You can keep the cake stored in an airtight container at room temperature for up to 3 days.
Substitutions & Tips
Vinegar: the vinegar reacts with the milk to create a homemade buttermilk substitute. You can use any type of vinegar (apple cider, brown, malt etc.) or the same amount of lemon juice. You can also substitute both the milk and vinegar with 1 cup of buttermilk.
Oil: you can use any flavourless cooking oil or vegetable oil. I don’t recommend using strongly flavoured oils like olive oil as these can give the cake an odd flavour.
Caster sugar: you can substitute caster sugar with white sugar. The cake may have a crispier crust if you do.
Will the cake taste like coffee? No. Coffee just emphasises the chocolate flavour. I use 1 tsp of instant coffee and combine it with half a cup of boiling water.
Why did my cake sink in the middle? This means that you have opened the oven door too early. Make sure to wait until at least the 45 minute mark before opening the oven door. Try to avoid moving the cake around too much before it has finished cooking. If worst comes to worst, you can cover any sunken parts with frosting!
