Updated: Aug 7, 2020
This is a great cake and you will want to go back for seconds!
Ingredients 150ml regular avocado oil (plus additional for greasing) 50g good quality cocoa powder sifted 150ml boiling water 2 teaspoons vanilla extract 125g plain flour 1/2 teaspoon baking soda A pinch salt 200g caster sugar 3 large eggs
Instructions Preheat oven to 170 degrees. Grease a 23cm spring form tin with a little oil and line the base with banking paper. Sift the cocoa powder into a bowl and whisk in the boiling water to create a runny chocolate sauce. Add in the vanilla extract and set aside to cool. In another dish, combine the flour, baking soda and salt and set aside. Put the sugar, avocado oil and eggs in the mixing bowl of your cake mixer and beat together on a fast speed until all are combined, is aerated and the mixture pales in colour. Turn the speed down and add in the chocolate sauce mixture. Scrape down the sides of the mixing bowl regularly to ensure everything is combined. Slowly add the flour mixture and scrape down the sides to ensure everything is combined. Do not over beat at this stage. Pour the batter into the prepared tin and bake for 40-45 minutes until the sides are set and the very centre on time still looks slightly damp. If testing with a skewer or cake tester it should come out mostly clean with maybe a few sticky chocolate bits. Allow the cake to stand for another 10 minutes (it will finish cooking) on a wire rack before taking it out of the tin and leaving to cool on the wire rack. The cake can be eaten warm or cold. Dust the cake with icing sugar for serving or serve with cream or ice cream