For the chocolate icing 90g dark chocolate chopped coarsely 30g butter 160g (I cup) icing sugar Approx 2 tablespoons hot water
Pre heat oven to 180C/160C if fan assisted, Gas Mark 4. Grease the base and sides of a 23cm round cake tin, line base with greaseproof paper/baking parchment. Combine all cake ingredients including water in a large bowl or use an electric mixer until all ingredients combined well and mixture is smooth. Pour into cake tin and level the top. Bake for 1.5 hrs. Allow to stand for 5 mins before turning out onto wire rack to allow to cool before spreading with chocolate icing.
Make Chocolate Icing by melting chocolate in bowl over hot water, gradually sift in icing sugar, then add enough hot (not boiling) water to mix to a spreadable consistency before icing cake.