VAN HOUTEN SUPER MOIST CHOCOLATE MOCHA CAKE

Ingredients:
(A)
275 g butter
350 g caster sugar (you could substitute it with soft brown sugar)
(B)
250 g plain flour
75 g Van Houten cocoa powder
1 1/2 tsp sodium bicarbonate
25 g instant coffee

1 tsp vanilla essence
4 eggs plus 2 egg yolks (grade A) (preferably cold eggs)
1 1/3 cups cold water (you could substitute it with cold milk)

Method:
Cream butter and sugar until white, light and fluffy. Then, add the vanilla essence.
Next, add the eggs to the mixture one at a time.
Sieve (B) and then fold it into the butter mixture. Alternate it with cold water.
Pour mixture into a 10" round cake tin and bake at preheated oven 180 Celsius for 45 minutes to an hour.
Allow cake to cool before coating it with chocolate topping.

We got the recipe from Cikgu Norehan, our HEM at Sek Men Bandar Baru Bangi.