Moist Chocolate Cake (2)

Actually, I  baked this Moist Chocolate Cake (2) for my kiddos' birthday but decided against serving it as I wanted to challenge myself to a cake that encompasses more components.

So this cake was like a fallback plan if my two cakes weren't successful.   

Some years ago, on my firstborn 18th and 13th birthday, I recalled I baked a Moist Chocolate Cake and my kids love it.  Unfortunately, I cannot recall which recipe I used as I did not document it.

That is why this blog is so important. 

Finding: Despite having this cake wrapped and frozen for a week, the texture still turned out moist and chocolaty.

Kids said they prefer it sweeter, perhaps it was the dark chocolate that I used.  

What you need:

100g plain flour

50g dark cocoa powder

½ tsp baking soda

½ tsp baking powder

180g unsalted butter

170g castor sugar  (increase to 200g)

2 large eggs

1 tsp vanilla extract

200ml evaporated milk

Method:

Preheat oven to 170 deg.  Lined a 7" round pan.

Sift plain flour, dark cocoa powder, baking soda, and baking powder.  Set aside.

In a mixing bowl, cream butter and sugar until light and fluffy.

Whisk in the egg one at a time and then the vanilla extract.

Fold in ½ of the evaporated milk and ¹/₃  of the flour mixture.  Alternative with the evaporated milk and flour mixture.   Until milk and flour are fully incorporated.

Pour into pan and bake for 40-50 mins until the skewer comes out clean.

Enjoy

Enjoy!

Tapioca Pancake

You don't really see this being sold in those kueh kueh shop except in Pasar Malam.  So with the remaining tapioca.  I decided to try making this.  

Findings:  I have seen some recipes incorporated grated coconut into this pancake but since i don't like this grassy mouthfeel, I omitted it.

This turned out so yummy.   All my testers gave thumbs up for it.

Personally, I like it a less sweet, you might want to reduce to 80g.  

What you need:

400g tapioca, chunk

100g sugar

2 tbsp plain flour

1½ tbsp concentrated pandan juice

Method:

Combine everything into a bowl.  Mix well until the plain flour incorporated.

Heat up a non stick pan, rub a thin layer of oil.

Add in half a ladle of batter into the pan at a height of 10cm.  

Once sides are brown, flip over and continue to cook.

Enjoy!