Rich, soft, moist and fudgy.
After taking the photo of this I thought, it could also be covered in a lovely ganach, or maybe not, maybe that would make it too rich and chocolatey. Hmmm is there such a thing? It would also be nice if you zapped a slice of it in the microwave then topped it with ice cream and raspberries…Oh yessssssssss!
2/3 cup milk
1 1/2 tsp vinegar
1/2 cup honey
1/4 cup of oil, I used olive oil
1 tsp vanilla bean paste or you could use extract
1/3 cup cocoa powder
1 cup plain flour
1/2 tsp salt
3/4 tsp baking powder
1/2 cup chocolate chips
Preheat oven to 175C/gas 4.
Line an 9” round or square baking tin.
Whisk together the first 5 ingredients, and set aside for at least 10 minutes.
Meanwhile, stir together the remaining ingredients in a separate bowl until well-mixed.
Pour wet into dry, stir just until evenly mixed, and transfer to the prepared tin.
Bake 25-30 minutes on the middle rack, or until cake is light and fluffy and a toothpick inserted into the center comes out clean.
Tip: the chocolate chips can be stirred into the mixture or scattered on top.