy!

Procedure for Frosting:

Combine cocoa powder and condensed milk in a saucepan over low heat. Stir until well combined; while stirring constantly, add-in butter until melted. Turn off heat and transfer to a clean bowl. Set aside.