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1
Preheat the oven to 350 degrees Fahrenheit and grease and line an 8 inch springform cake tin with baking paper.
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2
For the cake: sift the flour, baking soda, cocoa and sugar into a mixing bowl (for use with an electric mixer - or if lacking an electric mixer and feeling particularly spritely you can mix vigorously by hand). Add the salt and stir.
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3
Whisk the eggs lightly before adding them to the mixing bowl with the softened butter, oil, vanilla extract, milk and vinegar.
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4
Beat the mixture on low speed for 30 seconds. Scrape the bowl to ensure all the mixture is being incorporated then beat on high for 3 minutes. Pour the mixture into your prepared cake tin.
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5
Bake in your hot oven for ~60 minutes, until a skewer inserted in the middle comes out clean. Depending on the strength of you oven, you might like to check it at 50 minutes.
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6
For the frosting: sift the confectioners sugar and cocoa powder into a bowl, then add the butter and vanilla. Whisk in the warm water, a tablespoon at a time, until smooth and spreadable
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7
Using a butter knife dipping in hot water, spread the icing on the top of the cooled cake. Be as generous/ugly as you like. We'll call it rustic.
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8
Dust your frosted cake with more confectioners sugar, decorate with lollies or maybe just finish it all off with a generous sprinkling of Malden sea salt flakes... go with your mood, whether classic, childish or crazy (good).
