Cooking time: 1 hour
Dietary guidance: v
â€¢ 275 grams self-raising flour
â€¢ 225 grams caster sugar
â€¢ 1 1/2 teaspoons baking powder
â€¢ 200 gram jar of mayonnaise
â€¢ 4 talespoons cocoa (must be pure cocoa powder and NOT drinking chocolate)
â€¢ 225 mls boiling water
â€¢ 1 teaspoon vanilla essence
â€¢ 2 level teaspoons instant coffee
â€¢ 2 level tablespoons cocoa
â€¢ 2 tablespoons hot water
â€¢ 75 grams soft margarine
â€¢ 225 grams icing sugar
Sift the self-raising flour into a large mixing bowl. Add the caster sugar and baking powder.
Beat the mayonnaise well into the flour, sugar and baking powder. Keep beating until it looks like large bread crumbs. Put to one side.
Dissolve the cocoa in the boiling water. Stir this gently until it's smooth and there are no lumps of cocoa left. Add the chocolate mix to the flour mixture. Give it a quick stir and then add the vanilla essence.
Stir everything thoroughly until all the ingredients are blended but don't beat the mixture as it will spoil. Just keep stirring gently until all the lumps are gone.
Line an 18 centimetre cake tin with grease-proof paper, greasing the tin side of the paper. Pour the cake mixture into the tin.
Put the cake tin into the middle of the oven at 180º C, 350º F, Gas Mark 4. Cook for about an hour. To make sure it's baked all through, test it with a skewer. If it comes out clean, it's cooked! Leave the cake to cool in the tin before you turn it out, otherwise it will crumble.
Topping. Dissolve two level teaspoons of coffee and two tablespoons of cocoa in two tablespoons of hot water. Add the soft margarine and the icing sugar.
Beat the thoroughly ensuring that no lumps are left and then spread the icing over the cake.