• 200g self-raising flour
  • 75g cocoa powder
  • pinch of salt
  • 1tsp baking powder
  • 250g dark brown sugar
  • 250g unsalted butter
  • 6 large eggs


  • STEP 1
    Preheat the oven to 180c (160c fan). Line a 22cm springclip tin with baking paper.
  • STEP 2
    Sift the flour, cocoa, salt and baking powder into a large bowl. Add the sugar, breaking up any lumps, and the eggs.
  • STEP 3
    Start beating the mixture slowly to ensure that the mixture doesn't fly out, then a littl faster until the mixture is smooth. Scrape down the sides of the bowls and mix once more. Add the mixture to the tin and bake for 50-60 minutes.
  • STEP 4
    Once baked, turn out the tin onto a cooling rack and leave to cool. Once cooled, cover with buttercream icing or ganache and enjoy. Best served after 24 hours.

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