My beloved Mother passed away a year ago this week and I still miss her every single day. This is one of her recipes and I have made it hundreds of times throughout my life and it always tastes great. It’s easy and deeelicious – what more could you want?!

I generally just spread the middle with jam and dust the top with icing sugar. On other occasions I’ll spread it with melted chocolate which is also reallyyyyyy good. But this is Mom’s recipe and she always made this icing to go on top.

INGREDIENTS
2 tbsp cocoa powder (I’ve also used carob powder)
6 tbsp hot water
185g / 6oz butter or margarine
1 cup sugar
1 tsp vanilla essence
3 eggs
2 cups self-raising flour (or 2 cups flour and 1 pkt baking powder 10g)
Jam and / or sweetened whipped cream to fill
CHOCOLATE ICING
1 cup icing sugar
1 ½ tsp cocoa powder
1 tsp butter
½ tsp vanilla essence
1 tbsp boiling water

METHOD:
1. Grease and flour 2 x 20cm / 8inch cake tins. Preheat oven to 180C / 350F.
2. Blend cocoa with hot water and leave to cool.
3. Cream butter, sugar and vanilla essence until fluffy. Add eggs one at a time, beating well after each addition.
4. Fold in sifted flour alternatively with the cocoa mixture.
5. Divide between the tins and bake for 30-35 minutes till done. (Insert a skewer and if it comes out clean it’s done. If not, bake for 5 minutes more)
6. Cool on a wire rack. Then sandwich together with jam of your choice and / or whipped sweetened cream. Spread the icing over the top, swirling it with the point of a knife. Decorate with blanched almonds.
7. ICING: Sift the icing sugar and cocoa into a bowl, add the butter and pour the boiling water onto the butter. Add vanilla essence and stir until combined, adding a little more water if necessary to give it a spreading consistency.

Will make it again very soon and post a photo. Made it last week, but ate it before taking a photo!!