Chocolate Espresso Cake - cooking recipe

Ingredients

1/2 cup cocoa, sifted
1 1/2 cups flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
1 fluid ounce espresso coffee (no milk)
1/2 cup orange juice
2 eggs
2 teaspoons vanilla
3/4 cup sunflower oil or 3/4 cup olive oil

Preparation

Turn on oven to 180 degrees Celsius.
Set rack to low or middle shelf position.
Generously grease and flour a 25cm springform cake tin.
In a large mixing bowl, combine all the cake ingredients & mix on medium speed of an electric mixer for about 3 minutes or until well combined. Or if you don't have an electric mixer like me at the moment, just use a wooden spoon until all the lumps have been smoothed out.
Bake for about 50-60 minutes or until the cake is cooked in the centre (check with a wooden skewer).
Ice with chocolate or coffee icing if desired, when completely cooled. Kiwi fruit goes really with this cake, as does mandarine.