Epic Chocolate Cake (or is it a frog?)

An amazing chocolate frog cake made by Lottie and Ellie..

This cake tasted as good as it looked!

• 1 3/4 Cups Plain White Flour, 225 grams

• 1 3/4 Cups Sugar, 350 grams

• 3/4 Cup Cocoa Powder, 67 grams

• 1 1/2 teaspoons Baking Powder

• 1 1/2 teaspoons Baking Soda

• 1/2 teaspoon Salt

• 2 Eggs

• 1 teaspoon Vanilla Essence, 5 mls

• 1/2 Cup Oil (I use Canola), 125 mls

• 1 Cup Milk, 250 mls

• 1 Cup Boiling Water, 250 mls

BASIC CHOCOLATE ICING

• 1 1/2 Cups Icing Sugar, 202 grams

• 1 1/2 Tablespoons Cocoa Powder, 9 grams

• 1 teaspoon Butter, melted, 5 mls

• 1 teaspoon Vanilla Essence, 5 mls

• 1-3 Tablespoons Water, 15-45mls

Instructions

• Preheat oven to 160C (320F)

• Prepare a 25 x 25 cake tin, spray well with cooking spray or line.

• In a large bowl add the flour, sugar, cocoa, baking powder, baking soda and salt and mix well until fully combined.

• Add to this the eggs, vanilla, oil and milk and blend well.

• Finally add the boiling water and carefully stir until completely blended together.

• Pour into your prepared cake tin and bake for 35-45 minutes (all tin sizes differ so check often after 30 minutes)

ICING

1. In a medium sized bowl combine the icing sugar and cocoa powder and mix well.

2. Add to this the melted butter and vanilla essence and stir well

3. Add water a little at a time until you have your desired consistency

4. Spread generously over the cake, allow to set, slice and serve!

5. Store in an airtight container.