1 1/2 cups self-raising flour
2 tablespoons cocoa
1/2 cup Chelsea White Sugar
1 cup milk
100 grams butter, melted
1 teaspoon vanilla essence

Sauce:
2 cups boiling water
1/2 cup Chelsea White Sugar
2 tablespoons cocoa

Preheat oven to 180˚C. Lightly grease a 6-cup capacity ovenproof dish.
Sift the flour and cocoa into a large bowl. Stir in the sugar and make a well in the centre.
Pour in the milk, butter and vanilla essence and mix quickly with a light hand using a slotted spoon to form a stiff mixture.
Spread the batter into the prepared dish.
Mix the boiling water, sugar and cocoa together and pour evenly over the batter.
Bake in the preheated oven for 45 minutes or until the sponge is cooked.
Serve hot with dusted icing sugar and accompanied with whipped cream or vanilla icecream.

(Chelsea White sugar can be replaced with Chelsea Soft Brown sugar in the sponge and the sauce for a more caramel flavour.)