One Layer Chocolate Cake with crumbled chocolate-chip cookie topping

Serves 8 - 10

400 g (2 cups) Huletts White Sugar
3 extra large eggs
125 ml (½ cup) sunflower oil
280 g (2 cups) cake wheat flour
45 g (½ cup) cocoa powder
8 ml (1½ t) bicarbonate of soda
8 ml (1½ t) baking powder
3 ml (½ t) salt
250 ml (1 cup) buttermilk
10 ml (2 t) vanilla essence
  1. Preheat the oven to 180⁰C.
  2. Grease a 30 x 40 cm rectangular cake tin.
  3. Beat the sugar and eggs together until light and creamy. Add the oil and beat to incorporate.
  4. Sift the flour, cocoa, bicarbonate of soda, baking powder and salt together twice.
  5. Gently fold the flour mixture into the creamed mixture alternating with the buttermilk. Stir in the vanilla essence.
  6. Pour the batter into the prepared cake tin.
  7. Bake for approximately 25 minutes or until a skewer inserted in the centre of the cake comes out clean.
  8. Allow to cool in the tin for ±10 minutes before turning out onto a wire cake rack to cool completely.

Decorate with cream or butter icing and chocolate-chip cookie crumbs or fresh fruit.