190g plain flour
120g caster sugar
40g cocoa powder
½ tsp bicarbonate of soda
40 ml sunflower oil
1½ tsps white vinegar
½ tsp vanilla extract
30g chocolate chips (optional)
Preheat the oven to 170°C. For the chocolate sponge base put the flour, sugar, cocoa powder and bicarbonate of soda in a large bowl and mix with a handheld electric whisk on slow speed until all the dry ingredients are mixed.
Put the oil, vinegar, vanilla extract and 125 ml water in a jug and whisk to combine. While the electric whisk is running in the flour bowl, slowly add the contents of the jug, increasing the speed of the blender as the mixture thickens. Continue to beat until all the ingredients are incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
Line a muffin tray with cases and distribute the mixture evenly.
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