Moist Chocolate Cake

Last Saturday, I attended an advanced birthday party for one of my Filipina friends. I offered to bring a cake as a gift as I knew she didn´t want any gifts as she was moving back to the Philippines (Cebu) with her hubby (lucky girl!!). She was very happy I offered since she said she is really terrible at making desserts.

Since I really wanted to practice making cakes, I baked 2 cakes for the party - a birthday cake (Prune Cake) and this moist chocolate cake. Originally, I wanted to use raspberries filled with chocolate mousse but I didn´t manage to find raspberries at the local food store. So, I had to make do with these Belgian strawberries.

Oh! one of the Filipinas liked the cakes so much that she "ordered" a chocolate birthday cake for her son´s 1st Birthday this September!! hmmm! I now have 3 pending cake orders for September :D


MOIST CHOCOLATE CAKE
2 c sugar
2 c flour
1 tsp baking powder
2 tsp baking soda
1 tsp salt
1/2 c cocoa (dutch-processed - go to www.joyofbaking.com to the difference between dutch processed and american cocoa)
1/2 c olive oil
1 c boiling water
2 eggs
1c milk or buttermilk
1 tsp vanilla


1. Dissolve cocoa in boiling water
2. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
3. In a big bowl, mix olive oil and sugar using medium speed of your mixer. Mix until creamy.
4. Add dissolved cocoa and continue mixing with mixer.
5. Add in dry ingredients (flour etc...)
6. Beat in eggs and milk.

** Note that the batter will be thin and runny.

7. Pour in a greased pan (or spray pan with Wilton Cake Release or Pam). Bake at 350F (180C) for 35 minutes. Do not overcook.