Rich Cocoa Cake

Preheat the oven to 180°C (160° fan) | 350F | gas 4. Grease and line a 20 cm | 8" springform cake tin.

Cream together the butter and sugar in a large mixing bowl until pale and fluffy, 2-3 minutes.

Mix together the flour, cocoa powder, and salt in a separate bowl. Add one-third to the creamed butter along with one egg, beating well.

Add half of the remaining flour mixture along with another egg and beat well. Add the rest of the flour mixture with the last egg and beat until you have a smooth, even batter.

Spoon into the prepared tin and rap on a work surface to settle the batter. Bake for 20 - 25 minutes until risen and springy to the touch.