Preheat the oven to 180°C. Line the base of a cake tin with baking paper and grease the sides.

Use a whisk to mix and blend all dry ingredients in a large bowl. Add wet ingredients and mix very well until the texture is like chocolate mousse.

Pour the mixture into the prepared cake tin and bake for 40 to 50 minutes OR until cooked through. Stand for 5 minutes before turning out onto a wire rack to cool.

I sliced the cooled cake in half and sandwiched Chocolate Ganache for the above photo. *Note: Chocolate Ganache can be easily made by mixing dark chocolate and warmed cream.