Moist And Fluffy Chocolate Cake Perfect Recipe

Jinsi Ya Kutengeneza Na Kupamba Kaki Ya Chocolate

To Make Chocolate Cake:

If you want a big / tall cake, then increase the ingredients by making and baking 2x or 3x

3 large eggs
175g (6 oz) self-raising flour
175g (6 oz) caster sugar
175g (6 oz) softened butter
1½ level tsp baking powder
40g (1½ oz) cocoa powder
4 tbsp boiling water

You’ll also need:
2 x 17cm (7 in) deep sandwich tins, greased and lined with non-stick baking paper
This chocolate cake will keep for 3 to 4 days in the fridge, but the icing will lose its shine.

A} Preheat the oven to 180C, gas 4.
B} Beat together the eggs, flour, caster sugar, butter and baking powder until smooth in a large mixing bowl.
C} Put the cocoa in separate mixing bowl, and add the water a little at a time to make a stiff paste. Add to the cake mixture.
D} Turn into the prepared tins, level the top and bake in the preheated oven for about 25-35 minutes, or until shrinking away from the sides of the tin and springy to the touch.
E} Leave to cool in the tin, and then turn on to a wire rack to become completely cold before icing.

To Make Butter Icing

500g unsalted butter
1 kg icing sugar
1 to 2 tablespoon of Milk if need, but not necessary

Food colours:
Pink for the butterfly

Electric whisk (Machine}
Large nozzles –> Star, drop flower, leaf, and rose petal
Piping bags

A} Softened the butter room temp, really soft without melting, and then beat butter until looks pearl
B} Add in sifted icing sugar then carry on whisking until thick and smooth {Piping consistency}
C} Divide the buttercream icing into different bowls
D} Add colours and mix well
E} Put the buttercream icing in the piping bags with the nozzles
E} Decorate as desired or as seen in my video

To make the Chocolate Ganache icing:

Ingredients for this cake

600ml (5fl oz) double cream or heavy cream
600g (5oz) milk chocolate, broken into pieces

Click here to see chocolate ganache step by step

Click Here To See How I made Syrup, it is the same kaimati syrup

Written by Farhat

Farhat Abbas

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