巧克力蛋糕 Super Moist Chocolate Cake

Dry Ingredients:
       2 cups          Plain Flour
       2 tsp             Bicarbonate Soda
       1 tsp             Baking Powder
   3/4 cup            Cocoa Powder
1 1/2 cups          Caster Sugar
       1 tsp             Salt

Wet Ingredients:
      1 cup            Milk
      1 cup            Greapeseed Oil
      2 nos            Eggs
      1 tsp             Vanilla Essence
      1 cup            Hot Coffee (made from 1 tsp coffee)

Method:

1)  Preheat oven to 170°c.
2)  Line the base and sides of a 22 cm diameter spring foam tin with baking paper.
3)  Sift all the dry ingredients into a large bowl.
4)  Pour all the wet ingredients into a large mixing bowl.
5)  Beat with an electric mixer until combined.
6)  Then gradually add the dry ingredients.
7)  Mix until well combined.
8)  Pour into the cake tin and bake for 50-60 (Add 15 mins) minutes until a skewer inserted comes out clean.

Note: Cake must be completely cooked before serving. Best eaten after a couple of hours.

Recipe for Chocolate Cream Cheese Frosting

Ingredients:
110 g           Cream Cheese, at room temperature
  60 g           Butter, at room temperature
  22 g           Cocoa Powder, sifted
 1/2 tsp        Vanilla Essence
125 g           Icing Sugar, sifted

Method:
1. Using an electric mixer, beat the cream cheese and butter until fluffy.
2. Gradually add the cocoa powder, vanilla and icing sugar.
3. Beat for about 5 minutes.
4. Spread on top of the cooled cake.