Easy moist moroccan chocolate cake

1. Preheat oven to 180C. Lightly grease 20cm cake tin

2. Place eggs, sugar and oil in bowl and beat until thick and creamy

3. Add flour, cocoa, baking powder, salt, milk and vanilla. Beat for a few more minutes until batter is smooth

4. Pour batter into tin and bake until cake is cooked, about 40-50min.

5. Allow to cool before serving

6. Icing:
Mix icing sugar, melted butter, and cocoa together loosely. Mix 3 tsp (or less if you prefer weaker solution) instant coffee with warm water. Add vanilla essence. Add teaspoon by teaspoon of coffee mix to icing mixture until desired consistency. Can alternate between coffee mixture and plain water. If coffee is not your thing replace coffee entirely with water.