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In a large bowl, sift together the flour, baking powder and salt. Set aside.
In a separate bowl, use an electric beater to cream the butter and sugar mixture together until pale and fluffy.
Add the eggs one at a time to the butter/sugar mixture. Beat well after adding each egg.
Add the vanilla to the mixture and mix well to combine.
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Next, use a spatula to alternately add the flour mixture and milk, in three additions, starting and finishing with the flour.
Spread the batter into the cake tin, making sure it's evenly spread.
Bake in the oven for about 30 minutes. Test the center of the cake with a toothpick and make sure it comes out clean.
Cool the cake in the tin for about 5 minutes and then invert it onto a wire rack to cool.
Once the cake has cooled cut it into squares of a desired size and place them in an airtight container. Pop the container in the fridge for at least 2 hours or even overnight.
Now for the icing. Place the icing sugar, cocoa powder, butter and milk in a heat proof bowl over a saucepan of simmering water.
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