This is especially for Chui! I have tried many choc cake recipes but I think this one is my fav, because the longer you keep it in your fridge, the moister it will be. But dont keep until 1 month laa hehehe..Plus it is so simple to do.
For coco paste:
* 1 cup coco powder
* 1/2 cup powdered sugar ( I just use granulated sugar only)
* 1 cup hot water
* 1/2 cup milk
* 2 cups flour
* 1 1/2 tsp baking powder
* 1 1/2 tsp soda bicarbonate
* 2 cups sugar
* 4 eggs gred A
* 250 gm canola oil
* 2 tsp vanilla essence
1. First, make the choc paste. Mix all ingredients for choc paste, boil it on small fire while stirring it until it looks shiny.
2. Switch off the fire, let it for a while.
3. Preheat your oven to 170C—
4. In another bowl, mix canola oil and sugar and stir well using only a whisk. If you rajin you can use the electric mixer. Add eggs one by one, and vanilla essence, stir well.
5. In another bowl, prepare flour mixed with baking powder and soda bicarbonate, sift them.
6-Then add a little flour mix to the sugar + oil mix (step 3) , then add a little choc paste, add some more flour, choc paste, untill all finish. Stir well. After you add the flour, dont stir too hard, it will make your cake becomes like “volcano” in the end..hehe
5.Pour the batter into your baking pan, bake at 170C about one hour. I usually put an aluminium foil on the the top of the cake to prevent the cake surface from overheated. After 1 hour, test with a fork, if still sticky, add another 10 mnts.
6- Leave it for a while before move it to other plate, let it gets cold first before pouring the topping.
My favorite choc topping recipe:
3/4 cup condensed milk
1 cup coco powder
1/3 cup canola oil/corn oil
a little vanilla essence
Mix well all ingredients and double boil it. If its too thick, just mix a little milk (milk that you drink) and stir well. Let it for a while. Pour onto your choc cake when the cake gets colder.
Hope this helps, Chui. Enjoy!