Gail’s Super Duper Moist Chocolate Cake


2 cups cake flour
2 cups castor sugar
3/4 cup cocoa powder
2 tsps baking powder
1 1/2 tsps baking soda
1 tsp salt
1 tsp strong coffee powder
1 cup milk
1/2 cup canola oil
2 Jumbo eggs
2 tsps vanilla essence
1 cup boiling water

Preheat oven to 180 C. Grease and line with parchment paper 2 x 23cm springform baking tins
Add flour, sugar, cocoa, baking powder, baking soda, salt and coffee powder into a large bowl, whisk together to combine all ingredients.
Add milk, oil, eggs and vanilla to flour and mix together.
Add boiling water, and fold mixture with a spatula to incorporate air
Divide mixture between two baking tins, bake for 30-35 minutes or until a toothpick inserted comes away clean
Remove from oven and allow to cool for 10 minutes before removing from tins

Chocolate buttercream icing:
11/2 cups softened butter
3/4 cup of cocoa powder
4 – 5 cups icing sugar
1/2 cup milk
2 tsps vanilla essence
1/2 tsp instant coffee

Cream all above ingredients until mixture is smooth and soft. Sandwich cakes together, decorate with grated milk chocolate or as desired.
Recipe : Greystreet Casbah recipes
Prepared, tried and tested by:  Gail Haselsteiner


2 thoughts on “Gail’s Super Duper Moist Chocolate Cake

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