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Preheat the oven to 375°F / 180°C / Gas mark 5. Grease a 7 inch cake tin with butter and line with greaseproof paper.
Sift the cocoa powder, flour, baking powder and salt into a large mixing bowl and mix in the sugar. Add the rest of the ingredients and mix well. Pour cake mix into the tin.
Bake for 1 hour, until a skewer comes out clean. It will be fairly moist and fudge-y in the middle.
Allow to cool for a few minutes in the tin and then turn out onto a rack to cool. Can dust with icing sugar or cocoa and serve with a dollop of crème fraiche. Or if you’re a chocoholic like me, you may prefer it neat.