Mega Chocolate Cake

Step 1   Preheat oven to 180deg C (350-375F) and prepare cake tins/pans.
             3x 23cm round pans or 2x long rectangle slice pans for a layer cake

Gotta love the reflection of my light fitting

Step 2  Mix/whisk 1 cup cocoa and 1 cup sugar with 2 cups boiling water and allow to cool.

Watch where the egg goes!

Step 3   Beat on high setting 250g (1cup) softened butter with 1 cup of sugar until light and fluffy, scraping down the sides of bowl occasionally, and 4 eggs, one at a time and beat well.

Step 4   Measure 3 cups Self Raising Flour into jug/bowl
Step 5   Scoop 3/4 of flour from bowl and slowly fold (lowest setting) into butter mix, slowly pour in 1/3 of cocoa mix, while mixing on lowest setting, continue adding flour then cocoa mix until all combined.

Step 6  Pour into prepared pans and bake approximately 30-40 minutes. If all mix in one tin as shown, it will take about one hour.

A very moist cake! More like a sponge cake than a mud cake. It has a thick layer on top that can be peeled off if you wish to make a dessert with Bailey's Irish cream sprinkled over or cherry brandy/port etc with canned black cherries and cream (Black Forrest Cake).
I use White Wings Gluten free SR flour in this recipe successfully.

You can also cut out cup cakes from the cake the next day with a circle cutter and add chocolate buttercreme icing/frosting to the top and decorate to your hearts desire.

buttercreme frosting

Ready for dessert toppings