125g unsalted butter

1 cup caster sugar

1 egg

2 teaspoons vanilla essence

1/3 cup cocoa powder

1 teaspoon baking powder

1-1/2 cups self-raising flour

3/4 cup cream

 

  1. Preheat oven to moderate 180 degree C. Brush a deep 20 cm round cake tin with melted butter or oil, line base with paper; grease the paper.
  2. Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy. Add egg and vanilla essence; beat for 1 min on medium speed or until well combined.
  3. Add the sifted dry ingredients and cream to bowl. Beat on low speed for 1 min or until just combined. Beat 2 mins on high spped until smooth.
  4. Spoon mixture into prepared tin; smooth surface. Bake for 55 mins or until skewer comes out clean when inserted in centre of cake. Turn onto wire rack to cool.

Note : Ice with choclate glace icing and decorate, if desired, with flaked chocolate and a dusting of icing sugar.