You can't beat a good chocolate cake. For me, that means three things - 1) soft, moist and chocolatey (I can't stand chocolate cakes that don't taste of chocolate!), 2) easy to throw together and 3) a reasonable size - ideally it's got good height, and will last for more than a day with ravenous raccoons marauding the pantry.
My mother-in-law has always made the following recipe, and I can testify that it meets each of the above requirements. One mixing bowl, nice big cake, tastes awesome!
2 cups sugar
1 cup milk
3/4 cup cocoa
200 g melted butter
1 tsp baking soda
2 tsp vanilla essence
3 cups SR flour
1 cup boiling water with 1 tbsp coffee dissolved in this
- Preheat oven to 160 degrees celcius and either line or grease a large spring-form cake tin.
- Mix all ingredients, in order given above - note, this is a very wet mixture.
- Bake for 40 minutes, or until skewer comes out clean.
- Cool on a rack, then ice with your favourite chocolate icing and decorate as the desire takes you.