Classic Chocolate Cake From Scratch

Some of you may remember that we recently put together an eBook of 10 great cakes that you can make yourself at home for well under $20 ($5.95) with out good friend Sarah from The Sugar Hit. We have decided to share a few with you on the site to inspire you.

This cake is a simple one-bowl recipe. Sift together the dry ingredients, whisk together the wet ingredients, stir, and your cake is ready to go. Don’t worry if the batter is really liquid, it’s meant to be that way.

Ingredients

• 1 ¾ cups (265g) self-raising flour
• 1 tsp baking soda
• Pinch of salt
• ¾ cup (70g) cocoa
• 2 cups (400g) sugar
• 1 cup (250ml) milk
• ½ cup (125ml) flavourless oil (canola or vegetable)
• 2 eggs
• 1 tsp vanilla
• 1 cup (250ml) hot water, from a recently boiled kettle

Method

1. Grease and line 3 x 18 cm baking tins with baking paper. Preheat the oven to 180C (160C Fan-forced).
2. Sift the flour, baking soda, salt, and cocoa into a large mixing bowl. Add in the sugar and stir to combine.
3. In a separate jug, whisk together the milk, oil, eggs and vanilla.
4. Pour the wet mixture into the dry mixture and stir together with a whisk or wooden spoon until smooth and well combined.
5. Pour in the hot water and whisk until a smooth, shiny batter is formed. It will be quite liquid – that’s what makes the cakes so moist.
6. Divide the batter evenly between the three tins, and bake in the middle shelf of the oven for 20-25 minutes, or until risen, springing back when touched, and skewer comes out clean.
7. Leave to cool in the tins for 10 minutes, before unmoulding the cakes onto a wire rack to cool completely.

Video

We even made a quick video to show you how 🙂

For more great cakes like this check out our eBook of 10 great cakes that you can make yourself at home for well under $20 ($5.95) with out good friend Sarah from The Sugar Hit.

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