Ingredients
- 4 tbsp of cocoa
- 3 medium of eggs
- 1 tsp of baking powder
- 2 tbsp of milk, add a third tablespoon if required
- 200 g of icing sugar
- 55 g of stork with butter
- 175 g of self raising flour, sieved
- 175 g of caster sugar
- 175 g of stork original
Method
Step 1
Preheat the oven to 170 °C / 340 °F / Gas Mark 4. Grease and line two round 20cm / 8 inch cake tins.Step 2
Blend 2 tablespoons of cocoa powder with 2-3 tablespoons of hot water and allow to cool.Step 3
Place all the Stork Original, caster sugar, eggs, flour, baking powder and blended cocoa in a mixing bowl and beat with a wooden spoon until well mixed (2-3 minutes).Step 4
Bake on the middle shelf of the oven for 25-30 minutes.Step 5
Place milk, Stork with butter, icing sugar and 2 tablespoons of cocoa powder in a bowl and beat together until smooth.Step 6
Turn out and cool on a wire tray.Step 7
Sandwich cakes together with some of the icing and spread remaining icing over the cake.Step 8
You can brighten up the cake with coloured sprinkles and decorations.