Preheat oven to 180C.
Grease and line one 8 inch tin or two six inch ones.
Sift Maida, salt, cocoa and baking soda together
Mix oil and sugar till well incorporated.
Add the oil, milk, vinegar and essence to the sugar and oil and mix well.
Next, mix the dry and wet ingredients together.
Do not over beat as it will make the cake dense
Pour in the prepared tins
Bake till tester comes out clean. 30min for single eight inch and twenty each for the six inch tins.
Cool on wire rack. Remove and let cool completely before frosting. After cooking the single eight inch cake is to be sliced horizontally into two for sandwiching.
FOR THE FROSTING:
Heat the water, soft butter and sugar till butter melts and it comes to a rolling boil.
Take off the heat and add the chopped chocolate
Stir after 2 mins to help melt and mix till smooth and glossy
Leave to cool on kitchen counter stirring occasionally to get smooth mix.
Place one half of the cake on a plate.
Spread one third of the cooled frosting on this.
Place the other half on top and frost top with another one third.
The remains one third goes on the sides. Make swirl patterns if you wish to.