Monday, May 13, 2013

Moist Chocolate Cake

For all of you chocolate fans, here is a recipe for a moist cake that holds well  weeks (if somebody can resist it for that long).

Ingredients:
Cake:
2 cups all purpose flour
3/4 cup baking cocoa
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
2 cups sugar
1 cup oil
1 cup brewed coffee
1 cup milk
2 eggs
1 teaspoon vanilla extract

Icing:
1 cup milk
5 tablespoon all purpose flour
1/2 cup butter
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla extract


Directions:

Preheat oven to 325F. Grease two 9'' round pans and keep them aside.

Stiff all dry ingredients together - flour, salt, baking powder, baking soda and cocoa.
In a bowl beat both eggs and sugar for about 5-6 mins. Add oil, milk, coffee and vanilla extract. Give this a quick stir and add the dry ingredients a cup at a time. The batter will be thin!
Pour into the baking pans and bake for 30 mins.
Coll down for 10-15 mins before taking the cakes out of the pan. 

To make the icing:

Combine warm milk and flour and cook until thickens. make sure you beat the milk often to avoid burning and lumps.
Cool it down and refrigerate for 30 mins.

Ina bowl beat together butter, shortening, sugar and vanilla extract until creamy.
Add the cold milk and flour mixture and beat for 7-8 more minutes or until all ingredients are well combined.

To assemble the cake:

If you want to avoid the curvy cake top, cut out the top portion of the cake to make it flat. 
Spread the icing on top of the first layer. Place the second cake on the top of the first frosted cake.
Spread more icing to cover the top and the sides. The cake can be refrigerated. 

Enjoy!