Heat oven to 350 degrees Fahrenheit.

Mix oil and sugar in a medium-sized bowl. Add eggs and vanilla.

Combine flour, cocoa powder, baking soda, and salt in a separate bowl. Add alternately with water to the oil and egg mixture. Stir until the batter has a smooth, glossy appearance.

Cover the bowl and let it sit for 30 minutes. You may have heard of “blooming the cocoa”, a process that brings out the full flavor of the cocoa. This extra step is worth it, as I take another bite of warm cake. Speaking of warm cake, you may want to skip making frosting because this cake has a few extra tablespoons of sugar in the recipe and tastes great right out of the oven. 

Pour the batter into 2 coated 9-inch pans or one 9 x 13-inch pan. Place in a heated oven and bake for 30-35 minutes. The cake is ready to be removed from the oven if it springs back after being lightly pressed on the center.  Allow the cake to cool and top with your favorite frosting. I like a powdered sugar frosting with cocoa powder and no eggs.