1 ½ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
½ cup unsweetened cocoa
8 tablespoons (1 stick) butter
1 ¼ cups sugar
2 eggs
6 tablespoons water Whipped cream or buttercream

1. Sift together the flour, baking powder, soda, cocoa. Cream the butter with the sugar until light and fluffy. Beat in the eggs one at a time, adding a table spoon of the flour mixture with each one. Fold in the remaining flour mixture alternately with the water.

2. Divide the batter between two greased and floured or lined 20 cm/8 inch sandwich tins (layer cake pans). Bake in a preheated moderate oven (180 C/350 F, Gas Mark 4) for 50 to 60 minutes or until risen and firm.

3. Cool in the tins (pans) for 5 minutes, then turn out onto a wire rack to cool completely.

4. Sandwich together the layers with whipped cream or buttercream and cover the top and sides of the cake with an icing or frosting of your choice.