1 1/2 cup whole wheat flour
3 tbsp cocoa powder (I used extra dark)
1 tsp baking soda
1/2 tsp salt
1 cup brown sugar (can be substituted with white sugar)
5 tbsp oil (I used rice bran oil but you can use extra light olive oil or any other unflavoured oil)
1 tsp Vanila extract
1 cup water (I used room temperature but you can use lukewarm too)
1 tsp white vinegar
Pre-heat the oven at 180 degree celcius and grease a 8" square tin.
In a bowl, mix the flour, cocoa, sugar, baking soda, and salt. Mix well and then add the oil followed by the Vanila extract and water. Use a balloon whisk for easy and proper mixing. You can add a handful of chocolate chips if you like for a more chocolatey flavor. Lastly, add the vinegar and simply fold it in without much mixing. Pour the batter into the greased pan and bake in the pre-heated oven for 20-25 minutes until a toothpick inserted comes out clean. Cool on a wire rack and enjoy this guilt free delight. For the frosting, I melted some ferrero rocher chocolates (about 8) and added some warm cream (about 2-3 tbsp) till desired consistency. Frost the cake when completely cooled. The cake will keep good at room temperature in air tight container for 2-3 days.