Sickeningly chocolatey chocolate cake

I’m not quite sure where I picked this one up or how it came together, it’s a bit of a mix of a recipes from books, some experimentation with measurements, the internet, and things I remember my Grandmother teaching me about cake making.

There’s a very similar one online somewhere which I was going to give to some people I was talking to but I couldn’t find it. Instead I decided to write up the one jotted down untidily in my cookbook, although without all the notes and edits.

Preheat the oven to 180C, butter or oil up around the edges of a 13×9″/14×8″ (or something of similar dimensions) cake pan (edit: make sure it’s got a little depth to it – this makes quite a bit of cake batter!) and cover the bottom of it with greaseproof paper in preparation for the cooking part.

2 cups granulated sugar
1 & 3/4 cups plain flour
3/4 cup good cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
2 large eggs or 3 medium eggs
1 cup semi-skimmed milk
1/2 cup sunflower oil
3 teaspoons vanilla extract
1 cup hot water

Put all the dry ingredients in a large bowl and mix them up.
Pile in the wet ingredients, leaving the boiling water until last.
Mix it all up until it’s a nice battery consistency with no lumps (note: It will be runnier than you expect, that’s normal!)
Pour it in a  13×9″ cake pan and shove it in the oven at 180C for 40 minutes.
Stab it with a knife at the end to check it’s cooked (it should come out with no wet mix on the knife).
Let it cool and then enjoy… Or just eat it while it’s hot (which is delicious with custard, might I add).

You can split the mix into two pans, or cut the cake in half after cooling, and make a dual layer cake with frosting in the middle. My favourite is American Chocolate Fudge Frosting by Betty Crocker – It adds a whole new level of sickeningly chocolatey.

This recipe does make a lot of cake. I normally section it into 4 and use it to make 2 dual layer cakes like I have here.