Ingredients:

  • 1.5 cups All Purpose Flour
  • 1 cup Granulated Sugar
  • 0.25 cup Unsweetened Cocoa Powder
  • 1 tsp Baking Soda
  • 0.5 tsp Fine Sea Salt
  • 1 tsp White Vinegar
  • 1 tsp Pure Vanilla Extract
  • 0.33 cup Neutral Vegetable Oil
  • 1 cup Boiling Water

Instructions:

  1. Preheat your oven to 175°C (350°F) and lightly grease your 20cm square pan with oil. Sift the flour, sugar, cocoa powder, baking soda, and salt directly into the pan or a large bowl. Note: Sifting prevents cocoa pockets which are bitter to bite into.
  2. Level the dry ingredients and create three distinct wells — two small ones and one larger one.
  3. Pour the vinegar into one small well, the vanilla extract into the second, and the oil into the large well.
  4. Boil your water and measure exactly 1 cup (240ml).
  5. Flood the entire pan by pouring the boiling water over all the ingredients. Watch for the cocoa to darken and sizzle slightly.
  6. Whisk the mixture quickly and gently until the streaks of flour disappear. Don't over mix; 30 seconds of stirring is usually plenty.
  7. Bake for 35 minutes until the center springs back and a toothpick comes out clean.
  8. Cool completely in the pan before slicing. Note: This cake is fragile while warm and needs time to set its structure.