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!

Ultra Moist Chocolate Cake

(Recipe Source: Maria’s Menu) 

Ingredients:

Milk – 1 1/2 cups

Butter – 100 gms (1/3 cup + 2 tbsp approx)

Oil – 1/4 cup (I used sunflower oil)

Cocoa Powder – 1/2 cup
Self Raising Flour – 1 cup
Egg – 1 beaten, room temp
Baking Soda – 1/2 tsp

Sugar – 1 cup + 2 tbsp (250 gms)

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.

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