Summary of "Lisa’s INDULGENT Chocolate Cake"

Ingredients

Dry Ingredients

230 g flour (plain or self-raising)
90 g cocoa powder
340 g sugar
2 teaspoons baking powder (omit if using self-raising flour)
2 teaspoons bicarbonate of soda (bicarb)
Pinch of salt

Wet Ingredients

140 g vegetable oil (or light olive oil as a substitute)
250 ml milk
2 eggs (no need to beat separately)
2 teaspoons vanilla extract
250 ml boiling water (added gradually)

Equipment and Preparation

Cake tin lined with greaseproof paper, cut to fit with diagonal corner cuts to fold inside the tin (foil tins recommended for gifting)
Mixing bowls and a whisk or wooden spoon (no electric mixer needed)
Oven preheated to 160°C (320°F)
Baking tray to place the cake tin on for stability when moving

Method

Prepare the tin: Line the cake tin with greaseproof paper, cutting it to fit with diagonal corner cuts to allow folding inside the tin.
Mix dry ingredients: In a bowl, whisk together flour, cocoa powder, sugar, baking powder (omit if using self-raising flour), bicarbonate of soda, and a pinch of salt.
Mix wet ingredients: In a separate bowl, combine vegetable or light olive oil, milk, eggs (no need to beat), and vanilla extract.
Combine wet and dry: Pour wet ingredients into dry and mix using a hand whisk or wooden spoon until combined.
Add boiling water: Gradually add 250 ml boiling water a little at a time, mixing gently to avoid splashing. The boiling water activates the bicarbonate of soda, aerates the batter, and results in a soft, spongy, almost pudding-like texture.
Bake: Pour batter into the prepared tin placed on a baking tray for stability. Bake at 160°C for about 30 minutes.

Chef Tips and Notes

Using boiling water is key to activating the bicarbonate of soda and achieving the cake’s soft texture.
No electric mixer is needed; a hand whisk or wooden spoon suffices, making it easy and less messy, suitable for kids to help.
If using self-raising flour, omit baking powder to avoid over-leavening.
Placing the cake tin on a baking tray before putting it in the oven helps prevent wobbling and spills.
The cake is indulgent, double chocolate, and very moist.

Serving and Variations

The cake is topped with a rich chocolate icing (recipe linked in the video description).
Suggested as an excellent gift or for kids’ birthday parties, decorated with sprinkles or “hundreds and thousands.”
Icing can be spread with a palette knife to create swirly patterns for a decorative finish.

Presenter and Channel

Lisa (channel name not specified) presents the recipe, with Jonno assisting by handling the boiling water. The video encourages viewers to subscribe, like, and comment.