Since last Saturday I had planned to bake this chocolate cake to bring to church for Ibu Ermi, who has been so kind to us. I really wanted, for once, to share a homemade cake with her. But that plan completely fell apart because on Saturday night, Bang Joni suddenly came over to stay. Well, there went my good plan, haha.
When Ibu Ermi messaged me asking me to join her tomorrow to meet her friend's son, who broke his leg in an accident while working as an Uber driver, I thought, "This is it! I have to make that chocolate cake today.
But today felt like everything came at once. We went for a blood test, but it did not happen because Sinyo did not want to wait for the nurse who was on her lunch break. So we decided to come back tomorrow instead. After that we went to buy lunch at one of the office areas not far from St Kilda Road. We just grabbed takeaway and ate it at home.
By seven in the evening, I finally moved to the kitchen to cook dinner for Sinyo and then continued making the cake. Luckily, this cake is easy because you just mix everything together so it is not too much work. Unfortunately, I ran out of cocoa powder, but the steamed version tastes better with this measurement anyway.
The Secret to Ultimate Moist Cake? It's All About the Oil, My Friend.
For me, the holy grail of baking is a cake that stays unbelievably moist, slice after glorious slice. And after countless experiments, I've discovered the undeniable champion of moisture: oil. It's not just an ingredient in this chocolate cake recipe, it's the key to unlocking its decadent, melt-in-your-mouth texture.
Forget the butter debate for a moment, and let's talk science. Oil, being a pure liquid at room temperature, works its magic by keeping the cake consistently soft and hydrated. Unlike butter, which stubbornly solidifies as it cools, oil ensures your cake remains wonderfully tender for days. No more dry, crumbly disappointments!
But the science goes deeper. Think about butter: it's roughly 80% fat and 20% water. When those dry ingredients meet butter, they're interacting with both fat and water. And what does water plus flour often equal? Gluten development. That means your cake, while perhaps flavourful, can end up with a slightly tougher crumb.
Now consider oil, pure, unadulterated fat. It coats the flour particles, inhibiting excessive gluten formation. The result? A cake that's incredibly soft, yielding, and oh-so-moist. Trust me, when it comes to a truly exceptional chocolate cake, ditching the butter and embracing the oil is the only way to go. Prepare to experience chocolate cake nirvana.
This cake is the steamed version, not baked, even though the recipe is the same. In my opinion, the taste is just like Amanda’s steamed brownies. Don’t believe it? Go ahead and give it a try!
Ready to make the moistest chocolate cake of your life? If you want a chocolate cake recipe with fla, have a look in here
Chocolate Cake
CHOCOLATE CAKE
Dry Ingredients:
240 gr All-Purpose Flour
50 gr Pure Cocoa Powder - (30 gr)
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
150-200 gr Granulated Sugar - (I use 170 gr for a less sweet cake)
Wet Ingredients:
250 ml Full Cream Milk
200 ml Vegetable Oil
2 Large Eggs
1/2 tbsp Vanilla Extract
120 ml Boiling Water + 2 tbsp Nescafe Instant Coffee (no grounds)
Sift the Dry: In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. This ensures a lump free batter. Add the sugar and whisk until evenly combined.
Combine the Wet: In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until well combined and smooth.
Marry the Mixtures: Gradually pour the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to over mix.
The Coffee Bloom: In a small bowl, combine the boiling water and instant coffee until dissolved. Gently pour this hot coffee mixture into the cake batter and stir until everything is evenly incorporated. The batter will be quite liquid, do not worry, that is normal.
Prepare the Pan: Grease and flour a cake pan (or line it with parchment paper). Pour the cake batter into the prepared pan. Gently tap the pan on the counter a few times to release any air bubbles.
Steam to Perfection: Preheat your steamer. Place the pan inside and steam for 30 to 35 minutes. The cake is done when a toothpick inserted into the center comes out clean and the top springs back lightly when touched.
Enjoy the incredibly moist and delicious chocolate cake! Here it is best served with cream. You might never go back to butter again.
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