Steps in Baking Delicious Moist Chocolate Cake

Who will say no to cakes? I am pretty sure all of you had tasted diverse types of cakes, right? What is your favorite cake? Is it chiffon, chocolate or what else?  Cakes can be classified into three types such as batter type of cakes which depends upon eggs, flour, as well as milk for structure plus contain reasonably high percentages. Next is foam type of cakes; these are cakes without shortening. Third is the chiffon type of cakes which contain a cooking or salad oil as well as baking powder.

Different kind of cakes can be seen in birthday party, weddings, yuletide season, beach parties, and other special occasion. In every special occasion, cakes is always present that may serves as dessert or appetizer. The magic taste of cake makes people likes to eat again and again. What type of cake you really like to eat? As for me, I like chiffon for the reason that the taste is fine and not bad to my own taste. Though, everyone of us has it's own favorite flavor.

Even if there are many cakes available online as well as in baking books, I will share to you the recipe how to bake moist chocolate cake. I know some of you did knew already how to bake moist chocolate cake however, I will still provide the recipe of it. Now, here is the recipe you may follow to bake your delicious moist chocolate cake. 

Ingredients:

3 cups sifted cake flour

2 teaspoons baking soda

1 1/3 bars Buttercup

1 cup cocoa, Hershey, sifted

2 ¼ cup sugars (white sugar)

 4 whole eggs (well-beaten)

1 teaspoon vanilla

2 tablespoons Rum

1 teaspoon baking powder

1:1 sour milk (1 cup evaporated milk + 1 cup water + 2 tablespoons vinegar

Baking Procedure:

You must sift dry ingredients, baking powder, baking soda, flour and cocoa. Next, set aside.  You must cream butter until light and fluffy. Then add sugar one tablespoon at a time. Consequently, add eggs one at a time. Then you can add dry ingredients alternately with milk. Pour in paper lined pan. Bake at 175 ^oC-200 ^OC AT 1 hour otherwise more.

Frosting:

¼ cup cocoa

¼ bar butter

1 ¼ cups evaporated milk (1 can condensed milk)

3 tablespoons cornstarch (dispersed in ¼ cup of water)

1 teaspoon vanilla

1 cup white sugar

2 egg yolks

Procedure:

Cook in a double boiler. Cook over low flame until it thickens (cook in heavy skillet). Spread on cake.