Cream butter and sugar until light and fluffy

Add eggs one at a time, beating well after each addition

Dissolve cocoa in the boiling water

Sift flour and baking powder together

Add to creamed mixture alternately with cocoa mixture

Pour mixture into a greased and lined 22 cm round cake tin

Bake at 180°C for 45-50 minutes or until cake springs back when lightly touched

Leave in tin for 10 minutes before turning out onto a cooling rack

When cold ice with Chocolate Icing or dust with icing sugar if desired