小K

* This recipe is actually modified from Butter Cake that i have made before

TOTAL TIME: [35 + (10+35)] = 70mins

Preparation time: 35mins 

Oven setting: Top and bottom heat bars on

Pre-heat time: 10mins 175 C 

Baking time: 35mins 175C

ESTIMATE COST: RM17.70

[Self raising flour(1KG) - RM0.70 (RM5.60), Chocolate (Milo) (400g) - RM1.20 (RM7.40), Baking powder - RM0.30 (RM3.00),

Egg - RM1.80, Butter(1block) - RM12.90, Castor sugar(1KG) - RM0.80 (RM5.00)]

INGREDIENTS

a) Butter (unsalted) - 200g

b) Castor sugar - 150g

c) Egg - 4nos.

d) Baking powder - 1 teaspoon

e) Self raising flour - 110g

f) Chocolate (milo brand) - 110g

g) Baking container x 1

STEPS

1) Butter at room temperature, cut into dices, spread some on the surface of the baking container

2) Open all eggs and beaten

3) Balance of butter put in mixing container/bowl

4) Pour sugar into mixing container, mix well

5) Pour the egg slowly, mix well

6) Use a filter divide few times (3-5times) to pour the measured flour, chocolate powder(milo)* & baking powder to the mixtures, mix well 

7) Pour the mixtures into the baking container, and ready to bake for 35mins with 10mins pre-heat

8) Once the time is up, take out the cake, **put the cake upside down to rest for 30mins

*Additional 10% extra added during measurement for deducted from those cannot be filtered thru the flour divider

**Test it with a toothpick to check if inside has been fully cooked, if toothpick too moisture, means inside still not done. Recommend to use a ring style of baking container to ensure the middle of the cake done.

1st trial - Castor sugar made the cake a bit too sweet, so i decided to reduce the amount from 180g to 150g.

2nd trial as the recipe above - but i havent trial out yet. Coming soon!!!