AuthorJiannie YeoCategoryCakesDifficultyIntermediateA moist and less-sweet chocolate cake. The recipe originally makes 3 layers and has cream in between layers. However, mom likes it without layer and cream. Hence, we will be skipping those and just make a whole chocolate cake without layers and cream.
Preheat oven to 350°F (180°C). Grease a large cake pan.
In a medium bowl, pour boiling water over cocoa, whisk until smooth. Let mixture cool.
In another bowl, sift in flour, baking soda, baking powder and salt.
In the mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in vanilla extract.
Add the flour mixture alternately with cocoa mixture.
Pour batter in the cake pan and bake for 25-30 mins.
Ingredients
Directions
Preheat oven to 350°F (180°C). Grease a large cake pan.
In a medium bowl, pour boiling water over cocoa, whisk until smooth. Let mixture cool.
In another bowl, sift in flour, baking soda, baking powder and salt.
In the mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in vanilla extract.
Add the flour mixture alternately with cocoa mixture.
Pour batter in the cake pan and bake for 25-30 mins.