It takes to get much better than this ultra moist and delicious chocolate cake!
This is my go-to chocolate cake recipe for birthdays, dinner parties or just to enjoy. This cake no need an electric mixer only needs one bowl.
Ingredients
½ cup (125 mL) boiling coffee or water
1 tbsp (20 mL) white vinegar
1 cup (250 mL) milk
½ cup (120 g) caster sugar
1 (6 g) tsp salt
1 cup (150 g) plain flour / all-purpose flour
2 large eggs
¾ cup (190 mL) canola oil
1 cup (220 g) brown sugar, packed
1 tbsp (16 g) baking powder
¾ cup (75 g) unsweetened cocoa powder
Instructions :
Preheat the oven to 160°C to 320°F (fan/convection) or 180°C / 355°F (standard). Grease and line a 20 cm (8 inches) circular cake tin with baking paper.
In a large mixing bowl, fit together milk and vinegar. Leave sitting for 5 minutes until thickened. Whisk in oil, eggs, brown sugar, and caster sugar.
Strain over the flour, cocoa powder, baking powder, and salt. Whisk together until well blended. Whisk in boiling coffee (or water).
Pour into ready tin and position in the lower half of the oven.Bake for 55-60 minutes or until well risen and a skewer inserted in the center of the cake comes out clean (don’t open the oven until at least the 45-minute mark).The top may crackle slightly but it will sink back down once the cake chills.Let cooling in the tin for 20 minutes before transferring to a wire rack to cool fully.