Mary Berry’s recipe, apparently
3 large eggs
175g (6 oz) self-raising flour
175g (6 oz)caster sugar
175g (6 oz) softened butter
1½ level tsp baking powder
40g (1½ oz) cocoa powder
4 tbsp boiling water
Preheat the oven to 180C.
Beat together the eggs, flour, caster sugar, butter and baking powder until smooth in a large mixing bowl.
Put the cocoa in separate mixing bowl, and add the water a little at a time to make a stiff paste. Add to the cake mixture.
Turn into the prepared tins, level the top and bake in the preheated oven for about 20-25 mins, or until shrinking away from the sides of the tin and springy to the touch.
Leave to cool in the tin, then turn on to a wire rack to become completely cold before icing.