Serves: 1 Cake
1 cup Sugar
5ml / 1 teaspoon Vanilla essence
250g / 2 cups Cake Wheat Flour
30g / 60ml Cocoa powder
5ml / 1 teaspoon Salt
10ml / 2 teaspoons Baking powder
1 cup Cocoa powder
5 cups Icing sugar
½ cup and 15ml Milk
Pre-heat oven to 180°C and grease and flour two 18cm cake tins.
Beat sugar and eggs until fluffy. Heat water, vanilla essence and butter. Add to the egg and sugar mixture and mix until well combined.
Sieve all dry ingredients and add to wet ingredients mixture. Mix until well combined.
Pour evenly into the two prepared tins. Bake for 30 – 35 minutes in the pre-heated oven, until an inserted skewer comes out clean. Cool for 10 minutes before removing the cakes from the tins.
To make the icing: Cream butter until light and fluffy. Stir in cocoa and icing sugar alternately with milk and vanilla. Beat to a spreading consistency.
Split layers of cooled cake horizontally and cover the top of each layer with icing, then stack them onto a serving plate. Decorate with chocolate.