Part the egg whites from the yokes.
Put sugar and egg yolks into mixing bowl then add sunflower oil and beat well together.
Then take 5 tablespoons cocoa sift 3 times with self raising Flour. Beat into eggs and sugar mixture.
Now whip egg whites until firm, just beginning to make peaks, fold egg whites into mixture.
Pour into bowl (35 x 28 x 5 cm) after you have sprayed bowl with Cook and Spray or greased it with butter.
Bake at 180° C or 190° C for 55 minutes until firm and brown.
(Don't be concerned that you have done something wrong, the cake will shrink back a little towards the end of the baking time)
Take out oven and let it cool slightly.
Take 5 tablespoons of instant coffee, 5 tablespoons Cocoa, 5 tablespoons Sugar and mix in bowl or jug with 2 cups of boiling water.
Pour evenly over the cooled cake. (must not be too cooled)
Take 500ml of Ultramel Cream and beat with tin of caramel until nice and thick.
Cover cold cake evenly with Ultramel Cream/Caramel mixture.
Take second 500ml Ultramel Cream beat until thick put on top of caramel/cream topping.
You now can sprinkle the cake with a tin of Almonds or cherries or sprinkle spread.
Serve and Enjoy, your family and friends will enjoy eating it.