Ingredients:

• 1 cup (120g) all-purpose flour (maida)
• 1/2 cup (50g) cocoa powder (unsweetened)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (200g) sugar (you can use caster sugar or regular)
• 1/2 cup (120ml) milk (or any plant-based milk)
• 1/4 cup (60ml) vegetable oil (or melted butter)
• 1 tsp vanilla extract
• 1 tbsp vinegar (white vinegar or apple cider vinegar works)
• 1/2 cup (120ml) boiling water

Instructions:

Preheat the oven:

Preheat your oven to 180°C (350°F). Grease and line a round 8-inch cake pan or a similar data-size with parchment paper.

Dry Ingredients:

In a bowl, sift together all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This ensures there are no lumps and gives your cake a smooth texture.

Wet Ingredients:

In another bowl, whisk together sugar, milk, oil, and vanilla extract. Once the sugar is dissolved, add vinegar and stir well. Vinegar reacts with the baking soda to help the cake rise and become fluffy.

Mix Wet and Dry:

Slowly add the dry ingredients to the wet ingredients in small batches. Mix until just combined (don’t over-mix or the cake might turn out dense). It’s okay if the batter is a little lumpy.

Add Boiling Water:

Here’s the trick for making it extra moist: add boiling water to the batter, one tablespoon at a time. The batter will become very thin, but this is what helps to make the cake super moist.

Baking:

Pour the batter into the prepared cake pan and tap the pan on the counter to release any air bubbles.

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Cool:

Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before frosting.

Cake Decoration Ideas:

• Frosting: You can make an easy chocolate ganache with heavy cream and chocolate. Just heat 1/2 cup of heavy cream until it starts to simmer, then pour over 200g of chopped dark chocolate. Let it sit for a minute, then stir until smooth. Once the cake cools, spread the ganache over the top and let it set.
• Toppings: Add sprinkles, crushed nuts, or even fruits like strawberries or raspberries for an extra touch.

Tips & Tricks:

Use room temperature ingredients: Make sure the milk and other ingredients are at room temperature. This helps them combine better and creates a smoother batter.

Sifting cocoa powder: Sift the cocoa powder along with the dry ingredients to prevent lumps, ensuring a smooth batter.

Don’t skip the vinegar: The vinegar reacts with the baking soda, giving the cake a light, fluffy texture. It also balances out the sweetness and enhances the chocolate flavor.

Add boiling water: This is the key to a moist cake. It thins out the batter but keeps the cake soft and tender when baked.

Check for doneness: Oven temperatures vary, so start checking the cake around the 30-minute mark. If the top feels firm and a toothpick comes out clean, it’s ready!

Make it a layered cake: If you want a fancy cake, make two layers of this cake and sandwich them with frosting or whipped cream in between.

Disclaimer:

The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.