I've never made a chocolate cake before in the way that this recipe tells you to do. Most chocolate cake recipes I have made tell you to sieve the cocoa powder into the rest of the dry ingredients. However with this one, you make the cake mix as if its just going to be a plain cake and mix the cocoa and dark muscovado sugar with boiling water which is then added right at the end. I was concerned this wasn't going to work due to the large amount of folding in it required, however once the cake came out of the oven I was happy with the result.
Preheat the oven to 180C. Line the bottom of 2 20cm sandwich tins with baking parchment and butter the sides.
Put the cocoa and muscovado sugar in a bowl and pour in the boiling water. Whisk to mix and then set aside.
Cream the butter and caster sugar together, beating well until pale and fluffy.
Sift the flour, baking powder and bicarb together in another bowl.
Put the vanilla extract into the creamed butter and sugar - mixing all the time- then drop one egg in followed by a spoonful of flour and then the second egg.
Keep mixing and incorporate the rest of the dried ingredients for the cake then finally mix and fold in the cocoa mixture.
Divide the batter between the two tins and put in the oven for about 30 minutes. Allow the cake to cool in the tine for 10 mins or so before turning out.
Ice with chocolate butter cream (sorry I've not got time to type the recipe out but I'm sure you all know how to make chocolate butter cream!).