Moist chocolate cake

Ingredients:

3/4 cup milk
1 tablespoon white wine vinegar
1 cup caster sugar
1 large egg
1/2 teaspoon salt
1/2 cup vegetable oil, rice bran
1 teaspoon vanilla essence
1 1/2 cups self-raising flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
50 g butter, softened
1 cup icing sugar, sifted
2 tablespoons cocoa powder, sifted
2 tablespoons boiling water

Directions:

• Heat oven to 170°C fan bake. Line a 23cm square cake tin with nonstick baking paper. Place milk and vinegar in a large bowl and stir to make soured milk. Whisk in the sugar, egg, salt, oil and vanilla essence.
• Sift together the flour, cocoa powder and baking soda and add to the wet mixture, stirring just enough to combine into a smooth batter.
• Pour into the prepared cake tin and bake for 30 minutes or until the center springs back when pressed with a fingertip. Remove to cool, then ice with chocolate frosting.
• Chocolate frosting.
• Beat butter and icing sugar together in a bowl.
• Add cocoa powder and boiling water and beat until creamy. Makes 1 cup.