Easy Chocolate Cake
A simple, foolproof chocolate cake that's rich, moist, and perfect for celebrations, afternoon tea, or everyday baking. Made with pantry staples in just one bowl, this is the ultimate reliable recipe for beginners and seasoned bakers alike.
Ingredients
Instructions
- 1
Preheat oven to 180°C (160°C fan-forced). Grease and line a cake tin with parchment paper.
- 2
In a large bowl, combine the self-raising flour, cocoa powder, and instant coffee powder (if using). Mix well and set aside.
- 3
In a separate bowl or measuring jug, add the vinegar to the milk and allow it to sit for 1 minute until slightly curdled to create a quick buttermilk substitute.
- 4
Add the sugar to the milk mixture and whisk until the sugar is mostly dissolved.
- 5
Add the oil and vanilla extract to the wet ingredients, whisking until well combined.
- 6
Gradually add the dry ingredients to the wet mixture. Fold gently and whisk only until the batter is smooth and lump-free. Avoid overmixing, as this can make the cake dense.
- 7
Pour the batter into the prepared cake tin.
- 8
Bake in the preheated oven for 20 to 35 minutes. Check for doneness by inserting a skewer into the centre; if it comes out clean, the cake is ready.
- 9
Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely before frosting or serving.
Tips, Variations and Storage
Nutrition Information
Frequently Asked Questions
Can I make this cake without coffee?
Absolutely! The coffee powder is completely optional and is only used to intensify the chocolate flavour. The cake will still be delicious without it.
Can I use regular flour instead of self-raising flour?
Yes, but you will need to add 1½ teaspoons of baking powder and a pinch of salt to the flour to substitute for the self-raising flour.
My cake is too dense. What went wrong?
Overmixing the batter after adding the dry ingredients can develop the gluten too much, resulting in a dense cake. Fold gently just until combined.