Ingredients

• 1 3/4 cups plain / all purpose flour
• 3/4 cup cocoa powder , unsweetened (Note 2)
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda (bi-carb soda)
• 2 cups white sugar (Note 1)
• 1 tsp salt
• 2 eggs (~55-65g / 2 oz each)
• 1 cup milk (low or full fat)
• 1/2 cup vegetable oil (or canola)
• 2 tsp vanilla extract
• 1 cup boiling water
• 1 batches of Niamh's Buttercream Frosting

Method

Preheat oven to 180C°/350°F (160°C fan) and grease 2 x 22cm/9" cake pans with butter, then line the base.

Sift flour, cocoa, baking powder and baking soda into a large bowl. Add Sugar and salt. Whisk briefly to combine.

Add eggs, milk, oil and vanilla. Whisk well to combine until lump free - about 30 seconds.

Add boiling water and whisk to incorporate. The batter is VERY thin.

Pour batter into cake pans.

Bake for 35 minutes or until a wooden skewer inserted into the centre comes out clean.

Cool for 10 minutes, then turn out onto wire racks upside down.

Cool completely before frosting. I frosted the cake with Niamh's Chocolate Buttercream frosting.