Chocolate cake


Chocolate cake

Course Cakes, Slices & Breads
Servings 12


  • 3 cups Self raising flour
  • 2 cups Caster sugar
  • 3/4 cup Cocoa powder
  • 1 pinch Salt
  • 3/4 cup Vegetable oil
  • 1 tablespoon Vanilla essence
  • 1 Egg
  • 3/4 cup Milk
  • 1 tablespoons White vinegar
  • 1 cup Very hot water


  • Add flour, sugar, cocoa and salt to a large bowl mixing with a wire whisk.
  • In a second bowl add the oil, vanilla, milk and egg then give a quick mix. Pour vinegar into the hot water then into the flour bowl. Add all the other ingredients into the flour bowl. Stirring well.
  • Divide into 2 greased and lined round cake tins baking for 35-40 minutes in a preheated 175*C oven. When baked put cakes still in tins on a wire rack to cool for about 10 minutes then turn out to cool further. Ice or frost when cake is completely cooled.


Yes you can freeze.
This is a very moist chocolate cake and why you have to let cool in the cake tin for a bit before turning out or it will fall apart.
The cake is not only moist but a nice crust on the outside, the top may crack while cooking, don't worry about it.  To hide just ice it and sprinkle on coconut like I did.
You can cut the oil down a bit but that will take away some of that moistness.
The darkness of your cake, like all chocolate cakes will depend on your brand of cocoa.  Mine turn out darker than my mums as we use different brands.
This can also be made in 1 large  33x23cm slice tray, keep an eye on baking times if you change the cake tin dimensions.
I made this cake as picture shows in 2 loaf tins

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