chocolate buttons, mini eggs, M&Ms whatever you have to hand
Preheat the oven to 350F / 180C. Spray an 8inch cake tin with cake release (or grease with butter) and line the base with greaseproof paper.
Put the water, vegetable oil, vinegar, vanilla in a mixing bowl.
Sift the flour, sugar, cocoa powder, baking soda, cinnamon and salt over bowl.
Use a balloon whisk to mix together until you have a smooth batter.
Pour the batter to your prepared tin.
Bake for 30-35 minutes or until the cake is risen, springy to the touch and a toothpick inserted in the center comes out clean.
Leave the cake in the tin for 10 minutes then turn out to a wire rack to cool, right side up.
Put the condensed milk and chocolate chips in a small bowl. Microwave for 30-40 seconds and stir until the chocoalte melts and glaze is smooth.
Drizzle the chocolate glaze over the cake letting it drip down the sides. Decorate with sprinkles or whatever decorations you like!
CHOCOLATE CRAZY CAKE Keep in an airtight container or cake box at room temperature for up to four days unless you use a frosting that contains cream or cream cheese – store in the fridge if that's the case.