Moist Chocolate Cake

Ingredients

• 3 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 6 tablespoons cocoa powder
• 2 cups water
• 2 cups sugar
• 1 tablespoon vanilla
• 2 tablespoons white vinegar
• 8 tablespoons (1/2 cup) oil
• a handful of semisweet chocolate chips

Instructions

Preheat the oven to 350F.

Sift the dry ingredients i.e. flour, baking soda, salt and cocoa powder in a medium bowl. If without the cocoa powder, I would just use a whisk to mix the ingredients. But cocoa powder tends to be lumpy and it is recommended to sift it for any recipe.

Whisk the sugar and wet ingredients, i.e water, vanilla, vinegar and oil in a large bowl until the sugar is dissolved.

Add the dry ingredients into the wet ingredients and mix well.

Pour the batter into a greased and floured or parchment lined 9 x 13″ pan.Sprinkle a handful of semi-sweet chocolate chips on the batter for garnishing. Bake for 35 to 40 minutes. The cake will be slightly moist when tested with a tooth pick.

This is a very simple recipe which pleases any chocolate cake lovers. Will you bake it for your family?

By Chow Times (http://chowtimes.com/2006/09/22/moist-chocolate-cake/)

Chocolate Fudge Cake

250g cold unsalted butter, cut into small cubes 
275g dark chocolate (50-55% cocoa solids), in small pieces 
100g dark chocolate (70-75% cocoa solids), in small pieces 
295g light muscovado sugar 
5 large eggs, separated 
cocoa, for dusting 

8"/20cm springform tin, base and sides lined with baking parchment 

1. Preheat the oven to 170'C, 160'C (fan), gas 3 

2. Place the butter and chocolate in large heatproof bowl - it should be big enough to accommodate the entire mix. 

3. Put the sugar and 4tbs water in a small saucepan, stir to mix, then bring to the boil over a medium heat. Pour the boiling syrup over butter and chocolate. Stir well until they have melted and you are left with a runny chocolate sauce. If the chocolate hasn't melted, sit the bowl over a pan of simmering water for a few minutes, then remove (my short-cut is to microwave the butter and chocolate for about a minute before adding the syrup). Leave to cool for a few minutes, then stir in the egg yolks, one at a time. 

4. Put the eggs whites and a pinch of salt in a large bowl and whisk to firm, but not too dry, peaks. Using a rubber spatula or a large metal spoon, gently fold the egg whites into the chocolate mixture, a third at a time. The whites should be incorporated but there is no harm if you can see small bits of egg white in the mix. 

5. Pour about two-thirds of the mixture into the prepared cake tin and level gently with a palette knife. Leave the rest of the mixture for later. 

6. Place the cake in the oven and bake for about 40mins or until a skewer inserted into the centre comes out almost clean. Remove the cake from the oven, turn the oven off, and leave the cake to cool completely. 

7. Preheat the oven again to 170'C, 160'C (fan), gas 3. Flatten the top of the cake with a palette knife. Don't worry about breaking the crust. Pour the rest of the cake mixture on top and level the surface again. Return to the oven and bake for 25-30mins. 

8. Leave to cool completely before removing from the tin. Dust with cocoa and serve. 

Baking the cake in two stages is meant to create a cake with 2 slightly different consistences - firmer at the bottom and moussy on the top. You can also cook the whole cake at once, it's still good! 


by Imelda

Steamed chocolate cake.

Ingredients A 

1 cup of cocoa powder 
1 cup of evaporated milk 
1 cup of oil or melted butter 
1 cup of sugar. 
½ cup of condensed milk 

Ingredients B ( shifted together) 

1 ¼ cup of plain flour 
1 teaspoon of baking powder 
1 teaspoon of bicarbonate soda 

Ingredients C 

3 eggs 

Methods: 
1) Mix all ingredients in A list and heat on stove till the sugar melted and everything are well mixed. Do not have to wait till it boiled, leave to cool.
2) Whisk the egg till frothy using hand-whisk, then pour in the cooled mixture of cocoa/milk/sugar/ oil. Mix well till smooth. 
3) Pour in the shifted flour and whisk till no lump. 
4) Pour into a greased baking pan , cover the top with aluminium foil to prevent water dripping and steamed for about 1 – 1 ½ hour till done. (Insert a skewer or stick to test whether the cake’s fully steamed.) 

Note: I used half butter and half cooking oil since I didn’t melted enough butter and using self raising flour instead of plain flour. The baking powder and bicarbonate powder were omitted. 


by jam

Steamed chocolate chip cake

125gm of butter 
125gm of sugar 
2 eggs 
150gm cake flour / self raising flour 
25gm cocoa 
2 tablespoons of milk powder 
2 bananas – mashed 
50 gm chocolate chips 

Methods. 
1) Using a mixer, beat cream the butter and sugar till fluffy. 
2) Add in the egg, one at time and mix well. 
3) Pour in the mixture of flour, cocoa and milk powder and mix again till no lumps. Lastly add in the mashed banana and chocolate chip. 
4) Pour into a greased baking tray and cover with aluminium foil, and steam for about 1 hour. 


by Jam

Marshmallow Chocolate Cake

Biscuit Base
200g cream cracker
80g melted butter

Chocolate cream
40g milk
100g marshmallow
1 tbsp cake stabalizer (mix with 20g water) aka powdered gelatine
80g melted chocolate
120g whipped cream

Chocolate layer
130g milk
50g fine sugar
20g cocoa powder
1/2 tbsp cake stabalizer (mix with 15g water) 

1.Crush cream craker into crumbs, add melted butter and mix evenly. Place mixture evenly on the baking tray, press the biscuit crumb mixture to form a compact base. Store in fridge for 20mins.
2.For chocolate cream, melt marshmallow with milk in a water bath, mix evenly. Stir in cake stabalizer and melted chocolate.
3.Leave mixture to cool, add whipped cream and mix evenly.
4.Pour chocolate cream mixture onto biscuit crumb base, chill in refrigerator until set.
5.For chocolate layer, add fine sugar to milk, boil until all the sugar dissolves. Stir in cocoa powder. Leave it to cool to approx. 60 degrees Celcius.
6.Add cake stabalizer into milk mixture.
7.Pour the chocolate layer onto the chocolate cream layer. Chill in refrigerator until set. 

·Press hard on the biscuit crumb mixture to form a really compact base, otherwise the base will easily fall apart when cutting into smaller pieces.
·Cake stabalizer will coagulate when mixed with water,melt it in a water bath before adding into the mixtures