Basic Chocolate Cake

This is a basic, classic recipe for a really good chocolate cake that can take on many guises: serve it with Chantilly cream and fresh berries; sprinkled with powdered sugar; warm chocolate fudge sauce or as an old fashioned layered cake, but do keep the recipe as a reliable fall-back for those times that you need an uncomplicated but delicious cake!

375ml boiling water

125ml vegetable oil

125ml cocoa powder

4 eggs

5ml vanilla

325g caster sugar

300g self-raising flour

15ml milk powder

a pinch of salt

Preheat your oven to 180℃.

Grease two 22cm loose-bottomed cake tins.

Pour the boiling water, oil and cocoa powder into a large jug and stir to dissolve. Set aside to cool completely.

Add the eggs and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed, until light in colour.

Add the flour, milk powder and salt to a mixing bowl.

Turn the mixer down to a low speed and add the dry mixture a little at a time, so that it incorporates into the batter.

Turn off the mixer and remove the bowl.

Add the cooled water mixture and fold it through with a spatula.

Scoop the batter into the two prepared cake tins and bake for 30 minutes.

Remove the cake from the oven and place it onto a cooling rack for 10 minutes before un-moulding.

Cool the cake completely before sandwiching it together.

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