CHOCOLATE MOIST COFFEE CAKE

 

Ingredients for the cake:

Self-raising flour: 1 cup

Caster sugar: 1 cup

Cocoa powder: 1/3 cup

Salt: 1/2 tsp

Baking powder: 1 tsp (2-4 pinches)

Baking soda: 1/2 tsp (1-3 pinches)

Eggs: 2

Whole milk: 1/2 cup

Vegetable oil: 1/4 cup

Vanilla essence: 1 tsp

Boiling water: 1/2 cup

Instant coffee: 1/2 tsp (optional)

Lemon juice: 1 tbsp

Ingredients for the chocolate frosting:

Evaporated milk: 250ml

Caster sugar: 1/2 cup

Cocoa powder: 1/4 cup

Self-raising flour: 1 tbsp

Butter (preferably salted): 40g

Methods to preparation:

Frosting:

1. Heat the evaporated milk, sugar, cocoa powder and flour in a pan on low heat.

2. Mix well to form a thick and lustrous mixture; now add the butter to keep up texture and mix well.

3. Keep aside to set cool.

Cake:

1. In a bowl, combine the flour, sugar, cocoa powder, salt and baking powder with a fork if preferred or a whisk.

2. Add the eggs, vegetable oil, vanilla essence and mix well well.

3. In a separate bowl, mix the boiling water with the coffee granules and add the coffee solution into the main batter and mix well until everything is mixed well.

4. Make sure the mixture is well smooth and then add the lemon juice and mix it.

5. Prepare the baking pan and pour in the mixture.

6. Leave for about 35 minutes in a preheated oven (175 degrees Centigrade).

7. Once the cake seems to be ready, let down for about 20 minutes.

8. Divide the cake into 4 parts to stack each layer with frosting on each sliced layer. After done, drizzle all the remaining onto the cake.

9. The cake is ready to serve.