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

This entry was posted in Cakes cupcakes and cookies and tagged by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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