Many chocolate cakes rely on pantry staples, but over the years I’ve learned that how you use those ingredients makes all the difference. You can cream the butter and eggs or simply dump everything in and hope for the best, but with this simple cake two small steps transform the result: combine the dry ingredients separately, then add the wet and mix until smooth. The addition of boiling water is key — it makes the cake wonderfully moist with a fine, even crumb.
INGREDIENTS
1 cup plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
1 cup caster sugar
1/2 cup cocoa powder
1 large egg
1/2 cup milk
1/4 cup neutral-flavored oil (I used sunflower; avoid coconut oil for this recipe)
1 tsp vanilla extract
1/2 cup boiling water
For the icing
1 cup chocolate chips
1 tbsp butter, cubed
1 tbsp hot water
1 cup icing (confectioners’) sugar
METHOD
- Preheat the oven to 170°C. Line a 20cm x 20cm square baking pan and set aside.
- Place all the dry ingredients in the bowl of a stand mixer or a large bowl if using a hand mixer. Whisk to combine well.
- Add the egg, milk, oil and vanilla (reserve the boiling water). Mix on low until the ingredients come together, then increase to medium and beat for about 2 minutes until the batter is smooth and glossy.
- Carefully pour in the boiling water and mix for about 1 minute until fully incorporated. The batter will be quite thin — this is normal and helps produce a moist cake.
- Pour the batter into the prepared pan and bake at 170°C for 35–40 minutes, or until the cake springs back when lightly touched and a skewer inserted into the center comes out clean or with a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 5 minutes, then turn out onto a wire rack and cool completely before icing.
Icing
Place the chocolate chips and butter in a microwave-safe bowl. Heat on medium power for 1 minute, then stir. If not fully melted, heat for another 20–30 seconds and stir until smooth and glossy. Add the icing sugar and hot water, then mix thoroughly until you have a smooth, spreadable icing. If needed, add a teaspoon of water at a time to reach desired consistency.
Pour or spread the icing over the cooled cake and allow it to set before slicing.
Store the cake wrapped on a plate in the refrigerator for up to 7 days. For longer storage, cut into portions, place in zip-top bags, and freeze for up to 3 months.