By Shahistah Khan

by Tia


  • 1½ cups flour
  • 1¼ cups castor sugar
  • ½ cup cocoa
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • ⅓ cup oil
  • 1 large egg
  • 2 teaspoons vanilla essence
  • ¾ cup milk
  • ¼ cup boiling water mixed with 1 teaspoon instant coffee

For the icing

  • ½ cup softened butter
  • 200g icing sugar
  • ⅓ cup cocoa powder
  • 1 teaspoon vanilla essence
  • pinch of salt
  • 1 or 2 tablespoons milk


  1. Preheat oven to 180﮿C. Prepare the baking tin by spraying with Spray and Cook. If you want to you could line the tin with baking paper (use a 22cm pan)
  2. In a bowl, add soft cocoa, flour, baking powder, sugar and salt. Mix ensuring all ingredients are incorporated.
  3. Combine the wet ingredients, except for the boiled water and coffee mixture. Add wet ingredients to the dry ingredients with a spoon. Add coffee mixture. Mix well.
  4. Pour batter into a baking pan. Bake for 40-45 minutes or until inserted toothpick comes out clean.
  5. Remove from the oven and allow to cool in the pan for 10 minutes before removing from the pan. Allow to cool completely before icing.

For the icing

  1. Add all ingredients to bowl, except the milk.
  2. Using a hand mixer, bring all the ingredients together, slowly adding the milk.
  3. Ice the cake when it is cool.

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