About this recipe:A tried and true chocolate cake recipe that has been in my family forever. The secret to this cake - as with any chocolate cake - is to not over-bake it. You can use two 23cm or three 20cm round cake tins instead, just be sure to lessen the baking time accordingly.
250g plain flour
400g caster sugar
65g unsweetened cocoa powder
2 teaspoons bicarbonate of soda
1 teaspoon baking powder
120ml vegetable oil
1 teaspoon vanilla extract
225ml hot, strong coffee
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Method Prep:15min › Cook:35min › Ready in:50min
Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm tin.
In a large bowl, stir together the flour, sugar, cocoa, baking powder and bicarb. Add the oil, milk, eggs and vanilla, mix until smooth. Stir in the hot coffee last. Spread evenly into the prepared tin.
Bake in the preheated oven for 25 to 35 minutes, or until a skewer inserted into the cake comes out clean.
This cake is 5.8g per portion, when cut into 24 portions.