Ingredients7oz SR flour
2-4 tbsp cocoa powder (depending on taste)
Whole milk - about 1/2 cup
For the butter-cream icing (I'm afraid I always guess the quantities):
MethodMix flour, sugar, marg, and cocoa in Kenwood (or similar) until breadcrumb consistency.
Crack eggs into mug and fill to brim with milk. Chuck into bowl and whizz very quickly until smooth consistency (no longer than 1 minute).
Pour evenly into 8" cake tins and bake in mod hot oven for approx 25-30 mins. Turn out.
Make butter-cream icing and sandwich together when cake is cold. Wait til next day to scoff, as it goes lovely and sticky on outside of cake.