Chocolate cake (with icing)

Preheat the oven to 160C fan/ 180C/ gas 4. Grease a 20cm cake tin and line the bottom with grease proof paper.

Put all the ingredients together (except the ingredients for the icing) in one bowl then mix with an electronic beater. After you have mixed the ingredients pour the mixture into the cake tin and cook in the oven for 45-55 mins. I would suggest you check the cake after 45 minutes has gone then if it is still uncooked cook it for an extra 10 mins.

After the cake is cooked you can now ice the cake. First of all you will need to cut the cake horizontally down the middle. Once you have done that lift the top of the cake and move it to one side. Don't worry if the top part of the cake crumbles off a little, you can stick it back on later.

To make the icing for the middle you need to mix 50g butter, 50g cocoa powder and 50g icing sugar (no water). Once the icing is made put it on the cake and spread it around until it covers the whole middle part of the cake. Now put the top part back on the cake and fit any crumbled bits on as well.

To do the top part of the icing mix 50g cocoa powder and 50g icing sugar. To mix the mixture keep adding table spoonfuls of water until a thick dark brown colour. After you have made the icing lay it on the cake and spread until it covers the whole top part of the cake. After you have spread the icing leave to dry.