Moist Chocolate Cake

By Sue Shepherd

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This glutenfree chocolate cake with a hint of orange is kept moist with the addition of yoghurt in the mix.

All you have to do is throw all your ingredients of Moist Chocolate Cake

  1. 1 cup rice flour
  2. 1/2 cup gluten-free cornflour
  3. 1/2 cup potato flour
  4. 2/3 cup cocoa powder
  5. 2 teaspoons gluten-free baking powder
  6. 1 teaspoon bicarbonate of soda
  7. 2 eggs, at room temperature
  8. 1 1/2 cups caster sugar
  9. 50g butter, melted
  10. 200g gluten-free vanilla yoghurt
  11. 2/3 cup reduced-fat milk
  12. 1 teaspoon vanilla essence
  13. shredded orange rind, to serve
  14. 200g milk chocolate, chopped
  15. 1/4 cup pouring cream
  16. 2 teaspoons grated orange rind

The instruction how to make Moist Chocolate Cake

  1. Preheat oven to 170u00b0C. Grease and line a 7cm deep, 23cm (base) springform pan.
  2. Sift flours, cocoa, baking powder and bicarbonate of soda into a large bowl.
  3. Whisk eggs and sugar in a jug. Add butter, yoghurt, milk and vanilla. Mix well. Pour egg mixture into flour mixture. Using an electric mixer, beat on low for 2 minutes or until mixture is pale in colour.
  4. Pour mixture into pan. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 5 minutes. Turn onto a wire rack.
  5. Make Jaffa icing: Place chocolate, cream and orange rind in a heatproof bowl over simmering water. Using a metal spoon, stir for 3 to 5 minutes or until smooth. Remove from heat. Refrigerate until thick.
  6. Spread icing over cake. Top with shredded orange rind and serve.

Nutritions of Moist Chocolate Cake

fatContent: 588.896 calories
saturatedFatContent: 19 grams fat
carbohydrateContent: 12 grams saturated fat
sugarContent: 92 grams carbohydrates
fibreContent: 59 grams sugar
cholesterolContent: 9 grams protein
sodiumContent: 86 milligrams cholesterol

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