What you’ll need
1 ½ cups The Healthy Baker Self Raising Flour
⅓ cup cocoa powder
1 ¼ cups caster sugar
3 eggs
150 ml auzure Canola Oil
½ cup whole milk
1 teaspoon vanilla paste
For the icing
1 cup icing sugar
3 tablespoon cocoa powder, sifted
20g butter melted
Preheat oven to 180C and grease and line a loose-bottomed 20cm circular or rectangular cake tin.
Place all ingredients in the bowl of an electric mixer with paddle attachment and mix for five minutes.
Pour into the prepared cake tin and smooth over the top.
Bake for 35-40 minutes. Let cool in the tin for 5 minutes before turning out to a rack to cool completely.
For the icing, combine all ingredients and stir well until smooth, add boiling water as needed so you have a lovely thick, spreadable icing.
Once cake is completely cool, trim edges then spread with icing and top with sprinkles or silver cachous.
