Tuesday, 16 August 2005

True Blue Chocolate Cake

Oh my. I've been receiving lots of praises for my chocolate cake. Some even insist it tastes like Lana cakes..but hey..i kind of just took some recipe i found in one of my books and another and just combined them to suit my liking. Well..here's the recipe for those who crave more chocolate cake and have the time (unlike me) to bake.

True Blue Chocolate Cake
1-1/2 castor sugar
1-3/4 cup all-purpose flour
3/4 cup Hershey's unsweetened cocoa powder
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup low-fat milk (if you want a richer cake, use full cream milk but low-fat works just fine. just don't use skim milk, because it cuts out the milk solids which are essential for a rich choc cake)
1/2 cup canola oil
1-1/2 tsp vanilla (can vary up to 2 tsp)
1 cup boiling water

Preheat your oven to 350F.
Use a 9"round baking pan.
Basically, combine all the dry ingredients. Then add the eggs, milk, oil and vanilla and beat for about 2 minutes. My advice is to sift the flour in. But if you like a superbly dense cake, juz throw the flour in then. Ha.
After beating, pour in the boiling water and gently stir until incorporated and you don't see any traces of unmixed water. Do this slowly. You'll smell the cocoa really strongly because the hot water starts to unveil the flavour of the cocoa. Quite amazing. Stir gently and then pour into pan and bake for about 35-40min!
When it's done, let it cool in the pan for say 10-15min then turn it out on a rack to completely cool. It'll continue to cook as it cools. The bottom may be slightly fudgy. Cook for a few more min if you want it to be less fudgy.
Frost with Nutella. I really recommend it!

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