I do love a beautiful simple cake that still manages to tick all the boxes. While my go to cake is usually a gorgeous carrot cake redolent with cinnamon and almonds, this cake is fast becoming a popular regular on my cooking rotation. An old fashioned tasty chocolate cake that is good with or without frosting. The kind of cake anyone who comes for tea can’t resist having a piece of! I often make two as the first one disappears in under a day…depending on who’s visiting at the time.
1 1/2 cups sugar
3/4 cup cocoa powder
1 teaspoon instant coffee (or make one cup double espresso and replace eqv. water below)
1/2 cup vegetable oil or light olive oil
2 large eggs
2 teaspoons vanilla bean extract
11/2 cup warm water * see above