Eggless Chocolate Cake Using Oil ( Cakes and Pastries )

Sieve the flour, cocoa powder, baking powder and soda bi-carb together. Keep aside. Combine the sugar, butter and oil in a bowl and whisk well till all the sugar dissolves. Add the vanilla essence and ½ cup water and whisk well. Add the flour mixture and mix gently using a wooden spoon or spatula. Pour the batter into a greased and dusted 175 mm. (7”) diameter tin. Bake in a pre-heated oven at 160°c (320°f)for 35 minutes. The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, remove from the oven and leave aside for 1 minute. Invert the tin over a rack and tap sharply to unmould the cake. Keep aside to cool and use as required.