Moist Chocolate Cake

 Found this great recipe from another blogger and all I changed was adding 2 teaspoons of of instant coffee instead of a teaspoon of Expresso powder. 

It is a rich and moist chocolate which I sealed with Butter cream.

 

 

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
• 2 teaspoons of Instant coffee
• 1 cup milk
• ½ cup canola oil
• 2 eggs
• 2 teaspoons vanilla essence
• 1 cup boiling water

Method:

1. Preheat oven to 180 ºC . Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
2. For the cake:
3. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
4. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
5. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
6. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Butter Cream frosting:

• ½  a cup of soft butter
• 3 - 4 cups of Icing Sugar
• 1 tablespoon of milk/cream

Method:
Whisk butter until smooth. Add a cup of Icing sugar at a time until smooth. Finally add the milk and beat for 3-5 minutes to ensure smoothness and to allow air in to make you frosting less yellow and more white.

Frost cake and Enjoy!