1 Tbsp instant coffee granules ¾ cup water 2 cups Chelsea White Sugar 1¾ cups plain flour ¾ cup cocoa powder 2 tsp vanilla essence 2 tsp baking soda 1 tsp baking powder ½ tsp salt 2 eggs 1¼ cups milk (or Rice/Soya Milk) ½ cup sunflower or soya oil
Preheat the oven to 180°C. Grease and line a 23-25cm cake tin with baking paper.
Dissolve the coffee granules in water, then place all ingredients into a food processor and process until well combined and smooth. Pour the mixture into the cake tin. Bake in the preheated oven for 1 hour 20 minutes to 1 hour 30 minutes, or until a cake tester inserted into the centre of the cake comes out clean. Cool on a wire rack and when completely cold, ice with either Chelsea Rich Chocolate Icing Sugar or make your favourite with Chelsea Icing Sugar.
Note: This is a very runny mix - don't be alarmed the first time you make it.