1 Cup of Cocoa Powder (240ml Cup)
½ Cup of Oil
1 Cup of Milk at Room Temperature
2 Cups of Refined Sugar
2 ½ Cups of Wheat Flour
1 Tablespoon of Baking Powder
1 Tablespoon of Vanilla Essence
Into a bowl, start by putting the cocoa powder, add the eggs, the oil and the milk at room temperature, mix all the ingredients very well until combined.
Add the refined sugar and mix well again.
Add the wheat flour and mix until combined.
Add the baking powder and the vanilla essence, mix gently once again.
Transfer the batter to a ring cake tin greased with plenty of butter and wheat flour. The cake tin I’m using measures 22cm (about 8.5 inches) in diameter.
Take the cake to a preheated oven at 180°C (356°F) and let it bake for 45 minutes. Baking time may vary depending on the power of your oven.