Beat the sugar and eggs until it's foamy. (Bubbles are formed)

To the mixture above, add the oil and beat to get a porridge-like mixture.

Now add the milk and mix well.

Now sieve the flour into the mixture. Mix thoroughly together to get a flowing thick batter. The batter should not be runny.

Now coat the inside of your baking tin with Margarine and sprinkle with cocoa powder. (I personally use a sieve to spread the cocoa powder into the tin evenly)

Pour your batter into the tin at the centre making sure that it doesn't touch the sides of the tin. When it's done, hit the tin on a levelled surface to bring out the air bubbles within the batter.

(I covered the tin with aluminium foil) This makes sure that the cake bakes at an even temperature and also a thick hard crust is not formed at the top. This hard crust prevents the inside of the cake from baking..

Preheat your oven at 220 degrees Celsius before placing your cake on the middle rack. Let it bake for 1 hour. I usually check the progress at 45 minutes.. All the best Bakers..