Chocolate Fudge Cake

I love this chocolate fudge cake recipe, it's so so easy, but it tastes great. The original recipe uses a melted chocolate and butter topping. But I like to cut the cake in half and fill and top it with chocolate butter cream (so i've changed the recipe below to this)

Profile: Easy, 15 - 20 mins prep, 25-30 mins cook

Ingredients
175g margarine
175g caster sugar
150g self-raising flour
35g coco powder
1/2 teaspoon baking powder
3 eggs
A little oil for greasing
About 10-15 glace cherries for decorating
For the butter cream
250g icing sugar
150g margarine
50g coco powder

Method
1.  Put the oven on 180 degrees C. Then, brush a 20cm cake tin with a little oil, line it with greaseproof paper, then spread a little more oil on top.
2. Beat all the ingredients together with a wooden spoon, in a large mixing bowl.
3. Spoon into the tin and smooth so the surface of the cake is even.
4. Bake the cake for 25-30 minute, until it has risen and browned, and the top springs back when pressed lightly.
5. Leave the cake to cool for a couple of minutes, then lose the sides and turn out onto a wire rack.
6. Carefully, cut the cake in half (so it is like two thin cakes) and leave to cool completely (this could take up to 15 minutes) whilst you make the butter cream.
7. Do this by mixing the icing sugar, margarine and coco powder together. Do not be tempted to add more butter until you have mixed the ingredients well, as it takes a while for the butter cream to become the right consistency.
8. Finally, spread the butter cream on one cake layer, then put the other one on top (flat side up) and spread that with butter cream too.
9. Cut approximately 10 glace cherries in half and place them in a circle around the edge of the cake.
10. Voilla!

Chocolate Fudge Cake