Great as a birthday cake! Use a loaf tin or a round cake tin.
Stir 75g cocoa powder with 275ml boiling water until smooth.
Cream 115g butter and 275g sugar.
Beat in 3 eggs.
Stir in 220g plain flour, 1/2 tsp bicarb soda and 1/2 tsp baking powder.
Add cocoa mixture and stir well.
Bake at 180 for 40 mins. Cover with foil and bake for a further 20-25mins.
Cool in tin 10 mins before turning out.
Variation- I had some lovely Hotel Chocolat hot chocolate flakes which were flavoured with orange and spice, so I used 35g cocoa powder and 35g of the hot chocolate flakes. Gave a really good edge!
You can decorate this cake in a number of ways- try melting a bar of chocolate, adding some icing sugar, then pouring it over and garnishing with white chocolate buttons or maltesers. Or you could mix cocoa powder with icing sugar and butter to make a tasty buttercream to spread over the top. In the pictured cake, I made a small amount of icing with a tsp of cocoa powder, spread it over the top of the cake, then pressed in some chocolate buttons. Keep it in the fridge if you think it will last for a few days. It's lovely heated in the microwave and served with vanilla ice cream or custard.
NB Try to mix in the bicarb of soda really well, otherwise you get pockets of white which taste really salty!
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