How to make Chocolate Moise Cake

I hadn’t baked in ages, and somehow wasn’t even having any withdrawals this time. But yesterday, we had a lil something to celebrate and I fell prey to the husbands nagging for a chocolate cake. Like I have mentioned loads of times before, I actually don’t like chocolate that much. And every time Ro bugs me for a choc cake, I bake my moms easy Beat & bake chocolate cake which takes no time and you get the desired effect. Was a bit in the experimenting mood yesterday, but not so much as to spend hours googling and grocery shopping, and so decided to head over to Marias Menu and borrow her recipe this time. Of course it was extremely moist like she said and pretty easy to put together as well. I didn’t do the ganache or any frosting, since my love for plain cakes still rule. Even though I have restricted my in take to about one slice, the husband has been gorging on it non stop. So while I chew on those salads and fruit, you can go ahead and enjoy this yummilicious chocolate cake.

Recipe adapted from here
Milk- 1 1/2 cups
Butter- 100 gms 
Oil- 1/4 cup
Cocoa powder- 1/2 cup 
All purpose flour- 1 cup
Baking soda- 1/2 tsp
Baking powder- 1/2 tsp
Granulated sugar- 250 gms
Egg- 1 large
Vanilla extract- 1 tsp
Salt- 1/4 tsp
Pour into a sauce pan the milk, oil, butter and cocoa powder. Mix together on medium low heat till the butter completely melts. Keep aside to cool, stirring in between.
Into a mixing bowl throw in flour, baking powder, baking soda, sugar and salt. Whisk to combine.
Whisk/ beat well to combine all the ingredients. There shouldn’t be any traces of flour visible. The batter would be really loose, but not to worry.
Pour into a 9 inch pan lined with baking paper, and place in the middle shelf of an oven pre heated at 180C for 45 to 55 minutes.
If making cupcakes, then reduce time to about 15 to 20 minutes.
Do the skewer test at around 45 minutes and then continue if required.
Take it out of the oven, let it rest for about 10 minutes and then turn it onto a cooling rack and leave it there till it cools down completely.
Slice and serve with some vanilla ice cream or store in an air tight container.
Notes: I added vanilla extract, because I like the vanilla taste in chocolate cakes.
Add self raising flour if you have it and omit the salt and baking powder from above