Moist Chocolate Cake
by Ms. Lhen
Bake and Cook PH
Dry Ingredients
2 cups all-purpose flour
¾ cup Cocoa powder
½ tsp fine salt
½ tbsp baking powder
½ tbsp baking soda
1½ cups white sugar (granulated sugar, like the one we uses at home)
1 cup dark brown sugar (washed or dark is ok)
Wet Ingredients
2 large whole eggs
½ cup vegetable oil(canola, vegetable and coconut oil)
¼ cup melted butter or margarine
½tbsp coffee powder dissolve in 1 cup hot water (nescafe original)
1 cup fresh/evap milk with ½tbsp vinegar
½ tbsp vanilla extract (clear or brown)
UPDATED:
Bake at 160c 30 to 40 minutes
1 recipe using 1 8x3 pan
1 recipe divided into 2 8x3 pans
Bake at 160c for 1 hour to 1 hour and 20 minutes
TWO recipes divided into 2 8x3 pans
Oven: La germania FS660X
Electric, convection. Top and bottom heat, fan on.
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Moist Mocha Cake (not chiffon)
https://youtu.be/dz_a7tmkcRw
Moist Vanilla Cake (Not chiffon)
https://youtu.be/v_RY1FLJO68
Ganache for sharp edge ganached cake, for under fondant
https://youtu.be/Ngc4PyqnZgo
