Ingredients

• 2 ½ cups or 375g (13 ¼ oz) butter, softened (2)
• 1 ½ cups (260g/9 oz) brown sugar
• 3 eggs
• 2 cups (300g/10 ½ oz) plain (all-purpose) flour, sifted
• 2 teaspoons baking powder
• 2/3 cup (80g/3 oz) cocoa, double sifted
• ¾ cup (185ml/6 fl oz) milk
• 1 quantity chocolate glaze (recipe, page 14)

Instructions

1. Preheat the oven to 160°C (320°F).
2. Place the butter and sugar in the bowl of an electric mixer and beat for 8-10 minutes or until light and creamy. Gradually add the eggs and beat well. Fold through the flour, baking powder and cocoa and stir in the milk.
3. Spoon the mixture into a 22cm (8 1/2 in) round cake tin lined with non-stick baking paper and bake for 1 hour and 10 minutes or until cooked when tested with a skewer.
4. Cool in the tin for 10 minutes then turn out onto a wire rack.

Ice with chocolate glaze. Serves 8-10.