My two little boys love making this recipe. I have found it to be quick, easy and most importantly forgiving to a few measurement mishaps here and there. They sometimes like it without icing and sometimes with double the amount, it works well all ways. We like the cake and icing quite chocolatey but you can decrease (or increase) the amount of cocoa powder to suit your taste.
130g self raising flour
150g golden caster sugar
5 tsp cocoa powder
Pinch bicarbonate of soda
1 beaten egg
1 tsp vanilla extract
100g icing sugar
2 tbsp cocoa powder
1-2 tbsp milk
Preheat fan assisted oven to 180®C (356®F / gas mark 4).
Grease a medium sized cake tin (I use a medium Pyrex dish).
Mix dry ingredients together, stir in egg and vanilla extract.
Melt the butter until soft and mix with the milk, stir into the dry ingredients. Pour into tin and bake for approximately 35 minutes. To check insert a skewer and it should come out clean.
For the icing, mix together icing sugar and cocoa, melt the butter and pour over dry ingredients. Add milk until you have the consistency you like (my boys prefer softer icing).
Leave the cake to cool slightly before spreading the icing. Clean your children and enjoy!