Ingredients:
200g self-raising flour
150g unsalted butter (soft)
200g caster sugar
2 eggs
1 tsp vanilla extract
60ml milk
*optional: chocolate chips (or chopped chocolate)

Chocolate Icing:
260g icing sugar
200g unsalted butter (soft)
50g plain chocolate (melted)
*optional: maltesers, crunchies, lindt (for decoration)


Method:
Step 1: Preheat the oven to 200˚C and prepare your baking tin by buttering it slightly and placing a baking sheet within.

Step 2: In a large bowl and using an electric whisk or stand mixer beat the butter and caster sugar until light and fluffy. Add the eggs, milk and vanilla extract and beat again until smooth,

Step 3: Add the flour and using a wooden spoon fold until fluffy and combined. *Here it is best to add your chocolate chips or chopped chocolate if you wish.

Step 4: Pour the batter into the tin and bake for 20-22 minutes or until the centre is baked. You can check this with a skewer stick, once it comes out clean the inside of your cake is baked then place onto a rack to cool completely.

Step 5: While the cake is cooling, you can make the icing. Begin with sifting the icing sugar into a large bowl and then add the butter. Whisk until it is fully combined and light, finally add the melted chocolate and whisk again until pale and fluffy.

Step 6: Cut into rectangles, or squares and then spoon the frosting into a piping bag and *decorate how you wish!