Preheat oven to 180 C/ 350 F

Grease and flour a 6" round cake tin

Cream together vegetable fat and sugar until light and fluffy.

Add eggs and beat well.

Mix cocoa powder and boiling water together in a small saucepan. Gently heat and bring to a simmer. Simmer until it thickens slightly.

In a medium sized bowl, sift together flour and bicarbonate of soda.

Stir vinegar into the milk and add to the egg mixture along with the flour mixture and cocoa mixture.

Stir well until thoroughly combined.

Spoon batter into the prepared tin and bake in the centre of the oven for 35 minutes, or until a skewer inserted comes out clean.

Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

When completely cool sift the icing sugar over the top.

Cake will keep for several days stored in an airtight container. Serve with blackcurrant purée.

Mix blackcurrants, water and sugar together in a small saucepan and bring to a simmer.

Simmer until the berries are softened, stirring occasionally, for about 5-7 minutes.

Purée mixture with a hand blender and press through a fine wire sieve.

Serve purée with slices of cake.