Best Chocolate Cake!!!

Ingredients

55g cocoa powder

125ml boiling water

300g self-raising flour

¼ teaspoon salt

125g unsalted butter at room temperature

200g caster sugar

3 large eggs, beaten

1 teaspoon of vanilla essence

100ml milk

Prepare 3 20cm sandwich tins, buttered and the base lined with greaseproof paper.

Preheat oven to 190C (375F) gas 5.

Sift the cocoa into a heatproof bowl and stir in the boiling water to make a smooth paste. Let it cool.

Sift the flour, salt, and baking powder three times.

Put the butter into a bowl and using either a wooden spoon or electric mixer beat the butter until creamy. Thoroughly beat in the sugar, then the eggs and vanilla. Gradually beat in the cocoa mixture.

Using a large metal spoon, fold in the flour, alternating with some milk. Repeat this until the flour and milk are used up.

When thoroughly combined, divide the mixture equally between the three tins. Level the surfaces evenly.

Bake in the preheated oven for about 20mins, until just firm to the touch.

Turn onto a rack and leave to cool.
Icing for the layer cake
Ingredients

3 tablespoons cocoa powder

125ml of boiling water

15g butter at room temperature

1 tablespoon of maple syrup

1 egg white

200g icing sugar, sifted

To make the icing, sift the cocoa into a heatproof bowl. Add the butter and maple syrup to the bowl, then stir in the boiling water, and stir to make a thick, smooth paste.

Add to the mixture the unbeaten egg white, then using a wooden spoon or an electric mixer, gradually beat in the icing sugar to make a thin, smooth, spreadable icing.

Pour the icing mixture over the cake and spread it gently, so it covers the entire cake.

Chill for a little while in the fridge, until firm, then serve at room temperature.