Super Moist Chocolate Cake

This is the chocolate cake that I baked for my daughter the day she left for college.  Since I packed most of for her, my second child, my son who has a sweet tooth just like mine was pretty upset that he didn't get much to eat. So today I'm baking this chocolate cake again just for him.  

Ingredients

2 cups of all purpose flour

1 cup of cocoa powder, unsweetened ( I used Van Houten Cocoa Powder)

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 cups castor sugar or granulated sugar

1 cup full cream evaporated milk

1 cup butter or vegetable oil, melted

1 cup warm water

3 large eggs, at room temperature

some chocolate topping and chocolate rice to the topping

Method

1.  Preheat oven to 320° Fahrenheit or 160° Celsius.  Use top and bottom heating.

2.  Sift the flour, cocoa powder, baking soda, baking powder and salt into a bowl and keep it 

     aside.  This makes the dry ingredients.

3.  In another bowl, mix the melted butter or vegetable oil, eggs, sugar, evaporated milk, 

     warm water and mix well.  This makes the wet ingredients.

4.  Fold in the dry ingredients into the wet ingredients until the dry ingredients are just 

      incorporated with the wet ingredients.

5.  Pour the cake batter into a 8 inch cake tin that has been greased and lined with 

     parchment paper.  Knock the cake tin on the counter top for a 2-3 times to remove any 

     air bubbles.

6.  Bake in  the center of the oven for 1 to 1 1/2 hours or until done.

7.  When the cake is cool, remove from the cake tin and pour some chocolate topping over 

     the cake and decorate the cake with some chocolate rice.