This recipe was given to me by a dear aunt who is my mom's neighbour. It was her who really made me fell in love with baking. She taught me to bake this cake way when I was still a teenager. My mom was working then unlike her, who was by then a retired teacher. Thank you auntie from the bottom of my heart...
I have given this recipe to many of my friends. The reason it is a hit is definitely due to its real simple method to prepare. This is also the very recipe I use with all the birthday cakes that I bake & used to sell.
I have given this recipe to many of my friends. The reason it is a hit is definitely due to its real simple method to prepare. This is also the very recipe I use with all the birthday cakes that I bake & used to sell.
All the following ingredients are combined orderly into a mixing bowl.
6 1/2 oz wheat flour
2 1/2 oz cocoa powder
2 tsp soda bicarbonate
12 oz sugar (not necessarily fine sugar)
8 oz Ideal Milk (full cream evaporated milk)
8 oz corn oil
6 oz water
2 tsp of nescafe (or coffee) diluted in the water
2 eggs
1 tsp vanilla essence
1 pinch of salt
2 1/2 oz cocoa powder
2 tsp soda bicarbonate
12 oz sugar (not necessarily fine sugar)
8 oz Ideal Milk (full cream evaporated milk)
8 oz corn oil
6 oz water
2 tsp of nescafe (or coffee) diluted in the water
2 eggs
1 tsp vanilla essence
1 pinch of salt
Mix together
The batter is thinner than the usual cake batter
Transfer the batter to a baking pan & bake for 45 minutes at 180 degree C
The baked chocolate cake
Let the cake cool & once cool place the cake bottom up on a tray
While waiting for the cake to cool, heat a pan & add in cooking chocolate.
Add in about 2-3 tbsp of Ideal Milk & a bit butter to make the topping shine
Stir until all is mixed together & the chocolate melt
Scoop the topping onto the cake
Ice the topping thoroughly all over the cake
The cake complete with chocolate topping
Silver balls as decoration for my HB's 34th birthday
