Moist Chocolate Cake

Moist Chocolate Cake (100%) 
100% portion

1. Bake the Cake

Preparation
Grease 7-inch round cake mould, line base with parchment paper.

Mixture A. Dry Ingredients
. 180g / 1 1/2 cup Cake Flour
. 77g / 1/2 cup + 2 Tbsp Dark Cocoa Powder
. 1 1/2 tsp baking powder
. 1/2 tsp Baking soda
. 1/2 tsp salt

Mixture B
. 80 ml / 1/4 cup whole milk
. 1 Tbsp White Vinegar

Mixture C
. 140 ml or 1/2 cup water
. 1 Tbsp coffee
Bring to boil and Mixed well

Sift and whisk well.

Mixture D
Wet ingredients
. 200g / 1 cup fine sugar
. 90g / 1/3 cup Veg Oil
. Add 2 whole egg, one at a time.
Mix until well combined.

In Mixture D, add in Dry Ingredients (Mixture A) in 2~3 batches, alternate with Milk Mixture (Mixture B)

Add in 1 tsp Vanilla Extract.

Mix until the flour disappear, but do not over mix.

Put Barter into the greased mould. Tap a few time to release air bubbles.

Put a hot wet tower at the tray, and place cake mould on top of wet tower.

Bake in preheated oven
a. at 150C for 30 min.
b. at 140C for 20min

After baked, turn cake up side down on the net.
Trim the top of cake to ensure flat and even.
Slice the cake into 2~3 slices.

2. To prepare Chocolate Ganache
a. 250g semi sweet chocolate cut into small chunks
b. 125g / 1/2cup whipping cream or heavy cream
c. Bring the cream to boil, pour it into (a), let it rest for 1 min.
d. After 1 min, mix vigorously. Mix until there is no lumps. If you find lumps, microwave for 30 sec to ensure there is no lumps.
e. Add 2 Tbsp Honey, then refrigerate for 30 min. It will be thickened after refrigerated.
f. Use electric mixer to mix, Colour of the chocolate will turn lighter.

3. Assemble the Cake
. Cut the cake to 3 equal slices
. Apply Milk Syrup to the top surface of the cake
. Then apply ganache.
. Put on second cake, apply milk syrup, then applt ganache.
. Apply cake deco as appropriate.