Chocolate Celebration Cake

8 extra-large eggs
600 g (3 cups) Huletts White Sugar
500 ml (2 cups) cooking oil
500 ml (2 cups) cake flour
250 ml (1 cup) cocoa powder
40 ml (8 t) baking powder
2 ml (¼ t) salt
625 ml (2½ cups) full cream milk
30 ml (2 T) vanilla essence
For the topping:
2 x 250 g (2 packets) Huletts Chocolate Flavoured Icing Sugar, prepare as per instructions on pack
Chocolate balls and cake decorations of choice
  1. Preheat the oven to 180°C.
  2. Line 2 x 20 cm round spring form cake tins with baking paper before locking into place and grease well.
  3. Beat eggs, Huletts White Sugar and oil with an electric mixer until thick and creamy.
  4. Sift the flour, cocoa powder, baking powder and salt together. Gently fold into the egg mixture alternating with the milk and beat until smooth. Add vanilla essence. (The batter should be runny).
  5. Divide the batter between the prepared cake tins. Bake for 50 - 60 minutes or until a skewer inserted into the centre comes out clean.
  6. Allow cakes to cool in tin for a couple of minutes before turning out onto a wire rack to cool completely.
  7. Using a bread knife, slice each cake in half horizontally. (Trim the top of the cake if necessary).
  8. Place the first layer of cake on a cake stand, and spread a layer of the prepared Huletts Chocolate Flavoured Icing Sugar on top. Repeat with the remaining layers leaving enough icing to cover the top and sides of cake. Decorate with chocolate balls and decorations of your choice.