Flop-proof rich chocolate cake

This cake is best baked in a large square ceramic dish and iced in the dish. It is deliciously moist! If using smaller dishes, unmould once cool. My husband said this recipe is the reason why he married me. When we were dating, I took my grandmother’s advice and ‘made him a little cake’. I have the ring to prove its success.

Here's a version of it which I baked in layers for my mom's sixtieth birthday.

Ingredients:

500 ml sugar 200 ml cocoa powder
2 tsp baking powder
2 eggs
1 tsp salt
250 ml milk with 1 tsp vinegar stirred in to sour it
250 ml sunflower oil
1 ½ tsp vanilla essence
250 ml boiling water
500 ml flour
250 ml sweet coffee made using 1 tsp Nescafe and hot water (for a big cake only)

Method:

Preheat the oven to 160 °C. Spray baking pan/s with spray and cook. Take 1 tsp of flour and place in the dish – shake the dish until coated lightly with flour. Mix all liquid ingredients. Add dry ingredients. Pour into baking dish/es. Bake for 1 hour if using one large dish, or 15 minutes for small cakes. The oven light must stay off. If knife comes out clean with no crumbs, cake is done. Pour a little sweet coffee over the cake when still hot. Ice with chocolate icing when cold.