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Thats mean! Here, try this one for a standard cake:
5oz butter, 10oz caster sugar, 2 medium free range eggs, 3oz sieved cocoa, 10oz self raising flour, 8fl oz sour cream, 4 fl oz water.
Icing: 2 oz butter, 4 tsp milk, 1 tsp sieved cocoa, 8oz icing sugar.
Oven: 180C, 350F, GM4
Grease and line 8" round loose bottomed cake tin
Cream butter and sugar until pale and fluffy. Beat in eggs. Stir in cocoa and 1/2 flour then sour cream. Gently stir in rest of flour and water.
Spoon into tin and bake for 1 1/2 hours until risen and firm to the touch. Loosen edges, turn out and cool on wire rack
Gently melt butter with milk in pan. Stir in cocoa and icing sugar and beat until smooth. Heat gently until spreadable then ice cake.

I have a truely wicked recipe for a flourless chocolate cake, it's very rich , stodgy, sickly but most of top secret, I could tell you but I'd have to kill you!!