Ingredients:

  • 1 1/2 cups (192g) all-purpose flour (plain flour)
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 1/2 cups (300g) granulated sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup (180ml) milk
  • 1/3 cup (80ml) vegetable oil (or melted coconut oil)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup (180ml) boiling water
  • 6 ounces (170g) semi-sweet chocolate, finely chopped (optional for ganache)
  • 1/2 cup (120ml) heavy cream (optional for ganache)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line the bottom with parchment paper.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. Add the milk, oil, eggs, and vanilla extract to the dry ingredients. Beat until just combined.
  4. Gradually pour in the boiling water while mixing on low speed until the batter is smooth and thin.
  5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  7. Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a saucepan until just simmering. Pour the hot cream over the chocolate and let it sit for 1 minute. Whisk until smooth and glossy. (Optional Ganache)
  8. Once the cake is completely cool, frost with the chocolate ganache (if using). Let the ganache set slightly before serving.