A rich and moist chocolate cake recipe that is simple to make and perfect for any occasion.
Preheat your oven to 190°C (375°F).
Preheating ensures even baking from the start.
Grease and flour a 20 cm cake tin to prevent sticking.
Use parchment paper for extra ease in removing the cake.
In a mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.
Sift the dry ingredients for a smoother batter.
Make a well in the center of the dry ingredients and add the vanilla extract, vinegar, and coffee.
Adding liquid ingredients to a well helps incorporate them evenly.
Stir the mixture until just combined, being careful not to overmix.
Overmixing can make the cake dense.
Pour the batter into the prepared cake tin and smooth the top.
Tap the tin gently to remove air bubbles.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Avoid opening the oven door frequently to maintain temperature.
Let the cake cool in the tin on a wire rack for 10 minutes, then remove it from the tin to cool completely.
Cooling on a rack prevents the bottom from becoming soggy.
Dust the top of the cake with powdered sugar before serving.
Use a stencil for decorative patterns with the sugar.
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