1 1/2 cups plain flour

1/3 cup cocoa powder

1 tsp bicarb soda

1/2 tsp salt

1 cup sugar

1/2 cup vegetable oil

1 cup cold water or brewed coffee

2 tsp vanilla

2 tablespoon white vinegar

To make the cake, preheat oven to 180C (375F)

Mix flour, cocoa, bicarb soda, salt and sugar in an UNGREASED square or round baking cake pan. In a 2 cup measuring cup, measure and mix oil, water or coffee and vanilla. Pour the liquid ingredients into the pan and mix the batter with a fork or hand whisk. When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls in the batter where the bicarb soda and vinegar react. Stir just until the vinegar is evenly distributed throughout the batter. Bake for 25-30 minutes. Set the cake aside to cool. If you want to make a delicious glaze, preheat the oven to 140C (300F).

For the glze melt 250g dark chocolate in a small ovenproof bowl in the oven for about 15 minutes. Stir 3/4 cup hot water or milk and 1/2 tsp vanilla into the chocolate until smooth. Spoon the glaze over the cooled cake. Refrigerated for at least 30 minutes before serving. 

Variation: To make a dozen cupcakes, follow the recipe directions, mixing the batter in a bowl. Pour the batter into cupcake pan lined with paper baking cups. Bake for 20 minutes. Prepare glaze while in cupcakes are baking. When cupcakes are cooked, remove from oven and spoon glaze over. Refrigerate for at least 30 minutes before serving. 

Delicious served with ice-cream, whipped cream or plain cake topped with icing sugar or cinnamon sugar.