This is a lovely, moist, rich chocolate cake, which can be eaten just on its own at any time. You can use any oil but I prefer olive oil as it's a nicer flavour. Store in a cake container no longer than a week but keeps longer in the fridge. This cake doesn't last, as everyone in our house loves it!
I was looking for a new recipe after my last birthday cake disaster turned out bland and heavy. This recipe is perfect! I will keep it forever. I was also looking for simple ingredients I have in my pantry (not buttermilk and real chocolate)
This recipe resulted in a dark cake with a rich chocolate flavour and a light fluffy texture - like a mud cake without the heaviness.
I may have overmixed though - the cake rose alot in the centre and not so much at the sides, so be careful.
I used a different icing recipe and a whipped cream filling.
The mix will make one medium size cake. (22cm cake tin) - 20 Feb 2012
Great easy recipe. Very chocolatey taste and very moist. Great alternative to a cake that uses butter. I made a ring cake and a small square cake. Probably would have been better using the left over mix into muffins though as the sqare cake was too thin. - 27 Jun 2010