This is a marvellous recipe from Amy Beh but I made a mistake baking it in a tube pan. The cake is indeed soft & moist and hence broke terribly when I attempted to unmould. So advice to others bake this in a plain round or rectangle tin instead. This is how my cake looked like after been unmoulded:
The recipe has cream and chocolate in the ingredients making it different than other Moist Chocolate Cake and the result is really yummy!
INGREDIENTS:
160g Butter
1 tbsp Honey (originally Golden Syrup)
160g Dark chocolate
110ml Warm water
190g Plain Flour
10g Cocoa powder
2 tsp Baking powder
1/4 tsp Bicarbonate of soda
180g dark soft Brown sugar
90g Nestle reduced cream
1 tsp Vanilla essence
3 eggs - lightly beaten
1 tbsp Corn oil
40g walnuts, coarsely chopped
METHOD:
1. Grease and line a 20 cm round cake tin with greaseproof paper.
2. Melt butter, golden syrup, chocolate and warm water in a microwave oven for 2 minutes, stirring every 30 seconds.
3. Put sifted dry ingredients into a bowl and stir in sugar, Nestle cream, vanilla essence, beaten eggs and oil to mix.
Gradually pour in the chocolate mixture. Mix well with a wooden spoon. Fold in the chopped walnuts.
4. Turn batter into prepared cake tin and bake for about 40-50 minutes at 170C or until skewer inserted into the centre of the cake comes out clean.
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Today, whilst in the mood,I tried ths recipe. Mmmg syok..it's soft and moist. Kids like it too, already marked as one of the favourites. Thks for sharing. Btw the layered cakes look vnice but don't hv the guts to try, mbe coz never baked layered cakes b4 and another thing incomplete ingredients available at home.
ReplyDeleteDear anonymous, Thanks for trying and give feedback. I'm glad you like it too.
ReplyDeleteDear Roz, lupe nak sign for the above comments. I visit yr page regularly atleast for idea on what to serve on the table day and nite.
ReplyDeleteRgds,
Wani- Piasau
Hai Wani. I publish what I cook at home daily & most of the times only ordinary food. TQ for visiting regularly.
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