We have always been such chocoholics, but i always find chocolate cake can be quite dry, and loading it on with cream to eat is not the best for you!

Then we learnt this a little trick of adding boiling water to your mixture. Which, oh my! makes it 10x more delicious!

Give this recipe a go, and see if you love it as much as us.. We are sure it won’t disappoint

Ingredients

• 256g Plain flour
• 402g Caster Sugar
• 90g Cocoa powder
• 2 tsp Baking Powder
• 1 1/2 tsp Bicarb of soda
• 1 tsp Coffee Powder
• 250ml Whole Milk
• 130ml Vegetable Oil
• 2 Duck Eggs (This is another thing that makes this cake so moist and rich)
• 1 tsp vanilla extract
• 275ml boiling Water
• 1/2 tsp Orange zest

Method

1. Preheat the oven to 175C.
2. Line two cake tins with butter and flour, or with baking paper.
3. In a large bowl, add the flour, cocoa, sugar, baking powder, bicarb, coffee powder, orange zest. Mix this until combined.
4. In a measuring jug, add the milk, eggs, vanilla, vegetable oil. Whisk this until combined and slowly add into the flour mixture.
5. Once the mixture is thick and combined add the boiling water while mixing. ( you will make a mess haha)
6. Beat the mixture for at least a minute to get air into the batter.
7. Divide the batter into the prepare tins, and bake for about 45 minutes. Or until a piece of dry pasta comes out clean. ( we found putting the oven up to 180c for the last 5 minutes helped)
8. Remove from the oven and allow to cool completely until you frost with an amazing frosting.
9. Serve. We also suggest you heat it up in the microwave for 10 seconds and add some double cream. You’re in choco-heaven!

P.S. if you want to know how we made the meringue drops on the picture, let us know!

-Deborah & Charlotte x