This recipe makes a 12 inch square cake - scale down the recipe for smaller tins!
600g plain flour
120g cocoa powder
840g caster sugar
240g unsalted butter
3 tbsp baking powder
Pinch of salt
Preheat oven to 175 degrees Celsius. Grease and flour your cake tin.
Mix the butter, cocoa, flour, sugar and baking powder together until the mix is like fine breadcrumbs.
In a separate jug mix the milk and eggs together.
Add the liquid mix to the breadcrumb mix and mix gently until smooth.
Pour into the tin and bake until cooked through - approximately 1 hour.
Leave the cake to cool before taking it out of the tin.
800g icing sugar
200g cocoa powder
320g unsalted butter
Beat all the ingredients together until really light and fluffy.
To decorate, spread the frosting all over the cake. Use chocolate fingers around the outside (or flakes, biscuits, sweet treat of your choice) and then fill the top with whatever chocolates you fancy. This cake had a box of continental chocolates on it, 2 boxes of Malteasers and a bar of dark chocolate!