Rich Chocolate Moist Cake, contribution from Noor Hannah
Rich Chocolate Moist Cake the name of the recipe says it all. Many thanks to Sis Noor Hannah who have gladly allowed me to post this recipe here. This recipe has been posted earlier at Cari.com, Food and Recipes and many have taken their shots at making it. Conclusion, if you love chocolate cake that is moist and sinfully chocolate… then you should try this.
You can either bake or steam this cake. Steaming this cake will give you a much more moist cake. I did make this cake sometime back and it's really set the mark of a rich moist chocolate cake. Here's the recipe…
RICH CHOCOLATE MOIST CAKE
Contributed by: Noor Hannah
Ingredients
6 oz (170 gram) butter
14 oz (397 gram) caster sugar
3 eggs
7 oz (198 ml) cold water from the fridge
Ingredients A (to be mixed)
1 teaspoon NESCAFE coffee powder
1 teaspoon chocolate or coffee or orange or lemon paste / oil / emulco
1 teaspoon hot water
1 teaspoon vanilla essence
Ingredients B (sifted together)
8 oz (226 gram) high protein wheat flour/ plain flour
2 ¼ oz (64 gram) cocoa powder
1 ½ teaspoon baking powder
1 teaspoon bicarbonate of soda
½ teaspoon salt
Method
1. Beat butter and caster sugar with electric mixer until light and fluffy.
2. Add eggs, one at a time beating well between additions.
3. Add in Ingredients A and mix well. Then add in Ingredients B to the mixture bit by bit and gradually fold in the batter in one direction using a wooden spoon/ spatula.
4. Add in cold water and fold in slowly until the batter is well mixed.
5. Pour the batter in a greased 9 inch square pan or 9 inch round pan and bake at 170 degree C for 50 – 60 minutes. You may also steam it for 1 ½ hour, make sure you cover the pan with aluminium foil.
Ingredients for Icing
1 can sweetened condensed milk
½ cup vegetable oil
1/3 cup cocoa powder
1 teaspoon vanilla essence
a pinch of salt
Method
1. Mix together condensed milk, cocoa powder and vegetable oil in a saucepan. Cook it on stove under moderate heat until it thickens.
2. Add in vanilla essence and salt.
3. Pour it on the already cooled cake and decorate it creatively your own way.
If you decide to bake the cake, here's the outcome of the cake. Picture courtesy of Chanel2004.
This is the cake which I used plain flour and steam it for 1 1/2 hour. After the cake has completely cooled down, I slice it up into two layers and used Misleha Style Chocolate Topping as its filling and to decorate the cake. Here's the recipe for the topping.
Misleha Style Chocolate Topping
Contributed by: Misleha
400 gram cooking chocolate, chopped coursely
300 ml whipped cream
Pour whipped cream into a saucepan and put on stove under slow heat. When small bubbles starts to appear at the side of the saucepan, add in the cooking chocolate. Mix well and let the mixture cool overnight. Then its ready to be used as topping.
You can either bake or steam this cake. Steaming this cake will give you a much more moist cake. I did make this cake sometime back and it's really set the mark of a rich moist chocolate cake. Here's the recipe…
RICH CHOCOLATE MOIST CAKE
Contributed by: Noor Hannah
Ingredients
6 oz (170 gram) butter
14 oz (397 gram) caster sugar
3 eggs
7 oz (198 ml) cold water from the fridge
Ingredients A (to be mixed)
1 teaspoon NESCAFE coffee powder
1 teaspoon chocolate or coffee or orange or lemon paste / oil / emulco
1 teaspoon hot water
1 teaspoon vanilla essence
Ingredients B (sifted together)
8 oz (226 gram) high protein wheat flour/ plain flour
2 ¼ oz (64 gram) cocoa powder
1 ½ teaspoon baking powder
1 teaspoon bicarbonate of soda
½ teaspoon salt
Method
1. Beat butter and caster sugar with electric mixer until light and fluffy.
2. Add eggs, one at a time beating well between additions.
3. Add in Ingredients A and mix well. Then add in Ingredients B to the mixture bit by bit and gradually fold in the batter in one direction using a wooden spoon/ spatula.
4. Add in cold water and fold in slowly until the batter is well mixed.
5. Pour the batter in a greased 9 inch square pan or 9 inch round pan and bake at 170 degree C for 50 – 60 minutes. You may also steam it for 1 ½ hour, make sure you cover the pan with aluminium foil.
Ingredients for Icing
1 can sweetened condensed milk
½ cup vegetable oil
1/3 cup cocoa powder
1 teaspoon vanilla essence
a pinch of salt
Method
1. Mix together condensed milk, cocoa powder and vegetable oil in a saucepan. Cook it on stove under moderate heat until it thickens.
2. Add in vanilla essence and salt.
3. Pour it on the already cooled cake and decorate it creatively your own way.
If you decide to bake the cake, here's the outcome of the cake. Picture courtesy of Chanel2004.
This is the cake which I used plain flour and steam it for 1 1/2 hour. After the cake has completely cooled down, I slice it up into two layers and used Misleha Style Chocolate Topping as its filling and to decorate the cake. Here's the recipe for the topping.
Misleha Style Chocolate Topping
Contributed by: Misleha
400 gram cooking chocolate, chopped coursely
300 ml whipped cream
Pour whipped cream into a saucepan and put on stove under slow heat. When small bubbles starts to appear at the side of the saucepan, add in the cooking chocolate. Mix well and let the mixture cool overnight. Then its ready to be used as topping.
posted by D'Recipetiquette @ 10:13 PM
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