This is a delicious sponge like moist chocolate cake. A recipe given by my mom many years ago. It was before the Ipad time and I had it written down in a book. Since then I have transferred all my favourite recipes to this blog. This is NOT a one bowl cake and it does take a little work to get done but trust me the finish product is delicious!
Last few weeks I tried using the recipe again but failed to get it right. I wondered if I had miss out or written wrongly the ingredient during my blog writing so I asked my mom to send me the recipe by WhatsApp. Luckily my mom still has them in black and white.
But the recipe my mom sent me (see above), had no chocolate emulco as one of the ingredient. She told me she had lost the recipe with chocolate emulco. So with some tweeking and testing, I am finally satisfied with the recipe below.
The Cake
Ingredient
2 egg yolk
1/2 cup vegetable oil
1/4 chocolate emulco
1/2 cup of sugar
1 cup flour
1/4 tsp baking soda
2 tbsp. cocoa powder
1/2 cup hot water
2 egg yolk
1/4 cream of tartar
1/2 cup of sugar
2 baking tray (6")
160C for 30 minutes
Method
Grease and lay a baking paper at the bottom of two 6" baking trays.
Mix hot water with cocoa powder and leave to cold down.
Shift flour with baking soda.
Beat the egg white with cream of tartar and sugar until soft peak.
Quickly beat egg yolk, sugar and chocolate emulco until fluffy and creamy.
Add oil first into the egg yolk mixture then shift in the flour. Do not over beat.
Quickly pour the egg yolk mixture into the beaten egg white and fold the batter. Do not beat.
Tips
- Chocolate emulco is concentrated flavoring of chocolate
- Adding hot water to cocoa powder increases the cocoa flavor
The Frosting
This is the third time I tried making frosting for this cake. The third time is finally the best. This frosting is not too sweet, very chocolaty and frost-a-ble because it is very thick. A chocolate buttercream frosting is good but not perfect. This cake requires something with more moisture like a pastry cream so it can soak a little into the cake.
Ingredient
1/2 cup milk
1/3 cup sweetened creamer
2 tbsp cocoa powder
1/2 chocolate emulco
2 1/2 tbsp tapioca flour
2 egg yolks
Method
Put all ingredient into a double boiler. Keep stirring until thickened. The frosting will be very thick.
Sinking Cake
To avoid a sinking cake, ensure you grease the side of the baking tin well. While it is cooling the sides will pull away from the tin.
