1 and 3/4 cups flour
2 cups sugar
3/4 cup cocoa
2 tsp vanilla ess
1 cup strong black expresso coffee
1 cup milk
2 tsp baking soda
1 tsp baking powder
2 eggs
1/2 cup soya oil
Throw everything into a bowl/electric beater until smooth. Pour into greased and paper-lined cake tin (23-24cm)
Bake 180°C about 1 and a half hours
cool and ice when cold
Chocolate icing
125g butter softened
1 cup dark choc or chips melted
3.5 cups icing sugar
1/4 cup milk
1 tsp vanilla ess
Beat butter til creamy, add melted chocolate, icing sugar, milk and vanilla
Beat til smooth and spreadable.
