Ingredients
125g unsalted butter
at room temperature
2 cups caster sugar
2 eggs
2 cups self-raising flour
1 cup cocoa
1 cup milk
1 cup water
50g unsalted butter
for icing, at room temperature
2 cups icing sugar
for icing
1 cup cocoa
for icing
1 cup milk
for icing
Equipment
- 1 electric mixer
- 1 20cm or 22cm square cake tin
- 1 baking paper
- 1 bowl
- 1 sifter
- 1 skewer
- 1 wire rack
Instructions
- Preheat oven to 180°C. Butter a 20cm or 22cm square cake tin and line with baking paper.
- Using an electric mixer to cream butter and sugar until light and fluffy. Add eggs one at a time and beat on medium speed until smooth.
- Sift flour and cocoa into a bowl, add half to the butter mixture with the milk and beat on low speed until just combined.
- Add remaining flour mixture and the water, beat on low speed until combined, increase speed and beat until mixture is smooth.
- Pour into prepared cake tin and bake for 40-45 minutes until a skewer inserted into the middle of the cake comes out clean. Turn cake onto a wire rack to cool.
- To make icing, beat butter until creamy, add sifted icing sugar and cocoa and milk. Beat until thick and creamy. Add more milk if the icing is too dry.
- Spread icing over cold cake.
Notes
Storage
Keeps at least a week (if you can make it last that long).
