Afternoon treat for my girls. I made the icing by heating the tinned cream and chocolate chips together.
1 1/2 cups All Purpose Flour
1 cup sugar
1/4 cup cocoa
1/2 teaspoon salt
1/2 teaspoon espresso powder, optional
1 teaspoon baking soda
1 teaspoon vanilla extract
1 tablespoon vinegar, cider or white
1/3 cup vegetable oil
1 cup cold water
Preheat your oven to 160’C
Whisk the dry ingredients together in a medium-sized bowl.
Whisk the vanilla, vinegar, vegetable oil, and water in a separate bowl.
Pour the wet ingredients into the bowl of dry ingredients, stirring until thoroughly combined.
Pour the batter into the prepared pan.
Bake the cake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it.
Prepared, tried and tested by: Preshana Singh