Sally Cooper's Signature Moist Chocolate Cake

Ingredients

• 250 g Plain Flour (All-purpose flour, sifted)
• 350 g Caster Sugar (Fine granulated sugar)
• 85 g Dutch-processed Cocoa Powder (High quality, sifted)
• 1.5 tsp Baking Powder
• 1.5 tsp Bicarbonate of Soda (Baking soda)
• 1 tsp Salt (Fine sea salt)
• 2 Eggs (Large, room temperature)
• 250 ml Whole Milk (Or buttermilk for extra tang)
• 125 ml Vegetable Oil (Neutral oil like sunflower or canola)
• 2 tsp Vanilla Extract (High quality bean paste or extract)
• 250 ml Boiling Water (Can substitute with hot coffee to enhance chocolate flavor)

Steps

1. 1

   Preheat your oven to 160°C (320°F) for a fan-assisted oven, or 180°C (350°F) for a conventional oven. Grease two 8-inch (20cm) round cake tins and line the bottoms with parchment paper.

2. 2

   In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, bicarbonate of soda, and salt. Whisk briefly by hand to ensure the leavening agents are evenly distributed.

3. 3

   In a separate jug or medium bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until the mixture is uniform.

4. 4

   Pour the wet ingredients into the dry ingredients. Using a stand mixer with the paddle attachment or a hand mixer, beat on medium speed for approximately 2 minutes. The batter should be thick and smooth.

5. 5

   Reduce the mixer speed to the lowest setting. Carefully and slowly pour in the boiling water (or hot coffee). Mix until just combined. Note: The batter will be very thin and liquid; this is exactly what you want for a moist result.

6. 6

   Divide the batter equally between the two prepared cake tins. Tap the tins gently on the counter to release any large air bubbles.

7. 7

   Bake for 30 to 35 minutes. To check for doneness, insert a wooden skewer into the center; it should come out clean or with just a few moist crumbs attached. Avoid overbaking.

8. 8

   Remove from the oven and allow the cakes to cool in their tins for 10-15 minutes. Carefully run a knife around the edges and turn the cakes out onto a wire rack to cool completely before frosting.

Notes

For the best flavor, use hot brewed coffee instead of boiling water; it intensifies the cocoa without making the cake taste like coffee. This cake is quite soft, so if you are using it for a tiered wedding cake, chilling the layers before assembly makes them much easier to handle. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition per serving

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