1 cup (150 g) unbleached all-purpose flour

1/2 cup (105 g) sugar

1/4 cup (25 g) cocoa powder, sifted

1/2 tsp baking soda

2/3 cup (150 ml) water

1/4 cup (60 ml) canola oil

2 tsp (10 ml) white vinegar

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of an 8-inch (20 cm) springform pan with removable bottom and line the bottom with parchment paper.

In a bowl, combine all of the dry ingredients. Add the water, oil and vinegar. Whisk until smooth. Spread out in the prepared cake pan.

Bake for 20 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely on a wire rack, about 2 hours. Unmould the cake without removing the parchment paper.

Cut off the rounded top of the cooled cake to make it flat. Set aside for another use. Cut the cake in half horizontally to get two layers. Clean out the springform pan. Place the bottom cake layer back in the clean pan. Set aside.

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