An easy chocolate cake recipe that is also dairy free. Use a mild oil, such as sunflower or rapeseed. You can use two 23cm or three 20cm round cake tins instead, just adjust baking time as needed!
SUPER! wOW! SUCH CAKE! WONDERFULLY FLUFFY!!!!!!!!!!!!!!!!!!!!!!! - 18 Apr 2014
I tried this cuz I wanted to use up some leftover brewed coffee (thanks allrecipes for your ingredient search section). Also I happened to have all the ingredients this recipe calls for. I goofed following the directions since I was trying to hurry. I put the sugar in with the flour, etc. and I did not sift but stirred with a wire whisk. I'm glad it still came out good. Also in my oven it only needed to bake 30 min. Even then it looked a little dry, but it was very light, not at all dry on the inside. It cut beautifully. On my 1st bite of the warm cake, I thought it might need to be sweeter but I changed my mind as I finished eating it, after all I was enjoying it without icing. I will make this again since it was good, easy and forgiving of my mistakes. Also I'm eager to try it with semi-sweet chocolate chips added! - 15 Jan 2006 (Review from Allrecipes US | Canada)
Easy to mix up and the flavor is good. However, while I wouldn't go so far as to say the cake is dry, it isn't as moist a chocolate cake as it could or should be. I used a half recipe, for cupcakes, and was very careful with the baking time so as not to overbake. A good blob of "White Cake Frosting II" helped mitigate the dryness. - 30 Oct 2010 (Review from Allrecipes US | Canada)