ingredients :
1/2
cup (118ml) milk
3/4 cup (150g/ 5.3Oz) sugar
1 teaspoon instant coffee 1 tablespoon
vinegar
1/2 cup (118ml) oil
2 cups (240g/ 16Oz) flour
1/3 cup (35g/ 1.2Oz) cocoa
1 tsp baking powder
1/2 tsp baking soda
vanilla
1 cup (237ml) water
Second layer:
1/2 cup (100g/ 3.5ml) sugar
1/2 cup ( 62g/2.2Oz) flour
3 tbsp cocoa
1 cup (237ml) water
1½ cups (372ml) milk
1 tbsp (14.2g/ 0.5oz) butter
1 tsp vanilla
Preparation :
In a bowl, mix half a cup of milk with three quarters of a cup of sugar, one teaspoon of instant coffee and one teaspoon of vinegar. Whisk the ingredients until well combined, then add half a cup of oil and whisk until combined.
Sprinkle in two cups of flour, one teaspoon of baking powder, one-half teaspoon of baking soda, and one-third of a cup of cocoa powder. After sifting the dry ingredients, add one cup of water and start mixing until smooth, add one teaspoon of vanilla essence and mix until the dough is smooth and lump free.
Oil a round tin and line it with baking paper, then pour the batter into it and bake in a preheated oven at 170°C for 30 minutes or until a skewer inserted into the center comes out clean. After baking, let the cake cool in the tin. Add 1/2 cup sugar, 3 tablespoons cocoa powder, 1/2 cup flour, 1 cup water, and 1/2 cup milk to a medium saucepan and mix well until smooth.
Put on medium heat and stir constantly until the mass begins to boil and thickens. Add a tablespoon of butter and vanilla extract and mix well for about 2 minutes. Remove from the heat and pour over the cooled cake (still in the pan). Spread it evenly and then cover the top with plastic wrap to keep it from drying out as it cools.
Put it in the fridge for at least 30 minutes. Once cool, remove from the fridge and sprinkle with grated chocolate. Remove from pan and serve.
Slice and enjoy
