It doesn’t get better than this ultra-moist, rich chocolate cake! My go-to recipe for birthdays, dinner parties, or simply indulging. The best part? You only need one bowl and no electric mixer!
Ingredients
- 1 cup (250 mL) milk
- 1 tablespoon (20 mL) white vinegar
- ¾ cup (190 mL) canola oil
- 2 large eggs
- 1 cup (220 g) packed brown sugar
- ½ cup (120 g) caster sugar
- 1 cup (150 g) all-purpose flour
- ¾ cup (75 g) unsweetened cocoa powder
- 1 tablespoon (16 g) baking powder
- ½ teaspoon (3 g) salt
- ½ cup (125 mL) boiling coffee or water
Instructions
- Preheat your oven to 160°C / 320°F (fan) or 180°C / 355°F (standard). Grease and line a 20 cm (8 inch) round cake tin with parchment paper.
- In a large bowl, whisk together the milk and vinegar. Let it sit for 5 minutes to thicken.
- Add the oil, eggs, brown sugar, and caster sugar to the milk mixture. Whisk until combined.
- Sift the flour, cocoa powder, baking powder, and salt over the wet ingredients, then whisk until smooth.
- Gradually whisk in the boiling coffee (or water) until the batter is well mixed.
- Pour the batter into the prepared cake tin and place it in the lower half of the oven. Bake for 55-60 minutes or until a skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 20 minutes before transferring to a wire rack to cool completely.
Notes:
- Metric vs. US Measurements: Use weight (grams) for the best results if converting from metric to US cups.
- Storage: Keep in an airtight container at room temperature for up to 3 days.
- Substitutions: Use buttermilk instead of milk and vinegar, and white sugar instead of caster sugar if needed.