3 cups plain flour
2 cups Chelsea White Sugar
½ cup cocoa
2 tsp bicarbonate soda
1 tsp salt
¾ cup sunflower or vegetable oil
2 tbs white vinegar
2 tsp vanilla essence
2 cups cold water

Buttercream Icing
150g butter, softened
250g Chelsea Chocolate Icing Sugar
3 tsp water
Maltesers, to serve

Preheat the oven to 160°C fan-forced. Grease and line the base of a 22cm or 23cm cake pan.

Sift the dry ingredients together into a bowl and mix to combine. Make three deep wells in the mixture with the base of a measuring cup or spoon. Pour the oil into one well, vinegar into the second and vanilla into the third. Pour cold water over the top and stir well with a fork or whisk. Pour into the cake pan.

Bake for 1 hr and 10 mins, or until a skewer inserted into the centre of the cake come out clean with only some moist crumbs sticking to it. Allow to cool for 10 mins, then gently remove from the pan onto a cooking rack. Cool completely.

For the icing, using an electric mixer, beat softened unsalted butter until pale and fluffy. Gradually add the Chelsea Chocolate Icing Sugar and water, beating continuously for 3-5 mins.

To assemble, slice cake in half horizontally. Place bottom half on a plate and spoon chocolate buttercream icing on top. Repeat with another layer of cake and icing. Using a hot knife or spatula, smooth icing around the sides roughly to create a 'naked' look. Top with halved Maltesers.