1 cup self-raising flour 1 cup sugar 2 tablespoons cocoa 1 teaspoon vanilla 2 eggs 125g butter, melted ½ cup milk
(Note: Replace self-raising flour with 1 cup plain/all-purpose flour and 1 ½ teaspoons baking powder if necessary)
Preheat oven to 180°C (350°F). Line a standard round cake pan with baking paper. Place all ingredients into a bowl. Mix with an electric mixer for 3 minutes until well combined, scraping down the sides of the bowl occasionally. Pour mixture into prepared cake pan. Bake for approximately 45 minutes. Remove the cake from oven and allow to cool in the pan for 5 minutes. Place the cake on cooling rack. Allow to cool completely before icing.
For an even more impressive cafe-style chocolate cake, double the mixture and bake for approximately 75 – 80 minutes. This high cake is best prepared in a 23 cm (9 inch) spring form pan. Line base and sides with baking paper, extending the baking paper 2.5 cm (1 inch) above the sides of the pan to allow extra room for the rising cake.