Step 1

Preheat oven to 180°C. Brush a deep 22cm round cake pan with the melted butter or margarine to grease and then line the base with non-stick baking paper.

Step 2

Sift cocoa powder into a bowl. Gradually add almost all the water, stirring to form a smooth, thick paste. Stir in remaining water. Set aside.

Step 3

Use electric beaters to beat the butter, sugar and vanilla essence in a medium mixing bowl for 1-2 minutes or until pale. Add the eggs one at a time, beating well after each addition until combined,

Step 4

Sift together the flours. Use a large metal spoon to fold the flours into the butter mixture alternately with the cocoa mixture, in 2 batches each, until well combined. Spoon the mixture into the prepared cake pan and smooth the surface with the back of the spoon.

Step 5

Bake in preheated oven for 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand for 3 minutes before turning out onto a wire rack to cool. Serve dusted with icing sugar.