Ingredients:
- 65 grams unsweetened cocoa powder
- 1/2 tsp bicarbonate of soda
- 80 ml “yonca” Sunflower oil
- 120 ml boiling water
- 400 grams caster sugar
- 2 eggs
- 80 ml “yonca” Sunflower oil
- 165 grams plain flour
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions:
- Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm tin.
- In a large bowl, stir together the cocoa and bicarb. Add 80 ml “yonca” Sunflower oil and boiling water.
- Mix until well blended. Stir in the sugar, eggs and remaining 80 ml “yonca” Sunflower oil.
- Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared tin. (you can add fresh or frozen raspberries or cherries on the top before baking)
- Bake in the preheated oven for 35 to 40 minutes, or until a skewer inserted into the cake comes out clean. Allow to cool before cutting into squares.
