The fact is that chocolate cake is a very popular flavour and chances are it is the very first cake one has made. Every baker has his or her own favourite version.

There are a few ways of getting the chocolate flavour - you can add either cocoa or unsweetened chocolate or both.

Although this recipe only uses cocoa, it surprisingly has a deep chocolate flavour. The addition of coffee helps heighten this flavour, though you can not taste the coffee at all. Using oil keeps this cake soft and moist, even when it comes direct from the fridge.

Of course, a great base cake deserves a great frosting. For the ultimate chocolate experience, I use the chocolate ganache recipe. I also use the chocolate version of this buttercream.

Another brownie point (pardon the pun) for me with this chocolate cake recipe, is you can do it all in one bowl. Hey the less dishes I have to make, the more time I have to enjoy this cake. Yum.

• Preheat the oven to 350°F; and line 2 x 9" round cake pans with parchment or wax circles.
• Sift together flour, salt, baking soda, baking powder, cocoa and sugar in a large mixing bowl.







• Add the hot coffee, oil and milk and mix it for about 2 minutes.



• Scrape down the sides of the bowl and add the eggs and vanilla. Beat for 2 more minutes. This chocolate cake recipe has a very liquid batter.
• Pour batter in prepared cake pans and bake for approx. 30 minutes. The cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with a finger.
• Let the cake cool in pans for about 10 minutes. Loosen the sides with a knife or metal spatula and invert to a metal rack. Invert again to another rack to prevent the cake from splitting.

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