Chocolate Cake

Ingredients

For the chocolate cake:

 large eggs-
 All purpose flour-175g
sugar-175g
Softened butter-175g
1½  tsp baking powder
Cocoa powder-175g
4 tsp boiling water
A little icing sugar, to serve

For the chocolate spreading:

150ml  double cream
150g plain chocolate, broken into pieces
4 tbsp  jam

You'll also need:

2 x 17cm (7 in) deep sandwich tins, greased and lined with non-stick baking paper

Method

Preheat the oven to 180ºC.

Beat together the eggs, flour, sugar, butter and baking powder until smooth in a large mixing bowl.
Put the cocoa in separate mixing bowl, and add the water a little at a time to make a stiff paste. Add to the cake mixture.
Pour into the prepared tins, level the top and bake in the preheated oven for about 20-25 mins .
Leave to cool in the tin, then turn on to a wire rack to become completely cold before icing.

To make the icing: 

Measure the butter and chocolate into a bowl and carefully melt over a pan of hot water over a low heat, or gently in the microwave for 1 min (less than 540w microwave). Stir until melted, then set aside to cool a little and to thicken up.

To ice the cake: spread the jam on the top of each cake. Spread half of the icing on the top of the jam on one of the cakes, then lay the other cake on top, sandwiching them together
Use the remaining  icing to ice the top of the cake in a swirl pattern. Dust with icing sugar to cake.