Moist Chocolate Cake

This is my chocolate cake recipe. I promised to Carolyn that I will post this recipe so that everyone can also try this.

Black Princess

(Natilla-Filled Chocolate Cake)

Cake:

2/3 cup cocoa powder

1 1/2 cups all-purpose flour

1 3/4 cups sugar

1 1/4 teaspoon baking powder

1 teaspoon fine salt

2/3 cup butter

1 cup water

3 large eggs

1/2 teaspoon vanilla powder

Natilla:

1/2 cup condensed milk

1 cup milk

1 egg yolk

1 tablespoon cornstarch

1/2 teaspoon vanilla

1 tablespoon butter

Chocolate Icing:

1/2 cup cocoa powder

1 teaspoon coffee

2 cups evap milk

1 cup condensed milk

1/4 cup all-purpose flour

2 teaspoon baking soda

1 tablespoon butter

Procedure:

1. Preheat oven to 350 degree F.

2. Grease and line two 9-inch round pans.

3. Sift first 6 ingredients together. Set aside.

4. Cream butter until fluffy. Add sifted ingredients alternately with water and mix until smooth. add eggs, one a time and vanilla. mix until well-blended.

5. Pour into prepared pans. bake for 40 minutes or until ineserted toothpick comes out clean. Let cool.

6. Combine all ingredients for natilla except butter in a double-boiler and cook until thick. Remove from fire. Stir in butter.

7. In a heavy bottom saucepan, mix together all ingredients for chocolate icing except baking soda and butter. Cook until thick; stir in baking soda and butter.

8. To assemble: Spread the natilla between the layers of cake. Ice decoratively with chocolate icing.

Source: Maya Cakes and Pastries book