If there is one thing that I can't resist for dessert, it has got to be the chocolate cake; preferring the moist, gooey kind. :)
I have spent weeks looking and trying out recipes and I was about to give up until just last week, I came upon a recipe bragging for that Ultra Super Moist Cake. I tried it last weekend and it was superbly moist and soft as if you feel like drowning in that deep dark rich brown goodness. :)
SUPER MOIST CHOCOLATE CAKE
Preparation Time: 30 minutes
Cooking Time: 25-30 minutes for the cake; 15-20 minutes for cupcakes
Servings: 1 8x8 cake; 12 pcs 3-oz cupcakes
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| Super Moist Chocolate Cake topped with Ganache |
INGREDIENTS:
For the cake:
1 cup milk
1/3 cup butter
1/4 cup oil (I used canola oil)
1/2 cup cocoa powder
1 cup all-purpose flour
1/4 tsp salt
1&1/2 tsp baking powder
1 egg, beaten at room temperature
1 tsp baking soda
1 cup sugar
For the ganache:
1/2 cup whipping cream
3/4 cup baking semi-sweet chocolate
PROCEDURE:
For the cake:
1. Heat together milk, butter, oil and cocoa powder until just the butter melts. Let it cool to room temperature.
2. Preheat oven at 180C 10 minutes before baking.
3. Sift together flour, salt and baking powder. Add sifted sugar, baking soda and egg into the flour mixture.
4. Add mixed dry ingredients to the cooled wet ingredients. Beat it well using an electric beater or hand whisk until mixed well.
5. Pour batter into greased/lined cake or cupcake pan. Bake for 25-30 minutes for the cake; 15-20 minutes for the cupcakes.
For the ganache:
1. Place the chocolate in a bowl.
2. Heat the whipping cream on low flame till small bubbles start appearing around the edges.
3. Pour the heated cream to the bowl of chocolate. Let it rest for 5 minutes.
4. Whisk it using a manual whisk until it gives a liquid consistency ganache. If you want to thicken it more, place bowl on some ice and whip; it will start thickeing.
5. Spread ganache on cooled cupcakes.
This recipe is perfect for sharing with family and friends this coming holiday season. Happy eating! :)
♥dei♥
