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1
Preheat an oven to 180u00b0C (350u00b0F). Grease and prep a large cake tin-the size is really up to you. The cake rises pretty well I have found, regardless of what tin I bake it in.
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2
Sift the dry ingredients into a large bowl. Mix well with a wooden spoon.
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3
Add the melted butter and milk. Using a handheld or stand mixer, mix the ingredients for approximately 2 minutes. The mixture should be a light chocolate colour, but a little floury.
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4
Add the eggs at once. Using the mixer, mix the mixture again for 2 minutes. It should remain a light chocolate colour, but the mixture should have turned runny. It will not be a very thick or gloopy (for lack of a better word) mixture. It will be relatively runny for a cake.
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5
Pour the mixture into a large cake tin and bake for 25-30 minutes, or until a skewer inserted into the cake comes out clean. Be careful not to burn the edges of the cake.
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6
Leave cake to cool, out of tin. Once it has cooled completely, you can ice it.
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7
For the icing, in a medium-sized bowl, sift the icing sugar and cocoa together. Stir well with a spoon. Add the butter and milk and mix together with a handheld or stand mixer. Make sure the mixture is a thin, light brown mixture.
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8
If the mixture is still a little lumpy or dry, add more milk. If the mixture is too runny, add more icing sugar and cocoa. If you need more icing, or you want a thicker icing than what the picture shows, add more icing sugar and cocoa in equal amounts.
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9
Using a flat knife, spread the mixture of the top of the cake. Only spread on the top of the cake.
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10
When the icing has dried, serve the cake. I recommend serving it with custard; this is a real guilty pleasure of mine.
