I am a sucker for light and fluffy and moist oil cake ?? so even though it was just Eid overload ? I really need to make and eat these cuppies earlier this week. Best.Decision.Ever!

Chocolate oil cake:

Preheat your oven to 180 degrees C.

In a glass jug:
1 cup boiled water
1/2 cup oil
1/3 cup dark cocoa
1 tsp vanilla seeds (or 2 tsp vanilla essence)
Whisk together and leave aside to cool.
Sift:
2 cups flour
5 tsp baking powder

In your mixer bowl (or if you’re unlucky like me and only own a handheld mixer, then whip out a bowl to make your batter in ?) add:
5 eggs
1 & 1/4 cup castor sugar
Beat well until creamy.

Alternate adding in your flour with liquid mixture. I just do it in 3 batches.
Using your ice cream scoop fill 2/3 way into your cupcake cases in a cupcake tray, or fill into your greased tray for a tray bake or fill into greased round cake tins. Whatever floats your cake.
Pop into the oven and bake for 15-20 minutes until it cracks slightly on the top.
Pull out and put on a cooling rack to cool.
Choc buttercream:

400g softened butter (I only use the good stuff ?, please no margarine or wooden spoon, it gives that yuck chemical taste)
3-4 tblsp milk
400 g icing sugar (or more if need be)
1/2 cup cocoa
Pinch of instant coffee

Beat the butter like crazy until it’s practically white. (No jokes, THIS is the key, major ? key ?, to the best buttercream ever!!) Add 2 tblsp milk and beat again.
Sift in cocoa and add coffee, beat well again.
Sift in icing sugar in batches and keep tasting until you get the right sweetness.
Add more milk depending on how soft you want it (and what season it is because the butter may not be as soft in winter than in summer)

Try not to eat the ENTIRE bowl of buttercream ?? coz it’s addictive. And I love plain old simple buttercream.
Variation: for vanilla, leave out the cocoa and coffee, add more icing sugar as you like, flavouring as you like, colouring as you like.

Ice that cake, baby!
Enjoy, #fehmz xoxo ♥️ #fehmzchoccake