Moist Chocolate Cake

Prepare a baking tin by greasing it with a little spraying oil or butter & set aside.

Next, add the butter to a microwave safe bowl.

Heat the butter in the microwave for 30 seconds or until the butter has melted. Set aside & allow to cool.

Thereafter, add the all purpose or cake flour, baking powder & the bicarbonate of soda to a mixing bowl.

Add in the castor sugar.

Next, add in the cocoa powder & the salt.

Mix all of the dry ingredients well & set aside whilst we prepare the wet ingredients.

To a heat-resistant bowl, add in the instant coffee granules.

Pour in the boiling water.

Thereafter, pour in the milk. One large coffee done, don’t drink it though, it’s for the cake!

Pour the vegetable oil & vanilla essence to the coffee mix.

Remember the melted butter from the beginning? Add the melted butter to the coffee mix.

Add in the eggs & mix well until everything is well incorporated.

Add the wet ingredients (coffee mixture) to the dry ingredients (flour mixture).

Combine well but do not over mix. It should form a rich & chocolatey cake batter.

Pour the chocolate cake batter into the prepared baking tin.

Bake for 30-35 minutes at 180° Celsius or 356° Fahrenheit.

After 10 minutes, flip the cake over.

Break the chocolate into pieces & add to a microwave safe bowl. I used Cadbury Dairy Milk Chocolate for this ganache.

Next, add in the milk or fresh cream.

Heat in the microwave for 30 seconds. Remove & give it a mix until a smooth ganache forms.

Thereafter, spread the chocolate ganache over the cake.

Using a big knife, carefully slice the cake into cubes or however you prefer.

Plate & serve this delicious Moist Chocolate Cake as is or with a side of whipped cream or ice cream.

Notice how moist the inside of this chocolate cake is.

Store this Moist Chocolate Cake in an airtight container in a cool place for up to 1 week.