Speedy Chocolate Cake

Pre-heat the oven to 180C and grease and line the base of a 7 inch tin.

Cream the margarine and sugar until very pale, add in the eggs one at a time and continue beating until well mixed then add the next. Sift the flour and cocoa powder together and gently mix with a spoon (gently so you don't knock the air out).

Spoon the mixture into your ready prepared tin and bake for 25 minutes or until a skewer comes out clean. The top will bounce back if you press it lightly with your finger. Allow to cool for five minutes in the tin and then transfer onto a cooling rack.
I layered the cake with delish raspberry conserve and finished it off with orange icing made of little orange juice mixed with icing sugar forming creamy consistency.
I enjoyed it within 35 min. from the scratch!