175g butter, softened
One and half teaspoon vanilla extract
3 medium eggs
160g self-raising flour
25g cocoa powder
Pre-heat the oven to 170 degrees.
Lightly butter two 20 cm cake tins and line the base with grease proof paper.
Place the butter, sugar and vanilla extract in a bowl and whisk for 4-5 minutes until light and fluffy.
Add the eggs, they must be added one at a time or the mixture will split.
Sieve the flour, baking powder and cocoa powder over the mixture and carefully fold in with a spatula.
Pour the two tins .
Bake in oven for 30-50 minutes.
Remove from the pan and allow to cool slightly before turning out into wine rack.