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1
Preheat oven to 180u00b0C (350u00b0F).
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2
Dissolve cocoa powder in boiling water, set aside to cool.
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3
Grease & flour a 11inch (28cm) long & 8inch (20cm) wide oven proof container.
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4
Separate the eggs ( beat the egg whites until stiff peaks form and set aside).
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5
Beat the egg yolks and sugar until light and fluffy.
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6
Add the cooled cocoa mixture and beat well.
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7
Add the oil and vanilla essence beat well.
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8
Sift in the flour and baking powder and beat only until blended.
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9
Fold in the stiffly beaten egg white with a metal spoon.
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10
Pour mixture into oven proof container and bake for 25 to 30 minutes.
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11
While the cake is baking make the syrup.
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12
Put the evaporated milk, sugar, brandy, vanilla essence into a pot on the stove bring to the boil, boil together until sugar has dissolved.
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13
When the cake is baked removed from oven prick the top of the cake all over with a fork and pour the syrup over the cake.
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14
Leave the cake to get completely cold.
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15
While the cake is getting cold make the frosting.
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16
Break up the chocolate squares place in a basi over a 1/2 pot of water and simmer until the chocolate has melted ( do not put any liquid near this while the chocolate is melting otherwise the chocolate will split and go dry).
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17
Let the chocolate cool slightly.
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18
Whisk the cream until soft peaks are formed, add the brandy beat well then gradually fold in the cooled chocolate.
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19
Frost the top and sides of the cake with this mixture.
