This recipe is the best. I mean it. I use it so often that I could probably make the whole thing in my sleep.
“But why is it so great Larissa?” I hear you ask.
- It’s so versatile – if you’re wanting to whip something up for visitors at late notice or conversely are planning on creating an extravagant multi layer birthday celebration cake, then this is the recipe to use.
- It’s SO easy. It only requires one bowl, and the mixers can all stay in the cupboards because there is no beating involved.
- It’s SOO Delicious. Rich, moist, very chocolatey, it’s everything you ever wanted in a cake.
- It’s cheap! This recipe uses oil instead of butter and only two eggs, meaning that it doesn’t cost an arm and a leg. This is especially great for me as I often end up doubling or even tripling the recipe to make giant layer cakes. I don’t want to declare baking related bankruptcy after all.
Below are some prime examples of this chocolate cake recipe being put to good use. I’d show you a lot more pictures but I’m not very good at remembering to take photos of everything I make. I shall endeavour to improve for the sake of this site though.
I plan on putting some of the recipes for the specific cakes above on to the site soon but for now the most important recipe to have is the cake itself! So enough chat from me, here is the thing you all want:
The Perfect Chocolate Cake Recipe:
- 250g all-purpose flour
- 400g sugar
- 90g unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 strong cup of instant coffee – boiling hot
- Icing / decorations of choice
- Preheat oven to 180ºC / 350ºF, line two 20cm tins with baking paper and start a jug of water boiling.
- Sift flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl and mix/whisk to ensure the ingredients are fully incorporated.
- Add the milk, vegetable oil, eggs, and vanilla to the dry mixture and mix together until well combined, taking care not to over mix.
- Prepare the cup of strong coffee with the boiling water and then add to the mix. Stir until well combined, again taking care not to over mix. This mix will be very wet but don’t be concerned. I promise it’s meant to be
- Distribute the batter between the two pans and bake in the preheated oven for 25 – 35 mins. Removing when the centre of the cake feels light and bouncy when gently pressed. This can also be tested with a skewer which should come out clean when inserted into the cake’s centre.
- Cool the cakes in the tins for a few minutes before removing and then allow to cool completely on wire racks before decorating / icing.
Thanks for reading!