1 1/2 cups Chelsea White Sugar
1 cup cold water
125g butter
2 Tbsp cocoa
1/2 tsp baking soda
2 eggs, well beaten
1 1/2 cups self-raising flour

Preheat oven to 180°C. Grease and line an 18cm round cake tin with baking paper. In large pan place Chelsea White Sugar, water, butter, cocoa and soda. Stir over low heat until butter has melted, then bring to the boil. Simmer for 5 minutes and remove from heat. When mixture has cooled, stir in beaten eggs. Sift in the flour and beat well.

Pour into prepared tin and bake at 180°C for 50-60 mins or until skewer comes out clean when tested.

Cool on wire rack and when cold ice with chocolate fudge or decorate as desired.