Budget-Friendly Chocolate Cake
Budget-Friendly Chocolate Cake
Ingredients
For the Chocolate Cake
- 1 cup hot coffee, or boiling water
- 1/4 cup cocoa
- 1 cup sugar
- 1/2 cup oil
- 1 tablespoon vinegar
- 1 1/2 cups plain flour
- 1 teaspoon baking soda
For the Optional Syrup
- 1/2 cup sugar
- 1/2 cup boiling water
- 1/4 cup cocoa
Instructions
- 1
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.
⏱️ 5 min•🌡️ 180
- 2
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.
⏱️ 3 min
- 3
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.
⏱️ 2 min
- 4
Pour the mixed cake batter into the prepared lined cake tin.
⏱️ 1 min
- 5
Bake in the preheated oven for approximately 40 minutes, or until a skewer inserted into the middle of the cake comes out clean.
⏱️ 40 min•🌡️ 180
- 6
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.
⏱️ 5 min
- 7
Once the cake is out of the oven, immediately poke several holes into its surface with a skewer.
⏱️ 1 min
- 8
Drizzle the prepared syrup evenly over the warm cake, allowing it to soak into the holes.
⏱️ 1 min
- 9
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.
⏱️ 30 min
- 10
Cut the cake into desired portions and serve. It can be served with cream if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Budget-Friendly Chocolate Cake
For the Chocolate Cake
- 1 cup hot coffee, or boiling water
- 1/4 cup cocoa
- 1 cup sugar
- 1/2 cup oil
- 1 tablespoon vinegar
- 1 1/2 cups plain flour
- 1 teaspoon baking soda
For the Optional Syrup
- 1/2 cup sugar
- 1/2 cup boiling water
- 1/4 cup cocoa
Instructions
- 1
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.
⏱️ 5 min•🌡️ 180 - 2
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.
⏱️ 3 min - 3
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.
⏱️ 2 min - 4
Pour the mixed cake batter into the prepared lined cake tin.
⏱️ 1 min - 5
Bake in the preheated oven for approximately 40 minutes, or until a skewer inserted into the middle of the cake comes out clean.
⏱️ 40 min•🌡️ 180 - 6
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.
⏱️ 5 min - 7
Once the cake is out of the oven, immediately poke several holes into its surface with a skewer.
⏱️ 1 min - 8
Drizzle the prepared syrup evenly over the warm cake, allowing it to soak into the holes.
⏱️ 1 min - 9
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.
⏱️ 30 min - 10
Cut the cake into desired portions and serve. It can be served with cream if desired.
⏱️ 2 min