| Ingredient | Method |
| 120g all-purpose flour 100g caster sugar 1.5tbsp cocoa powder 3/4 teaspoon baking soda 1 teaspoon fine salt 125ml water 2.5tbsp vegetable oil 1 teaspoons vanilla extract 1tsp white vinegar/rice vinegar Frosting 85g dark chocolate coins 40g sour cream 1/2 teaspoon vanilla extract | 1. Preheat oven to 180 degrees C. Line an 6-inch baking pan with parchment paper on bottom. 2. Mix and combine flour, sugar, cocoa powder, baking soda, and salt in a bowl. 3. Create 3 wells, pour the veg oil, vinegar and vanilla into each well. 4. Add in boiling water and gently stir- batter will be very thin. 5. Pour batter into prepared dish. Bake for 40-45 minutes, or until an inserted toothpick is removed clean. 6. Cool for 10 minutes in pan, then continue cooling on a rack until room temperature. 7. While cake is cooling, make the frosting. 8. In a medium microwave-safe bowl, heat the chocolate coins in the microwave at 50% power in 30-second increments, stirring after each heating, until they are fully melted. 9. Add the sour cream and vanilla and stir by hand until frosting is well combined and fluffier. 10. Spread over cooled cake. |
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