Chocolate moist cake was one of the most frequent buying product from the "King of the Belgians Restaurant". I suppose its enchantment for those chocoholics is heaven!I would normally leave the cake plain without any decoration but this time of year I must add something in order to look like a celebration cake for my friends birthday. I don't have any piping skills so I gave it a floral arrangements to produce a better look. However, the flowers is unedible, it's just for decoration.
The texture was very moist with rich chocolate flavor. Perhaps the instant coffee had enriched the cake flavor and it wasn't too sweet for the birthday girls.
Recipe for 8 inches cake tin:
Ingredients for the cake:
220g cake flour / 50g cocoa powder / 1 tsp baking powder / 1/2 tsp baking soda / 1/4 tsp salt / 190g butter / 280g sugar / 1 1/2 tsp vanilla / 3 large eggs / 250ml cold water / 1 tbsp instant coffee (dissolved with some water)
Ingredients for the chocolate fudge:
50g cocoa powder / 125ml water / 200ml evaporated milk / 100g sugar / 1/2 tsp salt / 1 tsp vanilla extract / 2 egg yolks / 60g cornflour / 1 tbsp instant coffee / 60g butter
Method for making the cake:
- Beat the butter, gradually add in sugar then vanilla extract until the mixture become fluffy.
- Add in eggs one at a time, beating well after each addition.
- Add shifted dry ingredients and water alternately to beaten mixture and mix well till well combined.
- Pour mixture into two 8 inches greased and lightly floured round baking pans.
- Bake at 180'C for 20 - 25 minutes. (do not over cook in order to produce a moisture texture)
Method for Cooking the Fudge:
- Mix everything in a double boiler and keep on stirring with a hand whisk until the mixture thickens.
- Lastly add in the butter until a smooth consistency.
- Spread 1/3 of the fudge on a piece of 8 inches moist cake then sandwich with another piece.
- Gently spread the fudge on top and side of the cake.
- Chill in the refrigerator for 2 hours then start your creative decoration.
