This is a recipe from the mother of baking, Mary Berry.
4tbsp Water boiling
40g Cocoa powder
175g Butter (unsalted) softened
165g Unrefined golden caster sugar
115g Self-raising white flour
1tsp Baking powder
1. Line two 12-hole muffin tins with paper cases. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Add the remaining cake ingredients and mix with an electric mixer.
2. Divide the mixture equally between the 24 paper cases. Bake in a pre-heated oven at 200C/400F/Gas Mark 6 for about 10 minutes until well risen and springy to the touch. Cool in the cases on a wire rack.