Ingredients

For the cake:

3 eggs

200g caster sugar

100 ml vegetable oil

100 ml water

100g good quality dark chocolate (min 70% cocoa solids) melted.

135g plain flour

75g ground almonds

55g unsweetened cocoa powder

1 tsp baking powder

1/2 tsp bicarbonate of soda

For the icing:

30 ml hot water

30g unsweetened cocoa powder

70g unsalted butter at room temperature

140g icing sugar

Preparation

To make the icing:

  • Mix the hot water with the cocoa powder to make a paste and allow to cool.
  • Beat the butter until pale and fluffy - this can be quite difficult with a relatively small quantity and you may need to start adding the icing sugar sooner to increase the bulk.
  • Keep adding the sugar, a spoonful at a time, beating between additions.
  • Add the cocoa paste and beat until it is well incorporated.
  • Put the icing to one side - not in the fridge or it will be too hard to spread neatly over the top of the cake.

To make the cake:

  • Pre-heat the oven to 180C (350F/Gas 4).
  • Line a 21cm baking tin with baking paper.
  • In a large bowl using an electric beater whisk the eggs at high speed until doubled in volume.
  • Add the sugar and continue beating until pale and fluffy.
  • With the whisk still on high speed, add the oil in a slow steady stream. Keep beating until the mixture holds the shape of any trail across the surface.
  • Pour the water delicately round the edge of the bowl and then the melted chocolate.
  • Fold them both carefully into the mixture using a large metal spoon.
  • Sift the flour, almonds, baking powder and bicarb together over the cake mixture and fold in with smooth, light gestures.
  • Put the mixture gently into the prepared cake tin.
  • Bake for 65-75 minutes or until a skewer comes out clean when poked into the centre of the cake.
  • If the top of the cake seems to be browning too much before the centre is ready, simply balance a piece of baking paper or foil across the top of the tin and it will protect the cake from burning.
  • Leave the cake to cool for 10-15 minutes before turning it out onto a wire rack.
  • When it is completely cold, slice across horizontally and spread a third of the icing over the bottom half.
  • Replace the top and decorate with the remaining icing.