175g self-raising flour, sifted to add extra air, we want light in our cake.
1 teaspoon baking powder, to ensure raising ability.
175g organic butter, should be soft and oozing onto plate.
175g unrefined caster sugar.
3 large, free-range organic eggs.
1 tablespoon cocoa powder, I prefer Fairtrade organic then I can eat my cake guilt-free.
Forewarn your oven to gas mark 3 (170 C).
Waltz a bit of butter around two sponge tins. I find seven-inch diameter sufficient for our love cake. I also layer a piece of baking parchment onto the base of the tin to ensure ease of exit.
Simply introduce all the ingredients into your food processor. Then mingle until waved into a uniform dark brown. At this stage the mixture should be moist. If it lacks moisture one, or two, teaspoonfuls of tepid water should be added and mingled.
Divide equally between your awaiting tins. Place in centre of oven for about 30 minutes.
Now for the actual cake part.
