This classic cake is enjoyed by everyone, and is ideal for cake sales as it can be sold whole or by the slice.

Ingredients: (Serves 10)

• 4 eggs
• 225 g/8 oz unsalted butter, softened
• 225 g/8 oz caster sugar
• 200 g/7 oz self-raising flour, sifted
• 28 g/1 oz cocoa powder
• 1 tablespoon milk

For the frosting:

• 115 g/4 oz unsalted butter, softened
• 200 g/7 oz icing sugar
• 28 g/1 oz cocoa powder
• 1 tablespoon boiling water
• 2.5 cm/1 inch lengths of chocolate flake, to decorate

Method:

Preheat the oven to 175ºC/350ºF/Gas mark 4. Grease two 20-cm/8-inch cake tins. Combine the first 6 ingredients in a large bowl and beat with an electric whisk for 2 to 3 minutes, until smooth and thick. Divide the batter between the tins and level with a spoon. Bake for 20-25 minutes until well risen and a skewer inserted into the center of each cake comes out clean. Remove the tins from the oven and cool for 5 minutes. Transfer to a wire rack to cool completely.

Combine the remaining ingredients in a bowl and beat with an electric whisk until smooth. Spread ½ of the frosting over the bottom half of the cake, then sandwich the 2 layers together. Spoon the remaining frosting into a piping bag fitted with a large star nozzle and pipe 10 rosettes of frosting around the top edge. Decorate with lengths of chocolate flake and dust with icing sugar before serving. Store un-frosted in an airtight container for up to 3 days.