Straight To Your Hips Chocolate Cake

• 275 g self raising flour, sifted
• 225 g caster sugar
• 1 1/2 teaspoons baking powder
• 200 g mayonnaise
• 4 tablespoons cocoa powder, dissolved in
• 225 ml boiled water
• 1 teaspoon vanilla essence
• FOR THE FROSTING
• 175 g dark chocolate, with 70% cocoa solids broken into pieces
• 250 ml double cream

1. Preheat the oven to 180u0b0C, 350u0b0F, gas mark 4.
2. Grease and greaseproof-paper line a 9 inch springform pan.
3. Using an electric beater, beat together cake ingredients for about 2 minutes, until well combined. Spoon into pan.
4. Bake for 35 minutes, until well-risen and when a skewer is inserted in the middle, comes out clean. Remove from heat. Allow to cool in the tin for 10 minutes. Turn out onto a wire rack and allow to cool completely.
5. For Frosting:
6. Place chocolate and cream in a saucepan and heat gently, stirring occasionally, until chocolate is melted. Remove from heat and allow to cool for 5-10 minutes. Pour over cake and spread over top and sides. Leave until set.

flour, caster sugar, baking powder, mayonnaise, cocoa powder, water, vanilla essence, frosting, dark chocolate, cream

Taken from www.food.com/recipe/straight-to-your-hips-chocolate-cake-149291 (may not work)