Nagi's Chocolate Cake

• servings: 8 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

1 3/4 cups plain / all purpose flour

3/4 cup cocoa powder (, unsweetened (Note 2)

1 1/2 tsp baking powder

1 1/2 tsp baking soda (bi-carb soda)

2 cups white sugar (Note 1)

1 tsp salt

2 eggs (~55-65g / 2 oz each)

1 cup milk (low or full fat)

1/2 cup vegetable oil (or canola)

2 tsp vanilla extract

1 cup boiling water

1 1/2 batches Chocolate Buttercream Frosting (slide scaler on recipe)

Directions

Preheat oven to 180C°/350°F (160°C fan). Read Note 4 regarding shelf positions.

Grease 2 x 22cm/9" cake pans with butter, then line the base. (Note 3 re: springform pans and other pan sizes).

Batter:

Sift flour, cocoa, baking powder and baking soda into a large bowl. Add Sugar and salt. Whisk briefly to combine.

Add eggs, milk, oil and vanilla. Whisk well to combine until lump free - about 30 seconds.

Add boiling water and whisk to incorporate. The batter is VERY thin (see video).

Pour batter into cake pans.

Baking:

Bake for 35 minutes or until a wooden skewer inserted into the centre comes out clean. See Note 4 regarding cook time if pans are on different shelves.

Cool for 10 minutes, then turn out onto wire racks upside down (Note 5).

Cool completely before frosting. I frosted the cake with my Chocolate Buttercream Frosting (scale recipe up by 50%).

Nutrition

• Calories: 351 kcal