Chocolate layered cake

Preheat oven to 180C. Line with parchment paper an 8” pan for one big cake or two 7” pans for two separate cake layers

Sift together all dry ingredients

Into the dry mixture, fold in the oil, eggs and vanilla until the whole mixture is wet and crumbly

Gradually add in the milk and mix until fully incorporated

Finally add in the hot coffee and mix until the mixture is lump free, smooth and watery

Transfer batter into prepared pan and bake for 45 minutes if using one 8” pan and 30 minutes if batter is divided between two pans. Put simply, bake until a skewer inserted in the center comes out clean or with a few moist crumbs

Allow cake to cool in the pan for 10 minutes before transferring to a cooling rack. This cake can be enjoyed with or without frosting