6 ¾ oz all-purpose flour 7 ½ oz sugar
3 tblspns baking cocoa 1 tspn baking soda
¼ tspn salt 8 fl oz cold brewed coffee
2 ½ fl oz oil 1 tspn vanilla or almond flavour

Combine the dry ingredients. Combine the liquid ingredients. Stir both together until well blended.

Pour into a slightly oiled 9 inch square glass or pyrex pan or a microwave tube pan. Cook on high heat for 6 to 8 minutes or until cake tests done in centre. Cool completely in pan. Store in an airtight container.

To serve, cut in pieces and serve with a chocolate pudding or sauce over the pieces.