Cocoa cake

Preheat the oven to 180C. Grease and line 3x deep 8” cake tins. Prepare the dry ingredients by sifting the plain flour, bicarbonate of soda, baking powder and salt, ensuring all lumps are removed and well combined. Prepare the cocoa and espresso mixture. Whisk together the cocoa powder and boiling water until well

"This cake is so moist it doesn't need frosting. I simply sprinkle powdered sugar over the top. It's my favourite dessert to bring for potlucks, and there's never a piece left to take home!" —Beulah Sak, Fairport, New York

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