* 1 & 3/4 cups plain flour
* 3/4 cup cocoa powder
* 3/4 cup caster sugar
* 1 tsp baking powder
* 2 tsp baking soda
* 1 tsp salt
* 2 eggs, lightly beaten
* 1/2 cup vegetable oil
* 1 cup sour milk (1 cup whole milk with 1 tsp white vinegar added) or buttermilk
* 1 cup coffee (long black strength)
* 1 tsp vanilla extract
Method:
Sift flour, cocoa powder, sugar, baking soda, baking powder and salt in a large mixing bowl and stir to combine. Add eggs, coffee, milk, oil and vanilla and beat for 2 minutes with a hand mixer on medium speed until well combined (the mixture will be quite runny).
Pour into a greased 24 cm x 24 cm square cake tin and bake in a 180°C oven for approximately 35-40 minutes (when testing the cake, a cake skewer should come out clean, but the cake should still be moist).
Alternatively pour the mixture into 24 lined muffin cases (you can buy some really pretty silver foil cases) and bake in a 180°C oven for approximately 15-20 minutes. Remove from oven, allow to cool for 10 minutes, then turn out onto a cake rack and allow to cool completely before icing...(thecookbook.com.au)
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