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Prep Time 15 minutes
Cook Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 1 + 1/2 cups flour (Maida/All purpose flour)
  • 1 cup caster sugar/brown sugar
  • 4 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 6 tablespoons any neutral oil (canola, rice bran, vegetable)
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla essence or extract

Method
 

  1. Preheat the oven at 175 degrees C.
  2. Grease and line a 8″ cake time
  3. In a mixing bowl sift flour, cocoa powder, baking soda and salt. Add the sugar.
  4. In another bowl bring together all the liquid ingredients – water, oil, vinegar and vanilla.
  5. Pour the liquid ingredients over the dry ingredients and mix them to form a smooth batter.
  6. Be careful not to over mix as this toughens the cake.
  7. Transfer the contents to the prepared tin.
  8. Bake in the preheated oven at 180 degrees C for 35 to 40 minutes or until done (when a skewer inserted in the center of the cake comes out clean).
  9. Cool in the pan for 5 minutes before inverting it of a wire rack for cooling further.
  10. Enjoy plain or dress it up with chocolate ganache.

Notes

  • This cake can be mixed in the baking tin itself, but I prefer otherwise.
  • The measures here are standard cups and spoons measures.
  • Baking is a science hence respect the recipe.
  • Baking time differ from oven to oven, hence keep an eye on the cake after 30 minutes.
  • you can also add 1/2 cup chocolate chips or caramel chips, dried cranberries, dried fruits etc to the cake batter before transferring to the tin.
  • Since I advocate use of real fruits I have covered the cake here with salted peanuts and Cape Gooseberries. You may work your imagination on your bake.