Grease the baking tray and line with parchment paper.

Lift the Chef Patissier XL head and fit the heat shield.

Fit the K beater to the machine.

Attach the EasyWarm bowl to the machine.

Add Ingredients 1 (sugar, flour, cocoa, oil, eggs, baking powder) into the EasyWarm bowl, fit the splash guard.

Mix on speed 4 for 1 minute until combined.

Wrap the dough in plastic wrap.

Chill in the fridge for 1 hour.

Preheat the oven to 190°C.

Remove the dough from the fridge and remove the plastic wrap.

Roll the dough into balls using a tablespoon of the mixture.

Add Ingredients 2 (icing sugar) to a clean small bowl.

Roll each ball into the icing sugar.

Place on the baking tray, spaced evenly apart.

Bake for 10 minutes at 190°C.

Let cool.

Serve.