Ingredients

• 225g/8oz plain flour
• 350g/12½oz caster sugar
• 85g/3oz cocoa powder
• 1½ tsp baking powder
• 1½ tsp bicarbonate of soda
• 2 free-range eggs
• 250ml/9fl oz milk
• 125ml/4½fl oz vegetable oil
• 2 tsp vanilla extract
• 250ml/9fl oz boiling water
• 200g/7oz plain chocolate
• 200ml/7fl oz double cream

Directions

• Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.
• For the cake
• place all of the cake ingredients
• except the boiling water
• into a large mixing bowl. Using a wooden spoon
• or electric whisk
• beat the mixture until smooth and well combined.
• Add the boiling water to the mixture
• a little at a time
• until smooth. (The cake mixture will now be very liquid.)
• Divide the cake batter between the sandwich tins and bake in the oven for 25–35 minutes
• or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
• Remove the cakes from the oven and allow to cool completely
• still in their tins
• before icing.
• For the chocolate icing
• heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth
• glossy and thickened. Set aside to cool for 1–2 hours
• or until thick enough to spread over the cake.
• To assemble the cake
• run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
• Spread a little chocolate icing over the top of one of the chocolate cakes
• then carefully top with the other cake.
• Transfer the cake to a serving plate and ice the cake all over with the chocolate icing
• using a palette knife.