Ingredients3 extra large eggs1 cup castor sugar¼ cup cocoa powder½ cup boiling water¼ cup oil2 teaspoon vanilla essence2 cups sifted flour2 teaspoon baking powder Buttercream-100g stork to bake2 cups icing sugar2 tablespoon milk2 teaspoon vanilla essence¼ cup cocoa powder Chocolate Drip-1 small slab dark aero chocolate
1. Mix cocoa into boiling water and leave to cool.2. With electric beater whisk eggs and sugar till light and fluffy.3. Add in oil and vanilla essence to the cocoa mixture. 4. Add half of cocoa mixture to eggs and sugar. Then half of flour. Beat in.5. Repeat with remaining wet ingredients and flour.6. Lastly add baking powder and beat in. 7. Pour into a greased and lined 2x 23cm round baking tray. 8. Bake in preheated oven at 180degC for about 30 minutes or when skewered with a knife in center it comes away clean. 9. Remove from oven and allow to cool for few minutes before removing from pan.10. Beat all buttercream ingredients till smooth. If too dry add a splash more milk. If too wet add a little more icing sugar.11. Sandwich cake with buttercream and frost cake all over.12. Melt the aero chocolate and pour into a squeezy bottle. Then gently squeeze drips along the rim of cake and cover the top.