Ingredients 1 1/3 cups brown sugar
3/4 cup milk
125 g butter, cubed
30 g cocoa powder
1/4 tsp bi carb soda
1 cup SR flour
2 tbs plain flour
icing sugar, food colouring, decorations, to serve
Preheat oven to 160C and grease a 19 cm round cake tin.
Place the brown sugar, milk and butter into a large saucepan over medium heat. Sift the cocoa powder and bi carb soda over the top. Stir until the butter has melted and the mixture has combined. Do not allow the mixture to boil. Set aside to cool for 5 minutes.
Stir through the SR flour, plain flour and eggs until well combined.
Pour the mixture into your prepared cake tin and cook for 50 minutes.
Allow cake to cool in pan for 5 minutes before turning out onto a wire rack to cool completely.
Decorate before serving.
Note: To decorate I combined 1 1/2 cups icing sugar, 1 tsp food colouring and a small amount of boiling water until the desired pouring consistency was reached. I then poured this onto the centre of the cake and allowed it spread out to cover the rest of the cake.