Chocolate Cranberry Cake

Chocolate again?
Sorry guys, but I can't resist this.... sinful.... luscious.... favourite flavor of mine that open up my appetite after recovering from throat infectious. Care less about what the outcome will be after I had my fully recovered sickening throat, a must is a must to have this! A simple mixture without having butter.
Call me a disaster if you need to! :p



What You Need:
360 gm all-purpose flour
400 gm granulated sugar (or more)
60 gm baking cocoa
2 tsp salt
2/3 cup vegetable oil (approximately 1.5 ml)
2 tsp white vinegar (here I subtitute with a 2 tsp lemon juice)
1 tsp vanilla essence
2 cups cold water (from the fridge)
100 gm or more dried cranberries or 1/4 cup raspberry jam

How Do I:
1. Heat oven to 175ºC. Grease bottoms & sides of 9" pans with butter and lightly flour.
2. In large bow, mix flour, granulated sugar, cocoa, baking soda & salt.
3. In small bowl, mix oil, vinegar (or lemon juice) & vanilla.
4. Vigorously stir the oil mixture, dried cranberries & water into flour mixture with spoon about 1 min. or until well-blended. Immediately pour into baking pans.
5. Bake 30 to 35 mins. or until toothpick inserted in center of cake comes out clean.
6. Cool completely about 1 hr.**
7. Place 1 layer, topside down, on serving platter; spread with jam. Top with second layer topside up; dust with powdered sugar. Garnish with raspberries. (if you opt for this then ignore item 7.)

**Small note: You ought to cool it completely for 1 hr before the cut or you will have an unpleasant texture of cutting.
If you love frosting, go ahead and fill it and top this super-moist chocoholic dream!



Lalalalala..... I can't hear youuuu....



NGAP!!