Moist chocolate oil cake
Preparation Time: 15 minutes
Cook Time: 30 - 35 minutes
Serves: Makes 1 two-layer cake
Perfect for birthdays, this is a great recipe for an easy, foolproof chocolate cake.
Ingredients
125ml cooking oil
250ml (200 g) sugar
30ml smooth apricot jam
250ml boiling water
10ml instant coffee granules
500ml (280 g) Snowflake self-raising flour
5ml bicarbonate of soda
2ml salt
45ml cocoa powder
1 quantity chocolate butter icing
3 extra-large eggs
Method
- Beat oil and sugar together. Add eggs, one at a time, beating well after each addition until light and creamy. Add jam.
- Add boiling water to coffee granules and leave to cool slightly.
- Sift flour, bicarbonate of soda, cocoa and salt together. Add, alternately with coffee, to cream mixture. Mix well.
- Spoon mixture into two lined and greased 20 cm round cake pans and bake in a preheated oven at 180 °C for 30 - 35 minutes. Leave in pans for a few minutes before turning out onto a wire rack to cool completely.
- Sandwich cake layers with half the icing. Use remaining icing to ice top of cake.
Nice cake
I never thought I'd be able to make yummy chocolate cake from the scratch.
