About this recipe:Using granulated sugar substitute means you can enjoy a moist and rich chocolate cake, which is totally sugar free. It isn't overly sweet, so add more sweetener, if desired. For an icing, you could make a chocolate buttercream with sugar substitute, as well, though it's delicious if you layer it with whipped cream and berries.
Preheat oven to 180 C / Gas 4. Grease three 23cm round cake tins.
In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool.
Sift together flour, bicarb, baking powder and salt; set aside.
In a large bowl, cream butter and sugar substitute together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread cake mixture evenly between the 3 prepared tins.
Bake in preheated oven for 25 to 30 minutes. Allow to cool before removing from tins.