About this recipe:A one-bowl chocolate cake with gorgeous coffee flavour. You can substitute soured milk for buttermilk - mix 225ml milk with 1 tablespoon vinegar or lemon juice and let stand for 10 minutes.
250g plain flour
400g caster sugar
55g unsweetened cocoa powder
120ml vegetable oil
2 teaspoons bicarbonate of soda
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon instant coffee granules
225ml hot water
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Preheat oven to 180 C / Gas 4. Grease two 23cm round cake tins.
Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, bicarb and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; mixture will be thin. Pour into prepared tins.
Bake for 30 to 35 minutes, or until a skewer comes out clean. Cool in tins for 10 minutes, and then turn out onto racks to cool completely.
Ice cooled cake with Coffee Icing. After icing, melt some plain chocolate in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.
Delicious moist cake that is very very easy to make. Lovely with a simple coffee buttercream to ice and fill it. I have made this a few times and it has been perfect every time. Thanks for this recipe! - 02 Jan 2012