Sift dry ingredients together.
Beat eggs and sugar together until light and creamy.
Combine boiling water, cocoa, oil and essence in a jug.
Gently fold the sifted dry ingredients and the oil mixture
into the egg mixture. Use a large metal spoon.
Pour into two greased 20cm round cake tins and bake
in a preheated oven @ 180C for 20-25minutes.