50g cocoa
100g Chelsea Raw Sugar
250ml boiling water
280g unsalted butter, cubed
150g Chelsea Caster Sugar
225g plain flour
½ tsp baking powder
½ tsp baking soda
2 tsp vanilla essence
2 eggs

Additional for the bottom layer
25g cocoa
100ml boiling water

Put the cocoa and Chelsea Raw Sugar into a bowl then add the boiling water. Whisk to mix then set aside.
Cream the butter and Chelsea Caster Sugar in a mixer until pale and fluffy. Stir together the flour, baking powder and baking soda in another bowl. Dribble the vanilla into the creamed butter. Drop in an egg quickly followed by a scoopful of the flour mixture, then the other egg.
Keep mixing and incorporate the rest of the dry ingredients. Then finally mix and fold in the cocoa mixture.
Split the cake batter in two, and to the half that will make up the bottom layer add the cocoa dissolved in boiling water
Pour into 23cm lined cake tins.
Bake at 180°C for about 30 minutes.

From the TV show Chelsea New Zealand's Hottest Home Baker.