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Preheat the oven to 180C/350F/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.
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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.
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