Description
This cake is a simple, yet decadent chocolate sponge made with oil instead of butter. The oil gives the cake a softer, more moist texture that stays fresh longer. It’s a perfect base for layering with frosting, or simply enjoying as is with a dusting of icing sugar. The cake has a rich chocolate flavor that makes it a versatile dessert for any gathering.
Ingredients
- 200g self-raising flour: Provides structure and helps the cake rise.
- 200g caster sugar: Sweetens the cake without being too grainy.
- 50g cocoa powder: Adds a rich chocolate flavor.
- 150ml vegetable oil: Keeps the cake moist and tender.
- 3 large eggs: Help bind the ingredients and add structure.
- 150ml milk: Adds moisture to the batter.
- 1½ tsp baking powder: Ensures the cake rises evenly.
- 1 tsp vanilla extract: Adds a hint of flavor.
Instructions
1. Preheat the oven:
Preheat your oven to 180°C (160°C fan). Grease and line two 8-inch round cake tins with parchment paper.
2. Mix the dry ingredients:
In a large mixing bowl, sift together the self-raising flour, caster sugar, cocoa powder, and baking powder.
3. Combine the wet ingredients:
In a separate bowl, whisk together the vegetable oil, eggs, milk, and vanilla extract until well combined.
4. Make the batter:
Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth and lump-free.
5. Divide and bake:
Pour the batter evenly into the prepared cake tins and smooth the tops. Bake for 25-30 minutes or until a skewer inserted into the center of the cakes comes out clean.
6. Cool the cakes:
Allow the cakes to cool in their tins for 10 minutes, then transfer them to a cooling rack to cool completely.
7. Decorate and serve:
Once the cakes have cooled, you can frost them with your favorite buttercream, ganache, or simply dust with icing sugar. Slice and enjoy!