Chocolate cake

Instead of the usual chocolates in a box do a fliparoo and make a delicious chocolate cake instead! This is a fool-proof recipe.

225g plain flour

350g caster sugar

85g cocoa powder

1½ tsp baking powder

1½ tsp bicarbonate of soda

2 eggs

250ml milk

125ml vegetable oil

2 tsp vanilla extract

250ml boiling water

Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in cake tins.
For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
Divide the cake batter between the cake tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
Spread a little icing over the top of one of the chocolate cakes, then carefully top with the other cake.
Transfer the cake to a serving plate and ice the cake all over with the icing, using a palette knife.