...specifically using oil instead of butter. We were discussing cake (a favourite topic, obviously) recently and the consensus was, as far as ingredients go: "Butter = Good; Oil + Bad". I disagree - in certain circumstances, specifically with this chocolate cake recipe (Moist Chocolate Cake) from '1001 Classic Recipes'. So, here is a step-by-step look at it.
Instead of butter, the recipe uses 150ml of oil and the result is a very runny cake-batter mix. So runny it drips.
When you pour it into the pan, there is no need to flatten it out, it just levels itself.
And the finished cake lifts so cleanly out of the pan. There will be very little scrubbing needed here.
The cake lifts out of the pan and it is so light and airy - look at the bubbles. The Millenium Dome-like appearance is all my fault... I cooked it on too high a temperature.
...and the finished result:
It's actually better the day after baking. It's becomes more moist.