THE ULTIMATE CHOCOLATE BIRTHDAY CAKE

This cake has been a staple in my kitchen for years—part of my wedding cake, a go-to for birthdays, and loved by every friend and family member who’s tried it. It’s rich, moist, and utterly foolproof. The batter might seem thin when you mix it, but don’t worry—that’s exactly how it should be, and the result is absolutely incredible.

Ingredients:
2 cups sugar
1 ¾ cups plain flour
¾ cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or sour milk*
1 cup strong black coffee (or 2 teaspoons instant coffee dissolved in 1 cup boiling water)
½ cup rice bran oil
1 teaspoon vanilla extract

Method:
Preheat the oven to 180°C. Grease two 23cm round cake tins, one 23cm deep round tin or one rectangular tin (20 x30cm)

In the bowl of a mixer stir together the sugar, flour, cocoa powder, baking soda, baking powder, and salt. Add the eggs, buttermilk, coffee, oil, and vanilla, then beat on medium speed for 2 minutes. The batter will be thin—don’t worry, that’s exactly how it should be. Pour evenly into the prepared tin.

Bake for 50-55 minutes if using one round tin , 30-35 minutes for 2 round tins or 40 minutes for a rectangular tin. The cake is done when a skewer inserted into the centre comes out clean. Let it cool for 10 minutes before loosening from the sides and transferring to a wire rack. Allow to cool completely before icing however you like.