I was asked to bake 4 chocolate cakes for a function held by the Embassy of Malaysia in Switzerland. I was extremely happy as it is the 1st time ever I received an order to bake cakes. At last, my baking is recognised and being favoured.
I had to go on a baking marathon the day before the function. Hubby dear helped a lot. Many thanks to him. I received thumbs up from those who ate the cake. I felt very much honoured when his Excellency the Ambassador said that the cake was delicious and he thanked me for baking it.
I would like take the opportunity of sharing the recipe with everyone thru our Weekend Baking Session.
Moist Chocolate Cake
What do we need:
1 1/4 cup plain flour
1/4 cup cocoa powder
3/4 tsp baking powder
3/4 tsp baking soda
2 tbsp hot water
1 tsp instant coffee powder or granules
1 cup sugar
2/3 cup butter
2 eggs
1 tsp vanilla essence
3/4 cup water
How do we do it:
Sift together the flour, cocoa powder, baking powder and baking soda. Set aside.
Dissolve the coffee with hot water. Set aside.
Beat butter and sugar until light and fluffy. Add the eggs one at a time. Beat well. Beat in the coffee and vanilla essence. Gently fold in the flour mixture alternating with water. Start and end with the flour mixture.
Pour the batter into a greased baking pan. Bake at 175° C for 45 minutes or until a skewer inserted comes out clean.
Cool completely before serving or frosting it with your favourite cream, as per desired. The cake tastes better the next day.
I had to go on a baking marathon the day before the function. Hubby dear helped a lot. Many thanks to him. I received thumbs up from those who ate the cake. I felt very much honoured when his Excellency the Ambassador said that the cake was delicious and he thanked me for baking it.
I would like take the opportunity of sharing the recipe with everyone thru our Weekend Baking Session.
Moist Chocolate Cake
What do we need:
1 1/4 cup plain flour
1/4 cup cocoa powder
3/4 tsp baking powder
3/4 tsp baking soda
2 tbsp hot water
1 tsp instant coffee powder or granules
1 cup sugar
2/3 cup butter
2 eggs
1 tsp vanilla essence
3/4 cup water
How do we do it:
Sift together the flour, cocoa powder, baking powder and baking soda. Set aside.
Dissolve the coffee with hot water. Set aside.
Beat butter and sugar until light and fluffy. Add the eggs one at a time. Beat well. Beat in the coffee and vanilla essence. Gently fold in the flour mixture alternating with water. Start and end with the flour mixture.
Pour the batter into a greased baking pan. Bake at 175° C for 45 minutes or until a skewer inserted comes out clean.
Cool completely before serving or frosting it with your favourite cream, as per desired. The cake tastes better the next day.
38 comments:
Hey Pushpa was waiting for your weekend baking session.
Wow cake looks yum yum yummy!
Congratulations for the honour you received!Are you a proffesional baker or what?How do you do it so well?
Wow. Congrats for the recognition you have got :).The cake looks great. Its going to be my next 'cake experiment' :). Thanks for sharing.
Congratulations! that must have made you proud, you are going to get busy? love the lovely choclate cake and always look forward to your weekend baked goodies
Congrats pushpa.
The cake looks yummy and moist. You deserve all the recognition you received.
comgratulations on being recognised for the good baker that you are and thank you sooooo much for being generous and sharing your recipes with us:)
I used to make a good chocolate cake in India...but the measures and the oven there were different, so I never get the moist results i'm looking for here using the oven I have...maybe your recipe will give me that.
Congratulations!!!
So, how about our bakery opening idea at KL
wow !
am def gonna try this out this weekend .. thanx ...
btw , r u a chef ?
Sumitha~ Thank u very much. I´m not a pro. Just doing it with lots of passion.
Shilpa~ Thanx. Do let me know how u like the cake. Itz my pleasure to share. In fact, tat it the purpose of this blog.
indosungod~ Thank u very for ur encouragement.
rp~ Thanx a lot. do give it a try.
Nabeela~ Thank u very much. Please let me know how the cake turned out. Itz my greatest pleasure of sharing the recipe. By sharing, we gain more.
Kanda~ Thank u. The idea is on!!!
Deepa~ thank u & welcome to the blog. Do let me know how the cake turned out.
Well, I´m a chef of only my own kitchen.
Congratulations on a Well deserved honour!
Congratulations Pushpa! Kudos to you and your baking prowess!
Congratulations, Pushpa!! You truly deserve it. I always told you that you would put a professional baker to shame..:)
I am gonna try this moist cake!!
Congrats....Ur recipes r very mouth watering....:)
All I can say is "Oh my!".
I wish u all the more luck in receiving future orders to bake cakes.. Can i leave the coffee out in this cake..Bcoz iam not a coffee fan...
Hi, congrats and well done!! I always love your easy to follow recipes. Just one question, should I use salted or unsalted butter?
wow, the cake looks terrific! What size of pan should i use if i want to bake these and for how long?
menu today, KA, loga & mika~ Thanku very much.
Sailu~ Many thanx. U've always been an inspiration. Do let me know how u like the cake.
bdsn~ Thanx a lot. The purpose of adding coffee in chocolate cakes is to boost up the chocolaty taste. Believe me tat u will never taste the coffee. U can always omit it if want to.
