Beat and bake chocolate cake

Remember my 'sweet' cravings at night that i have mentioned before? Well, Tuesday night was one of those nights where i didn't want to have the Haagen Dazs Dulce de Leche ice cream in my freezer, but wanted an ultra moist cake instead. Ro hates it when i am still in cooking mode after he gets back home, and acts all cute saying its 'together time' and hates it even more if i need to use a blender at 9 in the night. So i gave him a choice...shopping and baking is therapeutic for me..so if it wasn't baking, then it had to be shopping and yes i wanted a Prada bag, nothing less than that :) He said shop, but do it right now...which I obviously couldn't and so I just decided to go ahead and bake. I wanted to bake this walnut upside down cake, but Ro begged and pleaded to bake a chocolate cake instead. He is so chocolate biased, and he tricked me into making this boring chocolate cake. Considering I made it in a matter of 1hr, it was nice and spongy and served the purpose, but i so don't want to make a boring chocolate cake on my 'bake or shop' day again.

This is adapted from my moms, extremely easy, Beat & Bake Chocolate Cake recipe.

(Post updated with new images)

All purpose flour- 110gms

Granulated sugar- 1 cup

Cocoa Powder- 45gms

Baking Powder- 3/4 tsp

Baking Soda- 3/4 tsp

Salt- 1/2 tsp

Oil- 1/4 cup

Egg- 1 large

Milk-1/2 cup

Boiling water- 1/2 cup (add 1/2 a tsp instant coffee powder once it starts boiling)

Vanilla extract- 1 tsp

Pre heat oven to 180C

Mix all the dry ingredients together in a mixing bowl. Make a well in the centre and add all the wet ingredients, except the boiling water.

Beat with a hand mixer or a wire whisk for about 2 to 3 minutes till everything is well combined.
Add the boiling water slowly. Mix it well into the batter. It may be a bit watery, but its ok.

Transfer to a greased 9inch cake pan or cupcake moulds or ramekins like what i did
Cook for about 35 to 40 minutes (depending on the cake pan used) or until a skewer comes out clean.

Cool for 15 minutes before you take the cakes out of the mould.

Notes: You can use a little less than 100gms of butter instead of oil.

My cupcakes were ready in about 32 minutes.

I greased some ramekins and poured the batter into those. I got 6 normal cupcakes and 4 ramekin puds.

The oven temp matters a lot here, so if you feel its not cooked in 40 minutes dont panic, just keep increasing 3 to 4 minutes and keep checking. 

Its a very forgiving recipe. You can easily double it, use as a layer cake, sheet cake, whatever you please.
If too dense, pour some caramel on top and make it a fudge cake :)