INGREDIENTS:
CAKE MIXTURE
2 cups self-raising flour 
1/4 cups caster sugar, or white sugar chopped in the blender 
6 Tbsp cocoa, (Use more if you like) 
1/2 tsp bicarbonate of soda 
1/4 tsp salt 
2 eggs 
1 cup milk 
4 oz butter or margarine 
1/2 Tsp vanilla 
TOPPING
1 cup cream, whipped with a little icing sugar 
3 oz cooking chocolate 
1/2 oz copha 
nuts

DIRECTIONS:
Sift the dry ingredients together in a mixing bowl. 
Soften the butter and add with the milk and vanilla to dry ingredients. 
Beat for 2 mins with a wooden spoon or until smooth.
Add eggs and beat another 2 mins. 
Pour into an 8 inch round cake tin (I find the collapsible type best).
Cook in a moderate 350-375 deg. F oven for 1 hour. 
Turn the cooled cake over, slice into two layers and fill with cream.
Melt chocolate with copha (do not burn) and pour over cake, dribbling it down the side.
Decorate with almonds, pecans or walnuts.