Makes: 20 squares
Preparation time: 15 minutes
Baking time: 30-35 minutes
Oven temperature: 180°C

• 235ml (75g) cocoa powder
• 3ml bicarbonate of soda
• 4 large eggs
• 425ml (370g) light-brown sugar
• 180ml sunflower oil
• 370ml (200g) self-raising flour

Icing
• 270ml (250g) butter or margarine
• 850ml (450g) icing sugar, sifted
• 150ml (50g) cocoa powder, sifted
• 30-50ml milk

1 Beat the cocoa with 200ml boiling water. Whisk in the bicarbonate of soda and then set aside to cool for 10 minutes.

2 Beat the eggs, sugar and oil together, then stir in the flour and the cocoa mixture.

3 Pour into a lined 23 x 30cm tin and bake in a preheated oven for 30 to 35 minutes or until a skewer inserted comes out clean. Cool then remove from the tin and ice.

4 Icing Beat the butter until creamy. Add the icing sugar, cocoa and a little milk. Beat well until creamy and a spreading consistency. Spread over the cake. Cut into squares.

Text and image: Ideas magazine