Hi I am new here. I am a bit scared to post I haven't had the chance to try the recipes posted earlier but hope to do so as soon as I have the time Anyway, I just wanted to share my recipe. This is the chocolate cake I make and it gets good reviews. Unfortunately it doesn't contain coffee, buttermilk, sour cream or chocolate as mention by someone in the thread as a standard. Anyway, just give it a try and tell me how it rates. Unfortunately, the measurements are in metric and the numbers seems a bit weird. I think this recipe was translated from a different set a measuring standard. So good luck! Chocolate Moist Cake Part A 267 g eggs 443 g sugar Part B 334 g liquid milk Part C 424 g butter 334 g flour 15 g baking powder 110 g Cocoa Powder 5g salt Note: Egg, milk and butter must be at room temp. 1. Whisk Part A until Fluffy. Note: As the portion of sugar is larger than eggs, this will not double in volume. 2. Stream Part B slowly while whipping Part A. Mix well and leave aside 3 Sift all dry ingredients of Part C. Cream the butter and add the sifted ingredients. Mix gently and well. 4. Stream Mixture of Part A and B into Part C. Mix slowly and and mix well. 5. Pour into 2 9" buttered and bottom-lined pans and bake at 175C until the tooth pick comes clean (et: 40 mins). 6. Leave to cool in pan. (I leave it overnight). Invert and ready to be used. The cake will dome if the oven temp is too hot, so sometimes you have to adjust accordingly. Usually I will sandwich it with ganache and cover with ganache and decorate with chocolate roses and leaves. I noticed that the cake tastes even fudgier the next day. Tell me what you think.
