Ingredients

· 190 ml rapeseed oil

· 250 g flour

· 80 g cocoa powder

· 3 teaspoons baking powder

· 300 g brown sugar

· 350 ml milk

· 2 teaspoons vanilla extract

· 2 eggs

· 100 g white chocolate chips

For the icing

· 150 g butter

· 200 g icing sugar

· 4 teaspoons cocoa powder

· 2 tablespoons milk

Method

Heat the oven to 180°C. Oil the base and sides of a roasting tin and line with baking parchment. Combine the flour, cocoa powder, baking powder, sugar and a pinch of salt in a bowl. Whisk the oil together with the milk, vanilla and eggs in a jug, and pour into the dry ingredients, then stir in the chocolate chips. Stir well. Pour the mix into the prepared tin and bake for 25-30 minutes until a skewer inserted into the centre comes out clean. Leave to cool in the tin. Meanwhile, make the icing. Melt the butter, then remove from the heat and stir in the icing sugar, cocoa powder and milk. The icing will be very runny, but will thicken a little as it cools. Pour the chocolate icing over the cake and leave until it has set before slicing.