Moist Chocolate Cake

This is my stand-by chocolate cake recipe. I make it when I want a no-nonsense sort of cake, which is quick to make and even easier to eat. As this cake has no dark chocolate, invest in a good cocoa, as this supplies all of the chocolate intensity. It can be iced if desired, but I just sprinkle with icing sugar.

INGREDIENTS

1 tablespoon vinegar

1 cup milk

1 ½ cups plain flour

pinch of salt

½ cup cocoa

1 ½ teaspoons bicarb soda

1 ¼ cups sugar

185 g butter, melted

1 teaspoon vanilla

2 eggs, lightly beaten

icing sugar, to dust

METHOD

Preheat oven to a moderate 180 degrees. Sour milk with vinegar and allow to stand for 5 minutes. Sift flour, bicarb and cocoa together and then add salt and sugar. Pour melted butter into this mixture and half of the soured milk. Beat for approximately 3 minutes, until the mixture is well combined. Add eggs, vanilla and remaining milk. Beat again until well combined. Bake for 35-40 minutes, or until a skewer inserted comes out clean. Dust with icing sugar.

Soured milk.