Chocolate Moist Cake II

This rich chocolate cake is definately a heaven for chocoholics! 

Ingredients for 9 inches cake pan

Chocolate Cake

2 cups all-purpose flour

2 cups sugar

¾ cup unsweetened cocoa powder

2 teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

1 cup milk

½ cup vegetable oil

2 eggs

2 teaspoons vanilla extract

1 cup boiling water

2 teaspoon granulated coffee

Chocolate Frosting

75g cocoa powder 

187ml water 

300ml evaporated milk 

150g sugar 

1/2 + 1/4 tsp salt  

1 1/2 tsp vanilla extract 

3 egg yolks 

90g cornflour 

1 1/2 tbsp instant coffee 

90g butter

For the cake:

Add flour, sugar, cocoa, baking powder, baking soda and salt to a large bowl. Whisk through to combine using a hand whisk to stir through flour mixture until combined well. 

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together until well combined. Mix the granulated coffee with  boiling water then pour into the cake batter and mix well combine. Distribute cake batter evenly between the two prepared cake pans or one cake pan where you can cut horizontally after the cake is baked and cooled down. 

Bake for 30-35 minutes if using two pans or 1 hour until a toothpick or cake tester inserted in the center comes out clean. 

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

For the chocolate frosting:

Mix everything in a double boiler except butter and keep on stirring with a hand whisk until the mixture thickens.

Lastly add in the butter until a smooth  and spreadable consistency.

Cut the cake horizontally into two pieces if the cake bake in one pan. Spread some cream frosting  piece of cake then sandwich with another piece. Gently spread the frosting on top and side of the cake. Chill in the refrigerator for 2 hours. 

Once the cake set in the fridge, bring it to room temperature before serving. The fridge will make the cake harden but once it back to room temperature, the cake will soft and moist and ready to serve.