chocolate cake

This recipe is from Joyofbaking.com
Soft and moist cake!

Ingredients:(I have halved the measurment as the recipe was of two cakes)
All purpose flour-1/2 cup+1/4 cup+2 tbsp,
Whiter sugar (powdered)- little less then 1 cup,
Cocoa pwd-1/4 cup,
Baking pwd-3/4 tsp,
Baking soda-3/4 tsp,
Salt-1/4 tsp,
Coffee or water-1/2 cup-heat 1/2 cup of water in microwave and then add 1 tsp of coffee-if you do not like coffee then use 1/2 cup of water,
Milk-1/2 cup,
Egg-1-beaten,
Vanilla essence-3/4 tsp,
Canola oil-1/4 cup or melted butter(if you do not like to use oil,then use melted butter.But if the butter is salted then skip the 1/4 tsp of salt in the ingredient list)

Method:
Pre heat oven to 180 C for 10 to 15 minutes.
Grease an 8 inch round baking pan with butter.

Cut butter paper the size of the base of the pan-(place the pan upside down on the butter paper and run a pencil round the edge of the pan.Remove the pan and cut the line marked with the pencil)Place the round cut over the greased base.Grease the butter paper with butter.

Take a bowl and sieve flour.
Measure 1/2 cup plus 1/4 cup and 2 tbsp of flour in a bowl.

Put a sieve over the bowl and add cocoa pwd,baking pwd ,baking soda and salt.(cocoa pwd has lumps,so it has to be sieved)

Add sugar.

 Sieve all the ingredients and using a wire whisk,mix all the dry ingredients.

Once the coffee is slightly cool,add milk,vanilla essence,canola oil and 1 beaten egg.

Mix all the wet ingredients with a spoon.

Pour the wet ingredients to the dry ingredients.

Lightly fold with a flat spatulla,then using a wire whisk mix the batter to make it smooth( for few seconds)

Pour the batter to the greased pan ( the batter is not thick ).

Tap the pan on the counter few times to remove air bubbles.
Place the pan in the oven to bake for 30 minutes.
Every oven will differ a little in baking time,so check 2 minutes early then the full baking time.
Tooth pick inserted in the centre should come out clean.
Place the pan on wire rack to cool for 5 to 7 minutes.
Run a knife around the edges to loosen the cake.

Place a greased plate or greased wire rack on top of the pan and invert the cake.
Remove the butter paper of the cake and then using a plate revert back again.
Place the cake on wire rack to cool completely.

This cake is soft and moist due to the use of canola oil.

If you like to use butter instead of oil,then use melted butter.
Can be kept in the fridge.