Mix the cocoa and the water until you get a gorgeous chocolatey mixture. Leave to cool. Cream the margarine and sugar until creamy and fluffy. Beat the eggs and then slowly add to the fat/sugar mix. Add the cocoa stuff, then fold in the flour. Bake in two lined 7-inch cake tins for 20-25 minutes at 375°F until firm (and risen).
I use Lindts 70% cocoa solids choc to make the topping. The higher the cocoa solids the more *wow* this is!!!
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