Spiced Hot Water Chocolate Cake

Why not make this extremely AWESOME Spiced Hot Water Chocolate Cake that is so moist and delish that there won't be any left for tomorrow. 

 2 Plain Flour
 2 Sugar
 ¾ cup Cocoa Powder
 1 ½ tsp Baking Soda
 2 tsp Baking Powder
 3 tsp Mrs Rogers Cinnamon or Mixed Spice
 1 tsp Mrs Rogers Sea Salt Premium Fine
 3 tsp Instant Coffee or Espresso Shot (see notes)
 1 cup Milk
 ½ cup Rice Bran Oil
 2 Eggs
 2 tsp Vanilla
 1 cup Hot Boiled Water

1

NOTE: Dissolve the coffee into the boiled water or alternatively make an espresso shot within the volume of the 1 cup of boiled water i.e. if you have ½ cup of coffee, top it up with ½ cup boiling water.

2

Line a 20-25cm cake tin. Preheat oven to 180C.

3

Sieve the dry ingredients into a large bowl. Put to the side. Whish the eggs, milk, oil and vanilla together in a separate bowl. Add to the dry ingredients and stir until combined and then slowly add the hot boiled water/coffee into the mixture and stir. The mixture will be runny.

4

Cook for 40-50 minutes until the skewer is clean when pushed into the cake.

5

If you want to create a buttercream layer, wait until the cake has completely cooled. Slice the cake in half and put a 3rd of the buttercream on the layer. Place the top of the cake back on and complete icing the cake with the rest of the buttercream. To make a buttercream you will need:
250g Butter, softened
3 cups Icing Sugar
1 Tbsp Cocoa Powder
2-3 Tbsp Boiling Water

Beat the butter using an electric beater until smooth. Add the icing sugar and cocoa powder and continue beating into the butter. Slowly add the boiling water 1 tablespoon at a time until you achieve a thick but creamy icing.