250g Plain Flour
300g Chelsea White Sugar
75g Cocoa
2 tsp Baking Soda
1 tsp Baking Powder
½ tsp Salt
2 Eggs
1 Cup cold Coffee (instant, filter or espresso)
1 Cup Milk
100ml Vegetable Oil
2 tsp Vinegar

Icing
1/2 block dark chocolate
1 tablespoon butter
1/2 tub cream cheese
1 cup Chelsea Icing Sugar

Optional decoration extras
2 packs Chocolate Fingers
1 pack Baby Chocolate Fish

Cake
1. Preheat oven to 180⁰C. Grease cake tin.
2. In a large bowl, combine flour, Chelsea White Sugar, cocoa, baking soda, baking powder and salt. Make a well in the centre and pour in the eggs, coffee, milk, oil and vinegar.
Mix until smooth: the batter will be thin.
3. Pour into prepared tin and bake for 35-40 minutes, or until skewer inserted into the centre of the cake comes out clean.

Icing
Melt chocolate with butter then take of heat and add in cream cheese and Chelsea Icing Sugar.   Beat until smooth.