Method

1. Heat oven to 180C, 170C(fan), Gas 4. Grease and line 2 x 20cm/8” baking tins.

2.Stir 300ml boiling water in to cocoa, stir and leave to cool.

Whisk butter and sugar until light and fluffy.

Gradually whisk in eggs.

Sift together the flour, bicarbonate of soda and baking powder, then fold into the batter.

Stir in the cocoa mixture gradually until smooth.

Pour into baking tins and bake for 30 mins. When cooked, leave to cool in tins for 5 mins before turning out to cool completely.

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3. To make the frosting, beat the butter in a bowl. Add sifted icing sugar and cocoa powder, and warm milk and vanilla essence, a little at a time, beating until smooth.