This chocolate cake was baked this weekend to celebrate a birthday and it was a massive success, being light, moist and delicious.

We substituted butter or margarine for our healthier, Wharfe Valley cold pressed rapeseed oil to reduce the calories and it tasted beautiful. Described as the ‘best ever chocolate cake’ in our home. It didn’t last long!


  1. 9oz plain flour
  2. 9oz caster sugar
  3. 4ov cocoa powder
  4. 2 tsp baking powder
  5. 1.5 tsp bicarbonate of soda
  6. 1 tsp coffee powder
  7. 240ml milk
  8. 120ml plain cold pressed rapeseed oil
  9. 2 eggs
  10. 200ml boiling water


  1. Pre-heat the oven to 180oC
  2. Grease baking tins – 2 x 9″
  3. Add flour, sugar, baking powder, baking soda and coffee powder
  4. Mix together
  5. Add milk, oil, eggs to the dry mixture then mix until combined
  6. Carefully add boiling water to cake batter until all combined
  7. Distribute the cake batter evenly and bake for 30-35 minutes until cooked
  8. Test cake with a skewer to check fully baked
  9. Allow to cool for 10 minutes, remove from the tins
  10. Frost and decorate cakes