175g/6 oz. caster sugar 50g/2 oz. soft brown sugar 60mls/8 fl. oz. boiling water 4 level tablespoons good quality cocoa 275g/10 oz. self raising flour sifted with 1½ teaspoons baking powder 200g/7 oz. full fat mayonnaise 1 teaspoon vanilla extract
Grease and prepare a 7"/18cm round baking tin.
Sift the flour and baking powder into a large bowl. Mix the cocoa in the boiling water, making sure that no lumps remain. Add the vanilla extract to the cocoa liquid. Put the mayonnaise on top of the flour. Pour over the hot cocoa mixture, and beat in well so that all the ingredients are thoroughly mixed - either by hand or with electric beaters. Pour into prepared tin and bake on the middle of the oven 40 - 45 minutes, if a skewer comes out clean the cake is baked.
When the cake is baked cool on a rack for 10 minutes before turning it out onto a wire rack to finish cooling.
To Ice: (When cake is cold) 50g/2 ozs. butter 1 tablespoon cocoa, sieved 3 tablespoons single cream OR evaporated milk Icing sugar - quantity as needed, sieved.
Melt the butter in a pan. Add the cocoa and cook gently one minute. Then add the single cream. Remove from the heat. Add sieved icing sugar, a tablespoon at a time, beating with wooden spoon, until required consistency is reached. Spread over the top of the cooled cake.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!