75 g (3 oz) plain chocolate
50 g (2 oz) clear honey
100 g (4 oz) butter or margarine
75 g (3 oz) sugar
2 eggs
140 g (5 oz) self-raising flour
25 g (1 oz) unsweetened cocoa powder
5 g (1 1/2 level tsp) baking powder
2 - 3 drops vanilla essence
150 ml (1/4 pt) milk
50 g (2 oz) clear honey
100 g (4 oz) butter or margarine
75 g (3 oz) sugar
2 eggs
140 g (5 oz) self-raising flour
25 g (1 oz) unsweetened cocoa powder
5 g (1 1/2 level tsp) baking powder
2 - 3 drops vanilla essence
150 ml (1/4 pt) milk
for the Icing
50 g (2 oz) plain chocolate
45 ml (3 tbsp) water
25 g (1 oz) butter
200 g (7 oz) icing sugar, sieved
45 ml (3 tbsp) water
25 g (1 oz) butter
200 g (7 oz) icing sugar, sieved
method
1. Put the chocolate and honey into a small bowl over a pan of hot water. Stir until the chocolate has melted. Cool.
2. Cream together the butter or margarine and sugar until light and fluffy. Beat in the chocolate mixture, then the eggs.
3. Sieve together the flour, cocoa powder and baking powder. Stir in the flour mixture a little at a time, alternately with the vanilla essence and milk. Pour mixture into a lined 19 cm (7 1/2 in) round cake pan.
4. Bake in the oven at 180°C (350°F) Gas 4 for about 45 minutes. Turn on to a wire rack, leaving the lining paper on the cake to form a collar.
5. When the cake is cool, make the icing. Put the chocolate and water into a small saucepan and melt over a gentle heat. Remove from the heat and stir in the butter. When the butter has melted, beat in the icing sugar.
6. Spread the icing over the top of the cake and swirl with a palette knife. When icing is firm, remove the lining paper from the cake.
2. Cream together the butter or margarine and sugar until light and fluffy. Beat in the chocolate mixture, then the eggs.
3. Sieve together the flour, cocoa powder and baking powder. Stir in the flour mixture a little at a time, alternately with the vanilla essence and milk. Pour mixture into a lined 19 cm (7 1/2 in) round cake pan.
4. Bake in the oven at 180°C (350°F) Gas 4 for about 45 minutes. Turn on to a wire rack, leaving the lining paper on the cake to form a collar.
5. When the cake is cool, make the icing. Put the chocolate and water into a small saucepan and melt over a gentle heat. Remove from the heat and stir in the butter. When the butter has melted, beat in the icing sugar.
6. Spread the icing over the top of the cake and swirl with a palette knife. When icing is firm, remove the lining paper from the cake.
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