Moist Chocolate Cake

The taste of this cake is heavenly chocolate, delicious and moist. Especially, best serve it the next day. I baked into cupcakes. The original tested recipe can be found at My Kitchen.

Ingredients (5" x 8"
loaf pan):
1 cup cake flour
1 tsp baking powder
1 cup caster sugar
2 large eggs
125g unsalted butter
1 tsp vanilla essence

Chocolate Paste:½ cup cocoa powder
½ tsp instant coffee
¼ cup sugar
½ cup hot water
¼ cup evaporated/fresh milk
Pinch of salt

Methods:- Preheat the oven to 180 degree C. Grease the loaf pan and line the bottom with baking paper.
- Chocolate Paste: Combine cocoa powder, instant coffee, sugar, hot water and salt in a medium mixing bowl. Whisk the mixture until the sugar is melted, then add in milk and mix well. Set aside for later use.
- Sift together flour with baking powder for 2-3 times. Set aside.
- In a large mixing bowl, beat butter together with sugar until creamy. Add in vanilla essence, and eggs one at a time. Beat until light and fluffy.
- Fold in sifted flour in batches, alternate with chocolate paste. Start with flour and end with flour.
- Bake for 45-50 minutes (I baked the cupcakes around 25-30 minutes).

Yields : 8 pcs

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