Moist Chocolate Cake

This cake is based on the American Chocolate Cake,made popular in the Klang Valley by the La'Manila cake house in the 80's

Chocolate Cake

330 ml fresh milk / water
60 gm cocoa powder
1 tsp vanilla
1 tbsp instant coffee powder
180 gm butter - softened
340 gm caster sugar
3 nos eggs
190 gm superfine flour - sifted
1 tsp baking soda - sifted
2 tsp baking powder - sifted

Chocolate Icing

750 ml milk ( fresh )
500 ml condensed milk
2 tbsp instant coffee powder
2 tsp vanilla extract
85 gm cocoa powder - sifted
4 1/2 tbsp all purpose flour - sifted
1 1/2 tbsp corn flour - sifted
3 tbsp cold butter


To prepare cake:

1. Preheat oven to 180 . Line two 23 cm ( 9" ) round cake with parchment paper.
2. In a bowl, combine milk, cocoa powder, vanilla and coffee. Mix and set aside.
3. Add sifted mixture alternately with the liquid mixture, beginning and ending with flour. Beat
until smooth, scraping down the sides of the bowl.
4. Divide batter equally among the prepared pans.
5. Bake for 18 - 20 minutes. Remove from oven and cool completely in the pan.

To prepare chocolate icing :

1. In a heavy - based saucepan, place all the ingredients except the butter.
2. Cook over medium heat, whisking continuously until smooth and thick.
3. Add butter; stir to combine. Remove from heat and set aside to cool completely.
4. Transfer to an electric mixer and beat on medium speed until smooth, or reaches a spreading
consistency.

To Spread Icing :

1. Remove the cake from the pan. Slice into two even layers. Spread a layer of cake evenly with
half the chocolate icing; top with the remaining chocolate icing.

2. Spread top and sides of cake with remaining chocolate icing. use a cake comb or fork to form a
decorative pattern

- Arlene Diego
Teaches cake baking, filipino cuisine in Damansara Jaya.

Chocolate Banana Cake

This tall and moist cake is available at West 57th Cafe by Zang Toi, the New - York based Malaysian Fashion Designer. The location of his cafe in Kuala Lumpur are at Parkson pavillion and Lot 10.


Cake.

250 gm butter
300 gm caster sugar
200 gm self raising flour - sifted
4 nos eggs
100 gm cocoa powder - sifted
1 tbsp baking powder - sifted
1/2 tbsp baking soda - sifted
250 ml warm local black coffee

Chocolate Sauce

250 ml whipping cream
125 gm icing sugar
250 gm dark chocolate - chopped
2 tbsp butter

3 - 4 banana, - halved


To Prepare cake:

1. Preheat oven to 180 C.
2. Grease a 8" square cake tin and set aside.
3. In a stand mixer, cream butter and sugar. Gradually add the eggs one at a time, beating well
after each addition so that the mixture does not curdle.
4. Add sifted ingredients and warm coffee, alternate in small quantities, mixing thoroughly. Pour
into cake tin.
5. Bake 45 minutes. Remove from oven and let it cool.


To prepare chocolate sauce:

1. Combine the whipping cream, icing sugar, chocolate and butter in a small sauce pan.
2. Stir over low heat until thick and smooth.
3. Remove from heat, cover and keep warm.

To assemble and serve cake:

1. Cut the cake into half vertically.
2. Cut the 2 halves horizontally to form four long layers. Place one layer of cake on a cake board.
Spread evenly with chocolate sauce and top with bananas.
3. Spread chocolate sauce on the last layer of cake.
4. Keep chilled and slice to serve.

- West 57th Cafe' by Zang Toi.