Cream butter vanilla essence and sugar until light and fluffy.

Add eggs one at a time beating well after each addition.

Sift cocoa flour and baking power together

Add to Creamed mixture alternately with milk.

Pour mixture into a greased and lined 22 cm round cake tin.

Bake at 180°c for 30 minutes or until cake springs back when lightly touched.

Leave in tin for 10 minutes before turning out onto a wire rack.

When cold ice with chocolate icing or dust with icing sugar if wished.