Line a lightly greased baking tin with baking paper so that it hangs over the long edges. Secure with steel pegs if necessary.

Pre heat oven to 165C fan forced. I don't advice going any higher as cake may crack.

Add sugar to bowl and mill 10 sec/sp 8.

Add flour, cocoa and bi-carb soda and aerate on Turbo 1 min x 2. (1 sec/sp 10 x 2)

Remove to a bowl.

Add butter to Thermomix bowl and melt 3 min/60/sp 1.

Add remaining ingredients, in order and mix 10 sec/sp 4.

Add back the dry ingredients and mix 20 sec/sp 4.

Scrape down well and around base.

Mix a further 15 sec/sp 5. Scrape base to ensure all is mixed well.

Pour into tin and bang on the bench to remove any air bubbles.

Bake for 40 – 45 minutes or until a skewer in the centre comes out clean.

Leave in tin for 10 minutes before turning out on to a wire rack to cool completely.

Remove paper by sliding it out from underneath the cake.

Ice with a buttercream or fudge frosting.