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!

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