Ingredients
A: for the chocolate cake
1 3/4 Cups All Purpose Flour
3/4 Cup Cocoa Powder
1 Teaspoon Instant Coffee Granules
2 1/4 Teaspoons Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
B: for the chocolate cake
1 1/2 Cups White Sugar 1/2 Cup Brown Sugar
C: for the chocolate cake
1 Cup Milk
1/2 Cup Vegetable Oil
2 Teaspoons Vanilla Extract
2 Large Eggs
1 Cup Hot Water
Method
Set oven to 350°F/180C°. Prepare 2 round 22cm Spring Foam cake pans or a rectangular dish. Then add the part A of ingredients into a sieve keep on top of a bowl and sieve all together.
After sieving add part B of the ingredients together and mix with the flour mix.
Put part C in another Pyrex jug or bowl and beat well with hand whisk and pour onto dry ingredients, mix well then lastly add the hot water.
Mix all together and pour into lined cake dishes. Bake for 40-45 minutes and cool down for 20 minutes in the tins before unmoulding them.
You could cover this with Chocolate Fudge Frosting
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