Crack 2 eggs in a bowl, then add the packet of vanilla sugar and the 110 g sugar. Beat everything for 2 minutes until the mixture becomes slightly foamy and clear.
Add 60 ml vegetable oil to the bowl and keep beating to fully incorporate the oil into the mixture.
Sift together the flour, bitter cocoa and baking powder. Gradually add these dry ingredients to the bowl and mix gently with a spoon until the dough is smooth.
Melt 1 tablespoon of butter in the 120ml of milk over a low heat. While the milk is still warm, pour it over the batter and mix gently to obtain a smooth and even consistency.
Butter the tin and dust with flour (using baking paper is optional but recommended to make it easier to remove from the tin).
Pour the batter into the prepared tin and smooth the surface with a spatula or the back of a spoon.
Bake in a preheated oven at 180°C for 35 minutes. Check for doneness with the tip of a knife, which should come out clean when inserted into the center of the cake.
Tip:
Make sure all ingredients are at room temperature for optimal emulsion.
For a richer chocolate cake, you can add chocolate chips to the batter before baking.
Let the cake cool in the tin for a few minutes before turning it out onto a rack.
This quick and easy chocolate cake is perfect for satisfying a sudden sweet craving or for a spontaneous snack. With its quick preparation and controlled cooking, it is sure to become a classic in your baking repertoire.
