Kiwisizzler

This cake will stay fresh in a sealed container for at least a week. It is so moist!

300g all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons baking soda

70 g unsweetened cocoa powder

425 g sugar – caster

250 ml vegetable oil

80 ml hot espresso

330 ml milk

2 large eggs

1 teaspoon vanilla essence

1) Preheat oven to 175C. Grease and line a 23cm cake tin.

2) In a large mixing bowl, sift together dry indredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.

3) Pour into cake tin. Cook for 45 minutes or until a skewer comes out dry. This time may nearly double if you are not using a fan-assisted oven.

4) Cool in tin for about 15 minutes and then cool completely on rack.

Chef’s tip: use the best cocoa powder you can find…I use Green & Blacks. Use a very light and mild vegetable oil such as sunflower to avoid an oily-tasting cake.