INGREDIENTS
- 250g OK Housebrand flour
- 350g Castor Sugar
- 85g Cocoa Powder
- 1 1/2 tsp Baking Powder
- 1 1/2 tsp Bicarbonate of Soda
- 2 Eggs
- 250ml Milk
- 25ml Oil
- 2 tsp Vanilla Essence
- 250ml Boiling Water
- 200g Chocolate
- 200ml Double Cream
- 1 1/2 tsp Baking Powder
- 1 1/2 tsp Bicarbonate of Soda
METHOD
- Preheat the oven to 180˚C and grease and line two cake pans.
- Place all the cake ingredients (except the boiling water) in a large mixing bowl, and mix until smooth.
- Add the boiling water gradually until smooth.
- Divide the batter between the two pans, and bake for 25 to 35 minutes.
- Remove from the oven and allow to cool completely.
- Make the icing by heating the chocolate and cream in a saucepan over a low heat until the chocolate melts.
- Remove from heat and whisk until smooth and thick, and allow to cool completely.
- Remove cake from pans, and spread a little icing over one cake. Place the second cake on top of it, and ice the top.
- If you have enough icing left, cover the whole cake.
Enjoy!
