Chocolate Cake Sedap

Semalam, teringin betul nak makan kek coklat. Kebetulan, sudah lama tak buat dek penyakit MALAS.

Lepas Isyak, masuk dapur. keluarkan dari kabinet segala bahan. Alhamdulillah, semua ada. Telur pun dari pagi lagi aku dah keluarkan dari peti sejuk.

Sukat tepung, baking soda, baking powder, gula, serbuk coklat, susu segala. Lebur dalam mangkuk adunan. Tak guna mixer pun, malas. Ye, malas sangat tapi nak makan. Hadoiii!

Tak sampai 30 minit, tibalah masa untuk bakar adunan kek.

Lepas masukkan loyang adunan kek dalam oven, basuh dan kemas semua barang yang digunakan tadi. Kemudian tengok TV.

Dalam 15 minit macam tu, aku masuk dapur nak minum air. Sekali aku tengok elok je tiga biji telur duduk beratur dalam mangkuk.

Astaga... Tak bubuh telur dalam adunan kek tadi.

Macam mana ni? Menjadi ke keknya?

Hala...Hala...Halaaa... Buat hal betullah.

Maka, bermulalah debaran menunggu kek masak.

Cukup 40 minit...

Taraaa...

Alhamdulillah, kek naik elok. Tak bantat. Nampak moist dan sedap (aku ngap tengah panas berasap tu hahahaha).

Syukurlah, kek tak bertukar jadi lempeng.

Kalau kau orang nak cuba kek coklat sedap, boleh ikut resipi ni. Simple aje, tapi hasilnya sangat wowww! Aku follow resipi (google) ni, cuma terbabas tak letak telur tapi tetap sedap.

INGREDIENTS

CHOCOLATE CAKE

• 1 3/4 cups all purpose flour, or (plain flour), (8 oz | 227 g)
• 3/4 cup unsweetened cocoa powder, (2.6 oz | 75 g) or regular Hershey's cocoa powder
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon baking soda, (or bi-carb soda)
• 1 teaspoon salt
• 2 cups white granulated sugar, (14 oz | 410 g)
• 2 large eggs
• 1 cup milk, (250 ml)
• 1/2 cup vegetable oil, (125 ml)
• 2 teaspoons pure vanilla extract
• 1 cup boiling water (250 ml)

CHOCOLATE BUTTERCREAM FROSTING

• 4 oz butter, (120 g | 1/2 cup)
• 2/3 cup unsweetened cocoa powder, or regular HERSHEY'S (2.4 oz | 65 g)
• 3 cups powdered sugar, (confectioners or icing sugar)
• 1/3 cup milk
• 1 teaspoon pure vanilla extract 

INSTRUCTIONS

CHOCOLATE CAKE

• Preheat oven to 350°F (180°C) standard or 320°F (160°C) fan/convection.
• Lightly grease 2x 9-inch (22cm) round cake pans with butter. Line base with parchment paper.
• Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Whisk in sugar, then add eggs, milk, oil and vanilla. Whisk well to combine until lump free, about 30 seconds.
  
• Pour boiling water into batter, mixing well. Cake batter is thin in consistency.
  
• Pour batter into cake pans and bake for 30-35 minutes or until a wooden skewer inserted into the centre comes out clean.
  
  
• Let cool for 10 minutes, then turn out onto wire racks to cool completely before frosting.
  

CHOCOLATE BUTTERCREAM FROSTING

• Melt butter, then whisk in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency (add a small amount of additional milk, if needed). Stir in vanilla.