Ingredients

Instructions

  1. Cream the margarine and the sugar until light and fluffy. I personally prefer to lessen the amount of sugar as I don't like things overly sweet but 80z is the original recipe.
  2. Whisk the eggs into the sugar/margarine mixture.
  3. Slowly add the flour, baking powder and cocoa. Sieve these to avoid lumps (especially in the cocoa).
  4. Stir in a figure of 8 fashion. Gradually add enough water to loosen the cake mix up a bit. It should be the consistency of a slightly thin custard.
  5. Pour into a non stick cake tin, preferably with loose bottom. I use an 8'' round tin for this cake.
  6. Bake on a middle/top shelf in the oven at 180 c for around 45 mins or until a skewer comes out clean.
  7. Remove from tin and cool on wire rack. Once cooled, top with chocolate icing, frosting etc or dust with icing sugar and cocoa powder.