making of Moist Chocolate Cake

By Corazon Revestir

TOOLS NEEDED​

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STEAMER​

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ELECTRIC MIXER

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WHISK

CARAJAY

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TOOLS NEEDED​

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WOODEN SPOON

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MIXING BOWL

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TONGS

MEASURING CUPS & SPOON

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TOOLS NEEDED​

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UTILITY BOWL

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UTILITY TRAY

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BAKING PAN

SPOONS

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​MOIST CHOCOLATE CAKE

INGREDIENTS:

By Corazon Revestir

•¾ cup butter 1 ¾ cup sugar

•1 tsp vanilla extract

•3 pcs large egg

1 1/3 cup lukewarm water

•2 cups Cake flour

•¾ cup unsweetened cocoa powder

•2 tsp baking powder

•1 ¼ tsp baking soda

1. Put wax paper on 2 round 6 inches pan. Set aside.

2. In a bowl soften the butter and vanilla. While continue beating gradually add the sugar. Add egg one at the time. Beat for 1 minute.

3. Alternately add the flour and water. First and last should be the flour mixture. Beat for 1 whole minute in medium speed.

4. Pour the batter mixture into the lined pan. Cover with aluminium foil to prevent from water dripping during the steaming process.

​5. Put at the center of a hot boiling steamer, cover and set the timer for 45 minutes (The steaming time will depend on the size of baking pan used.)

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​6. To check, remove the cover insert a toothpick at the center of the cake, once it comes out clean then it is done. Remove from steamer and let it cool.

7. When it is completely cool. Run a spatula or knife in the sides of the baking pan and invert on a cake board or serving plate. Dust with powder sugar, serve and enjoy.

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8. If you’re going to frost it with icing. Sliced the cake on how many layer you desire. Cover it with plastic wrap and refrigerate overnight