MOIST CHOCOLATE CAKES

We've chosen three of our favorite chocolate cakes: they are all moist but entirely different in taste and texture. 

QUICK MIX CHOCOLATE CAKE WITH FUDGE FROSTING 

• 185g butter 
• 3/4 cup castor sugar 
• 3 eggs 
• 1 cup self-raising flour 
• 1/2 cup plain flour 
• 1/3 cup cocos 
• 1/2 cup milk 

FUDGE FROSTING 

• 60g dark cooking chocolate 
• 15g butter 
• 1 1/2 cups icing sugar 
• 2 tablespoons milk, approximately

Have all ingredients at room temperature Combine butter, sugar, and eggs. sifted dry ingredients and milk in a large basin of an electric mixer, beat on low speed until ingredients are combined, increase speed to medium, and beat for about three minutes or until the mixture becomes lighter in color and smoother in texture. Spread mixture evenly into well-greased lamington tin ( base measures 16cm x 26cm ), and bake in a moderate oven for 30 minutes Stand a few minutes before turning onto a wire rack to cool When cold, top with Fudge Frosting: Melt chocolate and butter over hot water, stir in sifted icing sugar and enough milk to give thick spreading consistency 

MOIST CHOCOLATE WALNUT CAKE 

• 3/4 cup castor sugar 
• 150g butter 
• 4 eggs, separated 
• 125g dark cooking chocolate 
• 125g finely chopped walnuts
•  ½ cup plain flour 

Cream butter and sugar until light and fluffy, add egg yolks one at a time. beating well after each addition Add grated chocolate, sifted flour, and walnuts, and mix well. Fold in firmly beaten egg whites in two batches, and pour mixture into well well-greased 20cm ring or baba tin Bake in moderate oven for 45 minutes Stand cake for a few minutes before turning onto a wire rack to cool. If desired, dust the top of the cold cake with 1 teaspoon each of sifted icing sugar and cocoa 

MOCHA FUDGE CAKE 

This cake has a low flour and high sugar content and will develop a sugary crust during the cooking time 

• 90g dark cooking chocolate
•  90g butter 
• 1 cup castor sugar 
• 2 eggs 
• ½ cup plain flour 
• 1/4 cup self-raising flour 
• ½ cup milk 

FILLING AND TOPPING 

• 300ml jars of thickened cream 
• 2 teaspoons instant coffee powder 
• 1 tablespoon brandy 
• 1 tablespoon castor sugar 
• 2 tablespoons strawberry jam 
• 2 tablespoons brandy, extra 

Melt chocolate in hot water, cool to room temperature Cream butter and chocolate with sugar, add eggs one at a time, beating well after each addition Beat in sifted flour and milk Pour mixture into - a greased deep 20cm round cake tin which has base covered with greased greaseproof paper Bake in moderately slow oven approximately 1 hour. Stand a few minutes before turning on the wire rack to cool. Split cake, fill with jam mixture and some of the cream mixture Spread top and sides with remaining cream mixture. decorate with strawberries if desired. Filling and Topping: Dissolve coffee in brandy, and add to cream with sugar. beat until firm peaks form Combine sieved jam with extra refrigerated cake for at least 30 minutes

Also Read: HIGH TEA CAKES