- 60g cocoa
- 5 eggs
- 330g light brown sugar
- 225ml sunflower oil
- 250g self raising flour
- 1 tsp bicarbonate of soda
Preheat the oven to 180C. Grease and line a rectangular tray bake tin (I used my lasagne pyrex dish which is 23cm x 30 cm).
Whisk the cocoa with 250ml boiling water, making sure to get rid of any lumps. Set aside. In a large bowl whisk together eggs, sugar and oil. Sift in the flour and baking soda, and lastly stir in the cocoa solution. Pour the mixture into the prepared tin and bake for 45 to 55 minutes, until the centre of the cake is firm to the touch or a skewer inserted in the centre comes out clean. Leave the cake to cool while you make the icing.
For the icing you will need to gently melt in a saucepan 100g milk chocolate, 35g dark chocolate, 25g unsalted butter and 5 tbs of milk. Stir over a low heat until all the chocolate is melted and smooth. For those who like their icing more chocolatey, reduce the amount of milk chocolate and substitute with dark chocolate.
Once the cake has cooled down, place it on a serving tray and spread the icing on top. Decorate with smarties, 100s and 1000s and for that extra special birthday look, sprinkle some edible gold powder on top.