Moist chocolate cake
4 medium sized eggs
1 cup (or 250ml) and 2 tbsp of vegetable oil
1 cup (or 250ml) of liquid milk
1 tsp of vanilla extract
2 tbsp of water
Dry ingredients -
2½ cups of self raising flour or 2½ cups of plain flour with 5 tsp of baking powder
1 3/4 cups of sugar
Pinch of salt
1/3 cup of unsweetened cocoa powder (depending on the quality of your cocoa you will need to adjust the sugar amount. In the situation of low strength cocoa - which is usually lighter in colour - you will need to decrease the amount of sugar in the recipe according to taste.)
Preheat oven at 165 degrees fan forced. In a bowl, beat all the wet ingredients on medium for 1-2 minutes with an electric beater until well combined and slightly bubbly. Add the sugar into the wet mixture and beat for another 30 seconds. Incorporate the remaining dry ingredients slowly. Beat on medium until the batter is well combined and has reached ribbon consistency.
Line an 8 inch by 5 inch round cake pan with parchment paper and grease the sides of the pan.
Pour batter into the cake pan and place in the oven for 40-50 minutes depending on your oven. With a toothpick or skewer poke into the cake at 40 minutes. If it comes out clean you are ready to take the cake out of the oven. If the toothpick or skewer doesn't come out clean, let the cake continue to bake while checking every 7 minutes or so.
Note: This recipe requires no butter. Butter allows cakes to be fluffy, spongy and light, where as with oil in the recipe you can achieve a moist sponge which will not dry out.