Ingredients:
225 g [1 3/4 cups] plain flour
375 g [1 3/4 cups] granulated sugar
90 g [3/4 cup] cocoa powder
1 1/2 tsp bicarbonate of soda (baking soda)
1 1/2 tsp baking powder
1/2 tsp salt
1 cup milk
1/2 vegetable oil
2 eggs
2 tsp vanilla extract
1 cup boiling water
Method :
*For icing: use Chocolate Ganache or Chocolate Buttercream Icing (even plain buttercream is good)
Preheat oven to 180°C/fan 160°C/350°F.
Grease and flour two 9-inch round (or one 13 x 9-inch) baking pans.
Combine all ingredients except the boiling water in a bowl and beat until well combined.
Add the boiling water a little at a time while beating until the batter is smooth.
Divide the batter into the prepared pans and bake for 30-35 minutes (for 13×9 cake tin – 35-40 mins.) or until a skewer poked in the middle comes out clean.
Remove from the oven and cool completely while still in the pan.
*To assemble: Remove the cakes carefully from the tin and spread a little of the icing on top of one then put the other cake on top. Spread the rest of the icing on top and all around of the cake stack.