1 1/3 self-raising flour
5 tablespoons unsweetened cocoa powder
1 1/4 cups of brown sugar
125g butter at room temperature (or softened but not melted in the microwave)
2 teaspoons vanilla essence
2/3 cup milk
Making the cake
- Pre-heat oven to 180C, line and grease a 22cm cake tin (I use a tin with a removeable base).
- Measure and place all the ingredients in a mixing bowl.
- Beat with an electric beater until the mixture is pale and silky looking, like with packet mixes.
- Pour into the tin and smooth out. Bake for about an hour or until a knife pierced into the centre comes out smoothly. Allow to cool for at least 5 minutes before de-tinning onto a serving plate. (I know I should put it on a rack to cool but rarely do as we often eat this cake fairly warm.)
1 teaspoon very soft butter
water to mix
Mix ingredients until you get a thick and smooth icing. I usually use about half a 250 gram pack of icing sugar with cocoa to taste. For best results let the cake cool for at least 30 minutes before icing.