This dish needs no explanation, a favourite and well known dish from every corner of the globe.
(plus extra for greasing)
self rising flour
1. Heat oven to 140 °C / 280 °F and grease a 20 cm round cake tin with butter.
Add butter, syrup, and vanilla into a heatproof jug, then add 300 mL of boiling water and briefly whisk to combine.
Sift the flour, sugar, cocoa, and bicarbonate soda into a large bowl.
Pour the butter mixture into the dry ingredients and stir until you have a smooth batter.
Fill the prepared tin with the batter.
Bake for 50–55 minutes until the cake is well risen and springy to touch.
Cool the cake in the tin for around 15 minutes before turning over onto a cool wire rack.
Add vanilla butter cream or any chosen flavour, then add any chocolate decorations for an extra delicious chocolate treat.