¾ cup milk 1 tbsp white wine vinegar 1 cup caster sugar 1 large egg ½ tsp salt ½ cup vegetable oil such as sunflower or rice bran oil 1 tsp vanilla essence 1½ cups self-raising flour ¼ cup cocoa powder ½ tsp baking soda
Heat oven to 170°C fan bake. Line a 23cm square cake tin with nonstick baking paper. Place milk and vinegar in a large bowl and stir to make soured milk. Whisk in the sugar, egg, salt, oil and vanilla essence.
Sift together the flour, cocoa powder and baking soda and add to the wet mixture, stirring just enough to combine into a smooth batter.
Pour into the prepared cake tin and bake for 30 minutes or until the centre springs back when pressed with a fingertip. Remove to cool, then ice with chocolate frosting. Serves 16.
Chocolate frosting 50g softened butter 1 cup icing sugar, sifted 2 tbsp cocoa powder, sifted 2 tbsp boiling water
Beat butter and icing sugar together in a bowl.
Add cocoa powder and boiling water and beat until creamy. Makes 1 cup.