Here’s a rich and ultra-moist chocolate cake that will quickly become your go-to recipe for birthdays, dinner parties, or simply to enjoy on your own. This delightful cake is incredibly easy to make, requiring only one bowl and no electric mixer!
Ingredients
- 1 cup (250 mL) milk
- 1 tablespoon (20 mL) white vinegar
- ¾ cup (190 mL) canola oil
- 2 large eggs
- 1 cup (220 g) brown sugar, packed
- ½ cup (120 g) caster sugar
- 1 cup (150 g) all-purpose flour
- ¾ cup (75 g) unsweetened cocoa powder
- 1 tablespoon (16 g) baking powder
- ½ teaspoon (3 g) salt
- ½ cup (125 mL) boiling coffee or water
Instructions
- Preheat the Oven: Set your oven to 160°C (320°F) for fan/convection or 180°C (355°F) for standard. Grease and line a 20 cm (8 inch) round cake tin with baking paper.
- Prepare the Batter: In a large mixing bowl, whisk together the milk and vinegar. Let it sit for 5 minutes to thicken. Then, whisk in the oil, eggs, brown sugar, and caster sugar until well combined.
- Combine Dry Ingredients: Sift the flour, cocoa powder, baking powder, and salt over the wet ingredients. Mix until everything is well incorporated. Gradually whisk in the boiling coffee (or water) until smooth.
- Bake the Cake: Pour the batter into the prepared cake tin and place it in the lower half of the oven. Bake for 55-60 minutes or until the cake is well risen and a skewer inserted into the center comes out clean. Avoid opening the oven door until at least the 45-minute mark. The top may crack slightly, but don’t worry; it will settle as the cake cools.
- Cool: Allow the cake to cool in the tin for 20 minutes before transferring it to a wire rack to cool completely.
Enjoy this chocolate cake on its own or with your favorite frosting for an extra indulgent treat!
