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Keeps in the freezer for up to 1 month.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line an 18cm square cake tin. Put the flour, cocoa powder, sugar, baking powder and bicarb in a bowl and mix together. In a separate jug, whisk together the eggs, buttermilk, oil and vanilla. Add to the dry ingredients and combine until you have a smooth batter, then slowly add 100ml water, whisking continuously as you pour it in. Transfer the batter to the cake tin, level the top and bake for 30 minutes, or until a skewer comes out clean. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
