3 cups flour

2 tsp baking powder

2 cups castor sugar

¼ tsp salt

250g butter

1 cup water

2 extra large eggs

2/3 cup buttermilk

1 tsp bicarbonate of soda

1 tsp vanilla essence

3 Tbsp cocoa powder

Mocha icing:

1 cup icing sugar

2 tsp cocoa powder

85g butter/ margarine

2 tsp instant coffee

3 tsp boiling water

50g grated chocolate

In a large mixing bowl, sift together flour, baking powder, castor sugar and salt.

Combine butter and water in a saucepan and melt over low heat.

Remove from heat and pour into flour mixture and mix well. Beat in the eggs. Combine in the eggs. Combine butter milk, bicarbonate of soda and vanilla together and add to flour mixture. Mix well. Divide mixture between 2 mixing bowls, add sifted cocoa- powder to one. Stir until well combined. Pour the 2 batters in alternate rows into a large, greased 23x30cm baking pan. Draw a skewer through the batter to form a marbled pattern. Bake at 180 % C for 30 to 40 min or until a skewer inserted comes out clean.

Remove cake from oven, allow to cool in pan 15 min before removing before removing to a cooling rack to cool completely. Spread with mocha incing. Decorate with grated chocolate. Cut into squares.

Mocha icing:

Sift icing sugar and cocoa together. Cream butter well and add icing sugar. Dissolve coffee in water and add to icing. Beat until smooth