Ingredients (serves 12)

• 60g butter
• 3/4 cup caster sugar
• 1 egg
• 1 1/2 cups self-raising flour
• 2 tablespoons cocoa
• 1/2 cup milk
• 1/4 cup boiling water
• 1/4 teaspoon bicarbonate of soda
• CHOCOLATE ICING
• 1 cup icing sugar
• 1 tablespoon cocoa
• 1-2 tablespoons boiling water

Method

1. Preheat oven to moderate, 180C. Lightly grease a deep 20cm round cake pan and line base with baking paper. In a bowl, using an electric mixer, beat butter and sugar until smooth and creamy. Add egg, beating well.
2. Sift flour and cocoa together, well. Fold into creamed mixture alternately with milk, beginning and ending with flour mixture. In a jug combine water and soda. Lightly fold into mixture. Spread into prepared pan. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean and dry. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
3. ICING. In a bowl, sift icing sugar and cocoa together well. Blend water into icing sugar mixture until smooth. Spread over cold cake.

Notes

Tip - Store cake in an airtight container for up to 5 days or wrap in plastic wrap and freeze for up to 2 months.