Chocolate Cake
This is my favourite chocolate cake recipe and it also happens to be the most affordable. I love this cake plain or iced for special occasions. But my absolute favourite is enjoying it with the chocolate syrup drizzled over the top.
Serves: 8-10
Cost: Varies by location
Time: 50 minutes
Ingredients
For the Cake:
1 cup hot coffee or boiling water
¼ cup cocoa powder
1 cup sugar
½ cup oil
1 tbsp vinegar
1½ cups plain flour
1 tsp baking soda
For the Syrup (Optional):
½ cup sugar
½ cup boiling water
¼ cup cocoa powder
Method
Preheat oven to 180°C (160°C fan). Grease and line a 20cm cake tin.
In a large bowl, whisk together the hot coffee, cocoa powder, sugar, oil, and vinegar.
Add the flour and baking soda and mix until just combined.
Pour the batter into the prepared tin.
Bake for 40 minutes, or until a skewer inserted into the centre comes out clean.
For the optional syrup, mix together the sugar, boiling water, and cocoa until smooth. Poke holes in the warm cake and drizzle the syrup over.
Tips
Vegan friendly: This cake contains no eggs or dairy – it is naturally vegan.
Stronger flavour: Use strong brewed coffee instead of boiling water for a deeper chocolate taste.
Storage: Keeps well in an airtight container at room temperature for up to 4 days.
Serving: Delicious plain, dusted with icing sugar, or with a scoop of vanilla ice cream.
