Melted butter 125 gm
Castor Sugar 220 gm (1 cup)
Self-Raising Flour 150 gm (1 cup)
Cocoa 25 gm (1/4 cup)
Milk 125 ml (1/2 cup)
Grease 20 cm ring pan, cover base with baking paper.
Combine all ingredients in small bowl of electric mixer, beat on low speed until ingredients are combined. Then, beat on medium speed until mixture is smooth and changed in colour. Pour mixture into prepared pan. Bake in moderate oven about 40 minutes. Stand few minutes before turning into wire rack to cool.
Top cold cake with 1 quantity Chocolate Vienna Cream (click here for recipe) and decorate with walnuts, if desired.