Dry
- 3/4 cup Flour
- 1/4 cup Coco
- 1/2 tsp Baking Powder
- 1/2 tsp Bicarb of soda
Mix
- 1 cup sugar
- 1/2 cup oil
Add:
- 1 egg
- 1 tsp vanilla
- 1/2 cup espresso
- 1/2 cup Buttermilk
- 1/2 tsp vinegar
- Mix dry together
- Mix sugar and oil
- Add the rest and mix
- Mix into the dry ingredients
- pour into greased 20ch/8in cake tin, bake for an hour until risen and brown
350F for 28-35 min
Chocolate Fudge Cake batter:
- 1 cup (142g) all-purpose flour
- ⅓ cup (28g) cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup (110g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- ¼ teaspoon salt
- 1 large egg
- ¼ cup (60ml) liquid oil (such as canola, olive, sunflower or vegetable oil)
- ⅓ cup (80ml) full fat sour cream
- ½ teaspoon pure vanilla extract
- ½ cup (120ml) hot coffee or hot water
- Sift flour, cocoa, baking powder and baking soda into a large bowl. Add sugar and salt and whisk to blend well.
- Combine egg, oil, sour cream and vanilla in a medium bowl and whisk to blend until smooth. Pour into the bowl with the dry ingredients and mix with an electric hand mixer on medium-low until blended. It will be thick and somewhat dry. Add the hot coffee gradually in two stages to minimize clumps forming and beat until evenly combined and the batter smooth.
- Spread batter into prepared pan and bake for 20-25 minutes until the cake springs back when pressed gently and a skewer inserted into the center comes out clean.