Chocolate Moist Cake

I baked this one for Hidayah's engagement on 01.01.2011. I got this recipe from my husband's aunt who stays in Malacca. Mak Long, as we address her, taught for KEMAS before retiring more than 15 years ago. This has been a favourite in my family since I first started baking it.

The cake recipe:

170 gm butter

340 gm castor sugar

225 gm flour

40 gm cocoa

4 eggs

1 ½ teaspoon baking powder

1 teaspoon bicarbonate of soda

½ teaspoon salt (optional and if unsalted butter is used)

1 teaspoon vanilla essence

¾ cups of water

1 teaspoon chocolate emulco (optional)

1. Preheat oven to 150˚ F
2. Mix at medium or medium high speed castor sugar, butter, vanilla essence and salt until all ingredients are blended and smooth.
3. Add in eggs one by one.
4. Fold in the sifted ingredients (flour, baking powder, bicarb. of soda, cocoa powder) into the creamed mixture alternately with water, starting and ending with flour.
5. Bake at 150˚ F till cook (according to the temperature of the oven used) or until a skewer inserted in the centre of the cake comes out clean.
6. Remove cake from oven and let it cool completely before decorating it.
   

Choc. Ganache Topping

125 ml whipping cream/fresh cream

250 gm cooking chocolate

1. Break cooking chocolate into pieces in a bowl.
2. Heat milk until it comes to a boil. Pour over chocolate and stir until smooth.
3. Allow mixture to cool before pouring over cake.

Source: Mak Long