Chocolate Moist Cake

Ingredients A:

- 250 gm Hershey's semi-sweet chocolate (break into fine pieces)
- 125 gm unsalted butter
- 1 cup of hot boiling water


Ingredients B:

- 2 cups of sugar
- 2 eggs
- 2 tbsp vanilla extracts


Ingredients C: (sift together)

- 2 cups of plain flour
- 1/2 cup of Hershey's cocoa powder
- 2 tsp baking powder
- 1/2 tsp salt


Method:

1- Preheat oven to 170 - 180 degree celcius


2- Melt chocolate (using double-boil method), then add butter. Finally pour in hot water and stir/combine well. Leave aside

3- Whisk together sugar, egg and vanilla extract in a big bowl. No need to use hand-mixer =)

4- To whisked ingredients B, add ingredients C. Stir/combine well with a wooden spoon.

5- Finally add the chocolate mixture (Ingredients A).

6- Pour on to a greased baking tray or muffin cups. Bake for 30-60 minutes (depends on your baking molds)

7- Leave to cool before adding the ganache


Ganache:

- 250 gm Cadbury's 'Milk Chocolate' Cooking Chocolate
- 180 mL heavy cream
- 2-3 tbsp butter

Method: Heat the heavy cream until it boils. (Do not over-boil!). Melt chocolate (double-boil method), add in cream and stir the mixture well. Finally stir in butter.