Mom’s Chocolate Cake

For many, many years, I’ve been trying all sorts of recipes for chocolate cake. I’ve tried magazine recipes. I’ve scoured the internet. But I keep coming back to this recipe mainly because it doesn’t require any extraordinary ingredients (just the stuff I normally keep in my pantry) and the method is quite simple. Its my mom's recipe.

yummmy ..!

Tips For Making The Perfect Cake:-

• Cake-decorating may be an art but cake-making is a science. Measure/weigh your ingredients carefully. If you watch cooking shows on TV, chefs like Michael Smith and Jamie Oliver may wing it when cooking stews and soups, but when it comes to cakes, they take out their measuring cups and weighing scales and use the exact amount of ingredients required for the recipe.
• All ingredients must be at room temperature. Take out your butter, milk and eggs from the refrigerator some 15-30 minutes prior to mixing so that they can be at room temperature by the time you start making your cake.
• When measuring your ingredients by cup or tablespoon/teaspoon, level the ingredient using a knife or the handle of spoon. Do not press down the flour/sugar/baking powder/baking soda. Do not shake the cup to make the flour settle.
• Always preheat your oven, at least 15 minutes before putting in the cake. I usually turn on the oven just before I start mixing the ingredients together.
• If the recipe asks you to grease and flour a pan, do so before you start mixing the ingredients. This way, you can straightaway pour the batter into the pan right after you finish mixing the ingredients.
• Mix in one direction. My mom has taught me to do this ever since I was a little girl and I’ve always done this. I’m not sure what the reason for this is, but come to think of it — all stand mixers only mix in one direction.

Trivia: If Malaysia were to hold a competition for ‘Most Popular Cake’, the chocolate cake would win hands down. That’s one of the things I noticed when I first came here — Malaysians just looove chocolate cake.