Ingredients ?

Self-raising flour 250g

Sugar1 200g

Cocoa powder (unsweetened) 75g

Eggs 2 pcs

Milk (Whole/half/zero fat) 240ML

Water (or clear coffee) 240ML

Vegetable oil (corn oil) 125ML

Dark chocolate (60%-70% cocoa) 75g

Butter (salted or unsalted) 80g

Sugar 2 50g

Vanilla Extract 1 3/2 Tablespoons

Vanilla Extract 2 1 Tablespoon

Instructions for Easy Chocolate Cake (for rookie bakers, no need to whisk egg whites) ?

Mix the self-raising flour, sugar and cocoa powder

Beat the eggs, add all the milk, all the vegetable oil, all the water/coffee and the vanilla extract 1. Mix well and slowly pour it into the flour mixture in step 1. Mix well. The batter will be thinner!

Preheat the oven to 180°.

Place the batter in an eight-inch baking dish. My eight-inch baking pan is about 6cm deep.

Time: about 45-50 minutes, it is recommended to take it out halfway to check. Because the batter is quite thin, it is very likely that the skin is already cooked, but the inside is still liquid! So you need to bake more.

Remove the cake from the oven and let it cool.

Meanwhile, we can start making the center!

Melt the chocolate (2 options)

1. Microwave in defrost mode

2. Heat a pot of hot water on the induction cooker, place a small bowl (heatable) over the hot water and add the chocolate inside. Let the chocolate slowly melt into a liquid. Then set it aside to room temperature.

Next: take out the butter, cut it into small cubes, put it in a container and beat it with a whisk until it resembles cream (not chunks, anyway) You don't have to beat it softly here because we'll have to beat it again.

Add the sugar 2, and vanilla extract 2 and the melted chocolate. Use a whisk and this time beat until it is very creamy and uniform.

Finally!

Divide the cake mix into two even pieces, top and bottom. The cake should not be hot at this point or the chocolate sauce will melt. Spread the top of the second piece with the chocolate butter sauce you just made. Cover with the second Finish