Moist Chocolate Cake

Prep Time:

30 Minutes

Cook Time:

35 Minutes

Serves:

16 Servings

Level:

Beginner

Ingredients

CAKE

2 ½ Cups Plain white flour

1 ½ Cups Caster sugar

¾ Cup Cocoa powder

1 ½ tsp Baking soda

¾ tsp Salt

125ml Neutral oil (such as olive or canola)

1 ¼ Tbsp Vinegar (balsamic or white)

1 ½ tsp Vanilla

2 ½ Cups Coffee, cooled

CHOCOLATE GANACHE ICING

2x 250g Blocks Whittaker’s Creamy Milk Chocolate

2 Cups Cream

NOTES

Serve with berries and yoghurt for a fresh touch.
Store cake in an airtight container.

CHOCOLATE USED

Preparation

CAKE

Step 1.

Preheat the oven to 160°C fan bake, and line three 20cm (8 inch) cake tins with baking paper.

Step 2.

Sift the flour, sugar, cocoa, baking soda and salt into a large bowl and mix together.

Step 3.

Add the oil, vinegar, vanilla, and cooled coffee to the bowl. Using a whisk, gently stir until just combined (do not overmix).

Step 4.

Divide the mixture into the three cake tins and bake in the oven for about 30 minutes, or until a skewer inserted in the middle of the cakes comes out clean.

Step 5.

Cool in the tins for 5 minutes before turning out onto a cooling rack.

ICING

Step 1.

Gently melt the Whittaker's Creamy Milk chocolate and cream together in a metal bowl over a saucepan of simmering water. Stir constantly to form a smooth sauce.

Step 2.

Allow to cool until thick enough to spread in between the layers and up the sides of the cooled cakes.