Super Moist Chocolate Cake

I used an old recipe to convert it to a chocolate cake and it turned out really well. The chocolate flavour was so rich and the cake really moist. The picture do not do any justice since I did not have any time to click the picture or even glaze it. I am sure it would just taste wonderful with a nutella flavoured chocolate glaze.

Ingredients



250 g plain flour

50 gm cocoa powder mix of Hershey extra dark and normal

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

160 g butter softened

90 gms nutella (substitute with 60 gms butter)

200 g demerara sugar

40 g castor sugar

3 eggs separated

185 ml milk

5-6 drop vanilla essence



Method



Preheat oven to 180C. Sift together the flour, cocoa, baking powder, baking soda and salt about 2-3 times.

Beat the butter and sugar until light and creamy. Beat in egg yolk one at a time until creamy. Beat in the  nutella next.Add the flour mixture alternately with milk, beating until combined.

Beat egg whites to soft white peaks and fold into batter.

Turn into a 9 inch greased pan and bake for 1 hour or until a toothpick inserted in the center of the cake comes out clean.. Halfway through the baking, it may brown so I cover it with an aluminium foil to prevent the top from burning. Cool it briefly in the tin, transfer to a wire rack. Allow to cool before slicing it. You can have this just plain or with a dollop of ice cream. Glaze it with a chocolate sauce to dazzle it up.