Start by mixing all the dry ingredients in a large mixing bowl: flour, baking powder, baking soda, cocoa powder, and salt. Sifting the dry ingredients is a good idea to ensure that there are no lumps, especially from the cocoa powder. This step helps the ingredients combine evenly in the batter.
Once the dry ingredients are mixed, add the sugar, vegetable oil, milk, and vanilla flavor to the bowl. Mix everything together using a whisk or spatula until the ingredients are well combined. The oil adds moisture to the cake, ensuring a soft and tender crumb, while the vanilla flavor enhances the cake’s aroma.
In a separate bowl, whisk the 2 eggs until they are light and frothy. Then, add the eggs to the mixture and stir until fully incorporated. The eggs provide structure and help bind the ingredients together.
Now, gradually add the 200ml of boiled water to the batter. Mix gently, as the hot water helps the cocoa dissolve properly, creating a smoother and more intense chocolate flavor. The batter will be thinner at this stage, but that’s perfectly fine—it will help the cake bake evenly and give it a light texture.
Prepare your baking pan by lining it with baking paper. You can use an 8-inch round pan or any pan of your choice. If you don’t have baking paper, you can simply grease and flour the pan, but lining with paper helps the cake come out easily after baking. This step is crucial to ensure the cake doesn’t stick to the pan. (Pro tip: You can use a piece of A4 paper if you don’t have specific baking paper on hand.)
Pour the cake batter into the prepared pan, smoothing the top with a spatula to ensure an even layer.
Preheat your oven to 180°C (350°F). Place the pan in the preheated oven and bake for 30-45 minutes. The baking time can vary depending on your oven, so start checking around 30 minutes. Insert a toothpick or cake tester into the center of the cake—if it comes out clean or with a few crumbs attached, the cake is done. If the toothpick is wet, let the cake bake for a few more minutes.
