The easiest, most amazing, and best chocolate cake, using simple ingredients including our Plunger Coffee. This cake takes little time and effort to pull together. The batter is watery when you first mix it together, but it’s meant to be that way. The end result will leave you wanting more and more!
Combine flour, sugar, cocoa powder, baking powder and salt in a large bowl. Whisk thoroughly to combine well.
Add oil, egg, vanilla and milk to the flour mixture and beat well to combine, about 30 seconds. Pour in the boiling water (with the coffee), and mix until glossy. (Cake batter is thin in consistency.)
Pour the cake batter into the prepared pan. Bake for about 40-45 minutes, or until a toothpick inserted in the centre of the chocolate cake comes out semi-clean with small amount of cake (not runny batter) on it due to the fudgy texture.
Remove from oven and allow to cool for 20 minutes. Transfer cake from the pan to a wire rack and cool completely before icing.
- Prep time 25 minutes.
- Cook time 50 minutes.
- Serves 16 people.
Preheat oven to 175°C. Lightly grease an 20cm/8-inch round cake pan or 23cm/9-inch with non stick cooking oil spraying. Line base with baking paper.
- 1 1/2 cups all-purpose or plain flour
- 1 1/2 cups white granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup canola/vegetable oil
- 1 large egg
- 1 tablespoon pure vanilla extract
- 3/4 cup milk
- 3/4 cup Karajoz plunger coffee
- 1 1/2 cups Icing Sugar
- 1 tablespoon cocoa powder
- 50g soft butter
- 2 tablespoons hot water