Ingredients

• 225 g of flour
• 350 g of sugar
• 85 g of cocoa powder
• 2 tsp of baking powder
• 1 ½ tsp of baking soda
• ¼ tsp of salt
• 2 eggs
• 250 ml of milk
• 125 ml of oil
• 2 tsp of vanilla extract
• ¾ C of boiling water
• 2 tsp of instant coffee

Directions

1. Preheat oven to 180°C/350°F.
2. In a large bowl, combine all ingredients, except the boiling water and instant coffee, and mix well until smooth and creamy.
3. Boil 3/4 cup of water, and mix 2 tsp of instant coffee into the water.
4. Add the boiling coffee water to the cake mix, and mix well. This will make the cake batter very silky and smooth.
5. Butter and flour a cake pan or dish of your choice so the cake releases easily after baking.
6. Pour cake batter into greased dish, and bake for 40-45 minutes. Be sure to check with a toothpick at 40 minutes. If it's still a little fudgy, but doesn't wobble, remove from the oven to avoid over-baking and having a dry cake. Don't worry, it will continue to bake a bit more after removing from the oven while cooling.
7. Only add frosting or icing to the cake once fully cooled, otherwise you'll end up with a disappointing slop.