Instructions

1. Prepare the Cake Batter: In a large mixing bowl, combine 1/2 cup of milk, 3/4 cup of sugar, 1 teaspoon of instant coffee, and 1 tablespoon of vinegar. Whisk the ingredients thoroughly until the sugar dissolves. Next, add 1/2 cup of oil and whisk until fully incorporated.

2. Add Dry Ingredients: Sift in 2 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/3 cup of cocoa powder. Slowly pour in 1 cup of water and mix the ingredients until the batter is smooth and lump-free. Add 1 teaspoon of vanilla extract and give the mixture one final stir.

3. Bake the Cake: Grease a round baking tray with oil and line it with parchment paper. Pour the cake batter into the tray. Preheat the oven to 170°C (340°F) and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Once done, allow the cake to cool in the pan.

4. Prepare the Second Layer: In a medium saucepan, mix together 1/2 cup of sugar, 3 tablespoons of cocoa powder, 1/2 cup of flour, 1 cup of water, and 1 1/2 cups of milk. Stir the mixture until smooth and free of lumps.

5. Cook the Second Layer: Place the saucepan over medium heat and stir continuously until the mixture boils and thickens. Remove from heat, add 1 tablespoon of butter and 1 teaspoon of vanilla extract, and stir for another 2 minutes until well blended.

6. Assemble the Cake: Pour the thickened second layer over the cooled cake, still in the baking pan. Spread the mixture evenly, then cover the top with plastic wrap to prevent it from drying out. Place the cake in the fridge for at least 30 minutes to set.

7. Garnish and Serve: Once the cake is chilled, remove it from the fridge and garnish the top with grated chocolate. Carefully remove the cake from the pan, slice, and enjoy!