Cocoa Butter Cake

Off late, I have been intending to bake a loaf of cocoa/chocolate cake to enjoy.  It has been quite a long while since I last bake this flavor of cake.  Not that long ago, I came across an appetizing Cocoa Butter Cake online, so I decided to try it out.  Love the fluffy, soft texture.  I will bake it again and again if my craving strike!

This recipe is adapted from 'enne_ty' with adjustments to suit my baking preference.

Ingredients:

142.5 g unsalted butter (room temperature)

45 g Naturel Canola Sunflower oil

90 g castor sugar

225 g eggs (without shells)

3/4 tsp vanilla extract

112.5 g milk

202.5 g plain flour (sifted)

22.5 g cocoa powder (sifted)

2 1/4 tsp baking powder (sifted)

1/2 tsp salt

Methods:

1. In a stand mixer, cream butter, oil and sugar until well mixed.
2. Beat in the eggs gradually, in 3 portions.
3. In a bowl mix sifted flour, cocoa powder, baking powder and salt.
4. Add 1/3 of the flour mixture into the batter, alternating with milk, and ending with the flour mixture.  Mix until all the ingredients are well combined.
5. Transfer the batter into a prepared pan. (Brush with butter and lightly floured).  Use a skewer to run through the cake batter and drop the pan twice on the counter top.
6. Bake in a preheated oven of 170 degree Celsius for about 45 minutes, or when a wooden skewer inserted in the center comes out clean.
7. Remove from oven and let it cool in the pan until almost warm.  Then transfer it to a wire rack to cool completely.  Let's enjoy!