About this recipe:I make this cake as stress-relief for my exams (what with you geting to mash it together with your hands!) and I can guarantee that every time you make it it'll come out moist and (close-enough) perfect! I usually sandwich it with jam and chocolate butercream, but for a summer party you can't beat halved strawberries and whipped cream.
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Method Prep:15min › Cook:35min › Ready in:50min
Pre-heat oven to 180°C/ gas mark 4. Grease and line two 20cm tins (only need to line the bottoms).
Thoroughly sieve the flour and baking powder into a large bowl together, mix in the sugar and salt and sieve in the cocoa.
Using clean hands, your hands rub the margarine into the mixture until it's all fully mixed (it should become like a damp powder).
Beat eggs with the evaporated milk in a separate jug/bowl.
Stir the egg mixture, essence and water into dry ingredients and beat well (don't worry if it's a bit lumpy- it doesn't seem to make any difference).
Pour mixture into the prepared tins and bake for about 30-35 minutes (i have a clockwork timer and i tend to just set it to halfway between the two and leave it).
When done, turn out onto a wire cooling rack and leave to cool completely before sandwiching (i know it's hard to wait, but if you don't then the filling will all melt into one big mess).
Make sure you sieve EVERYTHING that can be sieved- that's what makes cakes light and spongy.
The baking powder with the self raising flour may seem a bit excessive, but I always use it to get enormous cakes and as an insurance policy against poor quality flour or (as happened to me once) plain flour getting put into the s/r flour box.