Perfect Moist Chocolate Cake
Moist and delicious, keeps for at least a week
Ingredients
2 cups flour
2 cups sugar
¾ cup cocoa
2 tsp baking powder
1 tsp salt
2 tsp bicarbonate of soda
1 cup boiling water
1 tsp coffee powder
2 eggs
1 cup maas
½ cup sunflower oil
2 tsp vanilla essence
Directions
- Prepare one 23cm cake tins OR two 15cm cake tins by greasing well.
- Preheat the oven to 180°C.
- Sift together all the dry ingredients into a large bowl.
- Boil the kettle and prepare 1 cup of coffee from the water and coffee powder
- Lightly beat the eggs, maas, oil and vanilla together.
- Add the maas mix and the coffee to the dry ingredients and mix with a whisk.
- Divide the mixture into the two tins and bake for 35-45 minutes until the cake is baked through. Test by inserting a knife into the cake, it should come away clean. The baking time will depend on the cake tin size you used.
- Remove from the oven and set aside to cool.
Notes
- I tried this recipe out - just to see …… I have a new favourite chocolate cake recipe. Rises
flat on the top, is moist and my family loved it.