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Preheat your oven to 180 degrees Celsius. Prepare a cake tin by wetting some baking paper and crumpling it, then using it to line the tin. This makes it easier to fit the paper into the tin.

In a large mixing bowl, whisk together the hot coffee (or boiling water), 1/4 cup cocoa, 1 cup sugar, 1/2 cup oil, and 1 tablespoon vinegar until well combined.

Add the 1 1/2 cups plain flour and 1 teaspoon baking soda to the wet ingredients. Mix until just combined, being careful not to overmix.

Pour the mixed cake batter into the prepared lined cake tin.

Bake in the preheated oven for approximately 40 minutes, or until a skewer inserted into the middle of the cake comes out clean.

While the cake is baking, prepare the optional syrup: In a small bowl, mix together 1/2 cup sugar, 1/2 cup boiling water, and 1/4 cup cocoa until smooth. If there are any lumps, mush them with a fork.

Once the cake is out of the oven, immediately poke several holes into its surface with a skewer.

Drizzle the prepared syrup evenly over the warm cake, allowing it to soak into the holes.

Allow the cake to cool down for at least 30 minutes before serving. This allows the cake to set and the syrup to fully absorb.

Cut the cake into desired portions and serve. It can be served with cream if desired.


Preheat your oven to 180 degrees Celsius. Prepare a cake tin by wetting some baking paper and crumpling it, then using it to line the tin. This makes it easier to fit the paper into the tin.

In a large mixing bowl, whisk together the hot coffee (or boiling water), 1/4 cup cocoa, 1 cup sugar, 1/2 cup oil, and 1 tablespoon vinegar until well combined.

Add the 1 1/2 cups plain flour and 1 teaspoon baking soda to the wet ingredients. Mix until just combined, being careful not to overmix.

Pour the mixed cake batter into the prepared lined cake tin.

Bake in the preheated oven for approximately 40 minutes, or until a skewer inserted into the middle of the cake comes out clean.

While the cake is baking, prepare the optional syrup: In a small bowl, mix together 1/2 cup sugar, 1/2 cup boiling water, and 1/4 cup cocoa until smooth. If there are any lumps, mush them with a fork.

Once the cake is out of the oven, immediately poke several holes into its surface with a skewer.

Drizzle the prepared syrup evenly over the warm cake, allowing it to soak into the holes.

Allow the cake to cool down for at least 30 minutes before serving. This allows the cake to set and the syrup to fully absorb.

Cut the cake into desired portions and serve. It can be served with cream if desired.
