Ingredients
- 240 g all-purpose flour
- 75 g unsweetened cocoa powder
- 2 teaspoons baking powder
- 200 g granulated sugar
- 1/2 teaspoon salt
- 180 ml milk
- 120 ml vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 200 g caramel sauce
Instructions
- Preheat your oven to 180°C (350°F) and grease a 9×13 inch cake pan.
- In a large mixing bowl, whisk together flour, cocoa powder, baking powder, sugar, and salt.
- In a separate bowl, mix the milk, vegetable oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry mixture, stirring gently until just combined.
- Transfer the batter to the greased pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before moving it to a wire rack.
- Drizzle the caramel sauce over the cooled cake before serving.
Notes
Quality ingredients make a big difference; use high-quality cocoa powder and caramel sauce for the best flavor.
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The preparation instructions can be found on page 2.
