Moist Chocolate Cake

This cake is based on the American Chocolate Cake,made popular in the Klang Valley by the La'Manila cake house in the 80's

Chocolate Cake

330 ml fresh milk / water
60 gm cocoa powder
1 tsp vanilla
1 tbsp instant coffee powder
180 gm butter - softened
340 gm caster sugar
3 nos eggs
190 gm superfine flour - sifted
1 tsp baking soda - sifted
2 tsp baking powder - sifted

Chocolate Icing

750 ml milk ( fresh )
500 ml condensed milk
2 tbsp instant coffee powder
2 tsp vanilla extract
85 gm cocoa powder - sifted
4 1/2 tbsp all purpose flour - sifted
1 1/2 tbsp corn flour - sifted
3 tbsp cold butter


To prepare cake:

1. Preheat oven to 180 . Line two 23 cm ( 9" ) round cake with parchment paper.
2. In a bowl, combine milk, cocoa powder, vanilla and coffee. Mix and set aside.
3. Add sifted mixture alternately with the liquid mixture, beginning and ending with flour. Beat until smooth, scraping down the sides of the bowl.
4. Divide batter equally among the prepared pans.
5. Bake for 18 - 20 minutes. Remove from oven and cool completely in the pan.

To prepare chocolate icing :

1. In a heavy - based saucepan, place all the ingredients except the butter.
2. Cook over medium heat, whisking continuously until smooth and thick.
3. Add butter; stir to combine. Remove from heat and set aside to cool completely.
4. Transfer to an electric mixer and beat on medium speed until smooth, or reaches a spreading consistency.

To Spread Icing :

1. Remove the cake from the pan. Slice into two even layers. Spread a layer of cake evenly with half the chocolate icing; top with the remaining chocolate icing.

2. Spread top and sides of cake with remaining chocolate icing. use a cake comb or fork to form a decorative pattern

- Arlene Diego