Preheat oven to 180°C or 160°C fan-forced. Line a 20cm cake tin with baking paper.
Place water and eggs into mixing bowl, followed by the Premium Sponge Mix and cocoa powder. Using a whisk attachment on an electric mixer, whisk on low speed until combined. Mix on fast speed for 10 minutes until mixture is lump free.
Pour the batter into the tin.
Bake for approximately 20 minutes or until the sponge bounces back when pushed in the middle. Tip the cake onto a wire rack to cool.
Place all the icing ingredients into a mixing bowl and mix on medium speed until light and fluffy.
Once cake has completely cooled, top it with icing.
These instructions may vary depending on the equipment used.