Chocolate birthday cake

Ingredients

oil spray
2 cups (300g) plain flour
2 cups (450g) white sugar
3/4 cup cocoa powder
2 tsp baking powder
1 1/2 tsp bicarbonate soda (baking soda)
1 tsp salt
1 tbsp instant coffee
1 cup (250ml) milk
1/2 cup (125ml) vegetable oil
2 eggs, lightly beaten
2 tsp vanilla extract
1 cup (250ml) boiling water
2 quantitesåÊChocolate buttercream icing

Method

Preheat oven to 180å¡C (160å¡C fan-forced). Spray 2 x 23cm round cake pans with oil spray and flour. set aside.

In a mixing bowl, place the flour, sugar, cocoa, baking powder and bicarbonate soda, salt and coffee. Using the mixer on a low speed, combine all dry ingredients.

Add milk, oil, eggs and vanilla to the mixing bowl and beat on a medium speed for 2 minutes until well combined.

Add boiling water to the bowl and mix slowly until combined and then on high for 1-2 minutes.

Divide mixture evenly between 2 cake pans and bake for 45-50 minutes or until a skewer placed into the centre of the cake comes out clean.

Leave to cool in cake pans for 10 minutes and remove to cool further.

Prepare chocolate buttercream icing and place on cup of icing on the top of one of the cakes. Spread evenly and then place the second cake on top. Ice both cakes all over evenly with the remaining icing.

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Serving Suggestions

Note

This cake batter is VERY runny. Don’t be concerned, it gives you a lovely moist cake.
To enable these cakes to have a nice flat top, I drop the batter-filled tins from about 20cm high onto the bench. It brings all the air bubbles to the top and gives you a nice flat topped cake.
This recipe was created by Jennifer Cheung for Kidspot,New Zealand’s beståÊrecipe finder.