2 1/2 cups (625 ml) unbleached all-purpose flour

1 3/4 cups (430 ml) brown sugar

3/4 cup (180 ml) cocoa, sifted

1 tablespoon (15 ml) baking powder

1/4 teaspoon (1 ml) salt

375 ml of canola oil

250 ml of milk

3 eggs

1 teaspoon (5 ml) vanilla extract

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter two 20-cm (8-inch) in diameter springform pans. Line the bottoms with parchment paper.

In a bowl of a large food processor or in a large bowl, combine the flour, brown sugar, cocoa, baking powder and salt. Add the remaining ingredients and blend until the batter is smooth. If you make the cake in a bowl, blend with an electric mixer.

Pour the batter into the pans and bake for about 45 minutes or until a toothpick inserted in the centre of the cakes comes out clean. Cool slightly. Unmould and cool completely on a rack.

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