This recipe is best with
Recipe Ingredient
- 175g butter
- 370g soft brown sugar
- 3 eggs
- (A)
- 1 tsp instant coffee powder + 1 tsp hot water, mixed to dissolve the coffee granules
- 1 tsp vanilla essence
- 1 tsp rum liqueur
- 1 tsp chocolate emulco
- (B)
- 220g plain flour
- 30g cocoa powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 1½ tsp baking powder
- 200ml water
Instructions
- Preheat oven to 170°C degrees C. Grease and line a 22-23cm round cake pan with greaseproof paper. Cream butter and sugar until light and fluffy. AddBeat in eggs, one at a time, beating well after each addition.
- Stir in combined essences (A) until well mixed. Fold in sifted ingredients (B), alternating it with water. Turn mixture into prepared pan. Bake for 50-60 minutes or until cake is cooked through when tested with a skewer.
I am interested to know , how come when i did the cake it was not soft.
Hi Cheah, there are a few reasons why cakes are not moist. They key amongst them are: Temperature (the oven should be preset and cake baked in the right temperature for the right amount of time), Baking tin size (using the right size to ensure the cake mixture is not more dispersed and therefore, being affected by its bake time), ingredient measurements (measurement of the ingredients should be the right measurement without increasing too much or little of one ingredient).
Apart from these, as each recipe is designed with different consistencies, you may also try other recipes and find the recipe that you were able to make and liked the best 🙂 We have curated a few more Chocolate Cake recipes that you may want to try out.
– Dalgona Chocolate Cake (this recipe uses buttermilk and usually produces a moist effect and you may omit the dalgona topping if you would just prefer a simple chocolate cake.
– Easy Chocolate Cake
– Moist Chocolate Cake (this is another recipe to consider)
Happy baking!