Childhood Chocolate Cake

I am on a quest to find the best chocolate cake recipe.  Over the next week or so, I'm going to try different chocolate cake recipes in order to find the best: one that is the perfect ratio of chocolate vs sweetness, one that is moist, and one that looks good too.  In order to find the best chocolate cake recipe among the many recipes that exist, I decided to go back to the beginning for me; a cake that comes from my childhood.  This chocolate cake recipe was given to me from my grandmother.  It has an amazing height (7cm high exactly), and includes the best chocolate icing I've tasted. We always use 3/4 cup sugar, but if you like things sweet, go for the whole 1 cup.  Another tradition surrounding this cake, is that it must be served with cream.  The only thing this cake doesn't deliver is a really moist texture.  So the search will continue...

Ingredients

1 3/4 self-raising flour

1/2 tsp bicarbonate of soda

1/4 tsp baking powder

1/4 tsp salt

1/2 cup cocoa powder

3/4 cup - 1 cup caster sugar

110g butter

1 cup milk

1 tsp vanilla extract

3 eggs (or 2 catering eggs)

Ingredients for Icing

11/2 cup icing sugar

1/2 cup cocoa powder

1 tbsp butter

2 tbsp milk

Method

Sift dry ingredients into a large bowl; add sugar.  Add melted butter gradually; mix well with wooden spoon.  Add milk and vanilla; beat on low speed until combined.  In a seperate bowl, beat together the eggs until they are lighter in colour and beginning to be foamy.  Gradually add these eggs to the main mixture; beating well after each addition on medium speed.  Put this mixture into a greased and lined round tin.  Bake in oven for 65 minutes on 170 degrees (fan-forced) or until cooked when tested.  To make icing, sift together icing sugar and cocoa.  Add butter and milk and beat until smooth.  Top cake with icing and sprinkles.  Serve with cream.