Every recipe box needs a staple chocolate cake recipe! This chocolate cake recipe is my go-to for a rich, dense, moist cake that is perfect on it's own or slathered in frosting!
As with a lot of my favourite cakes, this one is super simple and takes very little time to prepare. All the ingredients are whisked together in one bowl (no electric mixer required!).
I hope you enjoy this fabulous cake as much as I do! It'll be sure to make you popular among your friends and family as well 🙂
- 1 cup milk
- 1 tbsp white vinegar
- ¾ cup canola oil
- 2 eggs
- 1 cup brown sugar, packed
- ½ cup caster sugar
- 1 cup plain flour / all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tbsp baking powder
- 1 tsp salt
- ½ cup boiling coffee or water
- Preheat the oven to 160°C / 320°F (fan/convection) or 180°C / 355°F (standard). Grease and line a 20 cm (8 inch) circular cake tin with baking paper.
- In a large mixing bowl, whisk together milk and vinegar. Allow to sit for 5 minutes until thickened. Whisk in oil, eggs, brown sugar and caster sugar.
- Sift over flour, cocoa powder, baking powder and salt. Whisk together until well combined. Whisk in boiling coffee (or water).
- Pour into prepared tin and place in the lower half of the oven. Bake for 55-60 minutes or until well risen and a skewer inserted in the centre of the cake comes out clean (don't open the oven until at least the 45 minute mark). The top may crack slightly but it will sink back down once the cake cools. Allow to cool in the tin for 20 minutes before transferring to a wire rack to cool completely.
- You can keep the cake stored in an airtight container at room temperature for up to 3 days.
Substitutions & Tips
- Vinegar: the vinegar reacts with the milk to create a homemade buttermilk substitute. You can use any type of vinegar (apple cider, brown, malt etc.) or the same amount of lemon juice. You can also substitute both the milk and vinegar with 1 cup of buttermilk.
- Oil: you can use any flavourless cooking oil or vegetable oil. I don't recommend using strongly flavoured oils like olive oil as these can give the cake an odd flavour.
- Caster sugar: you can substitute caster sugar with white sugar. The cake may have a crispier crust if you do.
- Will the cake taste like coffee? No. Coffee just emphasises the chocolate flavour. I use 1 tsp of instant coffee and combine it with half a cup of boiling water.
- Why did my cake sink in the middle? This means that you have opened the oven door too early. Make sure to wait until at least the 45 minute mark before opening the oven door. Try to avoid moving the cake around too much before it has finished cooking. If worst comes to worst, you can cover any sunken parts with frosting!
Nutrition Information:Serving Size: 1/8th of the Cake
Amount Per Serving: Calories: 443Total Fat: 24gSaturated Fat: 2.9gTrans Fat: 0gUnsaturated Fat: 0.5gCholesterol: 46.3mgSodium: 501.2mgCarbohydrates: 58.3gFiber: 3.4gSugar: 41.1gProtein: 5.8g