For the cake:
100g (3.5oz) melted unsalted butter
8 eggs
300g (11oz) caster sugar
200g (7oz) cream flour
75g (3oz) cocoa powder
3 tsp baking powder
1 tsp vanilla essence
For the icing:
100g (3.5oz) dark chocolate
200g (7oz) unsalted butter
400g (14oz) icing sugar
1 tsp vanilla essence
Method:
- Preheat the oven to 180 °C (350 °F Gas mark 4.) Grease and dust a 28cm (11") bunt tin.
- Mix the eggs and sugar with an electric whisk for 6 - 8 minutes.
- Sift the flour, cocoa powder, baking powder and fold into the eggy mixture.
- Add the vanilla and the melted butter.
- Pour into the tin and bake for 35 minutes or until a skewer inserted in the centre comes out clean.
- While the cake is cooling make the icing.
- Melt the butter and chocolate in a bowl. Sift in the icing sugar and add the vanilla essence.
- When the cake and the icing are cool spread the icing over the cake, leave to set and enjoy.
