Method:

• Cream butter/marg and sugar together until light and fluffy.
• Add beaten egg in 3 parts to creamed butter /sugar mix.
• Sift cocoa and flour together.
• If egg mixture curdles (looks like it is separating) pour all of egg in.
• Followed by all the flour and coco.
• Gently fold together.
• Add milk in the consistency is too thick, it should easily fall off the spoon.
• Pour into lined cake tin.
• Bake at 140c for approx. 45 mins until light and springy.