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
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.