So this cake was like a fallback plan if my two cakes weren't successful.
Some years ago, on my firstborn 18th and 13th birthday, I recalled I baked a Moist Chocolate Cake and my kids love it. Unfortunately, I cannot recall which recipe I used as I did not document it.That is why this blog is so important.
Finding: Despite having this cake wrapped and frozen for a week, the texture still turned out moist and chocolaty.
Kids said they prefer it sweeter, perhaps it was the dark chocolate that I used.
What you need:
100g plain flour50g dark cocoa powder½ tsp baking soda½ tsp baking powder180g unsalted butter170g castor sugar (increase to 200g)2 large eggs1 tsp vanilla extract200ml evaporated milk
Method:
Preheat oven to 170 deg. Lined a 7" round pan.
Sift plain flour, dark cocoa powder, baking soda, and baking powder. Set aside.
In a mixing bowl, cream butter and sugar until light and fluffy.
Whisk in the egg one at a time and then the vanilla extract.
Fold in ½ of the evaporated milk and 1/3 of the flour mixture. Alternative with the evaporated milk and flour mixture. Until milk and flour are fully incorporated.
Pour into pan and bake for 40-50 mins until the skewer comes out clean.
Enjoy
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