Anonymous~ Thank u very much whoever u r. Would be even better if I know to whom am I answering to.
I've been trying my level best to simplify my recipes to ensure tat anybody would easily understand it.
U can use either one but unsalted would be better. Anyway, it all depends to ur taste as each of us has a different taste bud.
my~ Thank u & welcome to the blog.
I've used a 7X5" rectangular pan & it took 45 mins to bake. U can a round pan as well, 7 or 8" pan would b fine. Baking time depends on the size of the pan. Normally cakes take more than 30 mins to bake. So, when it reaches 35 mins, insert a skewer to be very sure. If the skewer does not come clean, bake for another 5 mins & repeat the same test. Hope tat helps at least a little.
Hi Puspa,
Congrats .You deserve it.Happy to see your cakes.
iam going to try it.
Thanks for sharing .
Vineela
Congrats !!! Thats great.. Wishing you to launch you own bakery !!!
Revathi
Pushpa,
That's my kinda goooey cake. Ooooh, I can't stop drooling at the photograph. So, now you are baking for ambassadors and all, huh? Good for you!
Congratulations Pus, your chocolate cakes looks so yummy3. thanks for sharing this recipe. Never miss to come to yr home(blog) whenever i had the chance. Im trying to learn from your cooking studio. thanks n rgds,
Liakarman
Vineela, Revathi & Vaishali~ Thank u very much ladies.
Liakarman~ Thanx & welcome to the blog. Do visit often & share ur thoughts. We can learn from each other.
Wowzer!!!! I'm so damn impressed by your baking skills.
If you ever feel like starting a baking school, I'll be the first one to enroll, even if it meant coming to Swiss. :)
Kay~Hello!!!!! Welcome back on track again. Gosh... I've never tot of tat. I have always enroll in a baking school, actually. Anyway, thank u very much.
Puspha your moist choc cake is simply superb. I tried it and think this is the best recipe that I ever tried. Everytime I tried on the choc cake recipe previously, I really got upset as I have wasted my ingredients and time not the getting moist that I want in a choc cake.I am happy now and going bake another one soon. Thanks to you sweetie pussy... meow meow always
Sugie~ Thank u very much dear. I'm very pleased tat u liked it as much as I do. when I come back home, bake one for me one when u visit me. Ok? Take care.
I just did your recipe for gouter and got a very light cake, but not very moist. I like it but I am surprised that it was not more moist :-)
texmex~ Welcome to the blog. thank u very much for trying out the recipe. Probably itz due to the american cup size tat u use. Try adding more water to the batter, min 2 tbsp & max 1/4 cup. Good luck to u.
Hi,
Is the palin flour which you have used is same as all purpose flour?...The cake looks good...
Rashmi
Hi Puspha,
I am new to your blog. Saw that you have some nice recipes which I would like to try. But all the measurement for butter is in cup which I'm not familiar with. How to measure butter in cup as it is in solid form?
Hi Pupsha,
I tried this recipe and it's delicious. The cake is so soft and moist and I couldn't stop at just one piece. Thanks! :)
Here's mine:
http://belachan2.blogspot.com/2007/09/moist-chocolate-cake.html
Hi Pupsha,
I would like to try your recipe. Can you tell me what cup measurements are you using..is it US?
Do you know how many grams = your cups of flour?...
Rashmi- Plain flour & ap flour r the same. The former is british english & the latter is american english.
Wendy- Welcome to the blog. 1 cup butter = about 240g
Ching- Im overwhelmed!!! Thanx a lot for trying it out.
cakebaker-cakemaker- Im using the british cup which is 250ml per cup. 1 cup of plain flour is approx. 120g. So, in this recipe, 1 1/4 cups of flour is 150g. HTH. Do let me know how the cake turned out. Goodluck.
Just wanted to tell you, I tried this one too..and once again a fool proof recipe.. the cake was very soft and moist and delicious!!
You are a star!!
Cheers!
hi there *waves* wanted to thank you for the wonderful recipe. It was so easy. I baked my first chocolate cake over the weekend and it was quite a success! But it wasn't quite as chocolatey as I would like. I suspect its the cocoa powder I used. Not much choice in Beijing... do you think adding in a tablespoonful of melted dark chocolate would help?
Is this from Van Houten recipe book? I use to have the book but lost it. I'm trying to look for the recipe if anyone have it. This one sound very similar to the Van Houten recipe.
Thanks Varthika.
Waves, u culd try.
Anonymous, I'm not sure bout that. This recipe was shared by someone. Anyway, I've made some modifications to the original recipe to suit my taste.
Hi Pushpa
Just writing to say hello and a big thank you for this fantastic chocolate cake recipe. I have made this cake countless times since 2009 and I have received many compliments about the cake, all thanks to you :) I should have written earlier to thank you for sharing your recipe :)
I do have a question though. My chocolate cake always cracks at the end. I tried 175C but takes >1 hr and not well-baked so I bake at 190C for 45-50 min.
Can you advise ?
Thanks
Miss B
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