Queque de chocolate

(based on a Hershey's recipe)

Be careful, if you live over sea- level, youll have to adapt the recipe
150 ml coconut or nut oil
2 teaspoons pure tahitian vanilla extract
250 ml (chlorine-free) boiling water
120 grams lightly beaten eggs
250 ml whole milk
1-1/2 teaspoons baking soda
5 gr salt
280 to 300 grams all-purpose flour
93,74 grams Natural Cocoa
500 grams white granulated sugar
Directions
Heat oven to 175 C. Grease and flour two 21 cm round baking tins. Stir together
sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs,
milk, oil and vanilla; beat on medium speed 4 minutes. Stir in boiling water (be,
careful, the batter will be thin). Pour batter into tins prepared with baking paper,
greased and floured. Bake until wooden pick inserted in center comes almost
clean. Let cool about 15 minutes; remove from tins. Cool completely.