Satin & Moist Chocolate Cake

Preheat your oven to 350 degrees F and grease a 7-inch springform cake tin with cooking spray. Dust it with cocoa powder, and tap to remove any excess.

Sift together your flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In a mixing bowl attached to a hand beater, combine the sugar, oil, and vinegar. Beat for roughly 8 to 10 minutes until the sugar has dissolved and the mixture became lighter.

Gradually add your water, white beating continuously, until evenly incorporated.

Fold your sifted flour mixture into your wet mixture until a smooth batter is formed.

Pour your batter into your dusted baking casserole. Bake the batter in the oven for roughly 35 minutes or until a cake tester comes out clean.

After baking, let the cake cool briefly. Detach from the cake tin, then cool on a cooling rack for at least 15 minutes at room temperature.

Make your frosting while waiting for the cake by preparing a pot with boiling water. Combine all the frosting ingredients into the heat-proof bowl.

Mix for roughly 8 to 10 minutes until the chocolate has dissolved completely. Ensure that the boiling water does not touch the bottom of your bowl.

Set aside your frosting to cool down at room temperature for at least 15 minutes.

Once your cake has cooled down, trim the top to flatten evenly then place onto a baking sheet.

Pour your frosting on top to coat evenly, spreading the frosting over to any empty spaces.

Set aside in a chilled area and allow the frosting to firm up, anywhere from 2 to 4 hours.

Once your frosting has firmed up, decorate your cake based on your preference. Portion accordingly and serve.