Ultra Moist Chocolate Cake

I am taking a break for two months. We are leaving for our much awaited holiday in Rome, Venice, Paris and a 7 day Mediterranean cruise and after that I will be away in Kerala for a month. I will be back in Kuwait only by September. I won’t be able to visit your blogs or answer any of your comments or queries on time, but will do so as soon as I am back. I have tried to schedule some posts to keep this space alive. Wishing you all a wonderful summer vacation!

When Maria posted this recipe for Ultra Moist Chocolate Cake; she said she had waited 6 years to get this recipe. And her pics and descriptions were so tempting I really wanted to make this before I leave for my vacation and I got the perfect reason to finish off the left over butter :). Made this over the weekend and no wonder the amount of butter and oil that went into this cake made it extremely moist and tasty!!! I didn’t do the icing and this is a perfect cake to serve with a scoop of ice cream!

Ingredients:

Method:

Preheat the oven @ 180 C/350-375 F, 10 mins before baking.

Heat together milk, butter, oil & cocoa powder till the butter melts. Let it cool to room temperature.

Add flour, baking soda, sugar & beaten egg to the cooled wet ingredients.

Beat it well using an electric beater or hand whisk till it is mixed well.

You can either use it to make cupcakes or cake. (I made 24 cupcakes with the above qty).

Bake in the preheated oven for 15- 20 mins for the cupcake & 25- 30 mins for the loaf cake. The baking time can vary depending on each oven.

For cupcakes: Line your cupcake tin with paper liners pour 3 tbsp of batter in each case.

For cake: Grease your cake tin well & line with parchment/baking paper. Pour the batter.

Substitution for self raising flour ~ to get 1 cup self-raising flour, add 1 1/2 tsp baking powder+ 1/4 tsp salt to 1 cup all purpose flour.

For Ganache:

Ingredients:

Whipping cream – 1/2 cup

Baking chocolate – 3/4 cup

Method:

Place the baking chocolate/ chocolate chips in a bowl.

Heat the whipping cream on low flame till small bubbles start appearing around the edges.

Pour the heated cream to the bowl with choc chips. Let it rest for 5 mins.

Whisk it using a manual whisk. This will give you a liquid consistency ganache. If you want to thicken the ganache for spreading, place the bowl on some ice & whip it. It will start thickening.

Spread the ganache on cooled cupcakes/cake.