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| 1 Tasse | flour Self-rising |
| 2/3 Tasse | Caster sugar |
| 250 Gramm | Milk melts |
| 125 Gramm | butter |
| 1/3 Tasse | Baking cocoa |
| 1/2 Tasse | water boiling |
| 3 | eggs |
| 100 Gramm | butter chopped |
| 125 Gramm | Cooking chocolate; melted |
| 1 Tasse | Icing sugar |
| 2 Teelöffel | water hot |
| | Rolos; kit kat, smarties, violet crumble, to decorate |
| | Jelly tots; to decorate |
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Grease and line a 19cm square cake pan with non-stick baking paper. Sift flour into a large bowl; stir in sugar.
Melt chocolate and butter in a medium pan, over low heat; stir until combined. Remove from heat; cool slightly. Combine baking cocoa and water, mix well. Add to chocolate mixture with eggs. Using a whisk, mix until smooth. Add to dry ingredients and whisk until well combined. Pour into prepared pan.
Cook in moderate oven, 180 °C, for 40 to 50 minutes, or until cooked when tested with a skewer. Allow to cool 10 minutes in pan before turning out on wire rack.
Icing: Beat butter and melted chocolate until well combined. Add icing sugar; mix well. Add hot water if necessary, to form a spreading consistency.
Spread icing over top and sides of cake; decorate with sweets, as pictured. Arrange candles over cake if desired.
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