INGREDIENTS
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Chocolate Cake
500g self-raising flour
60g cocoa powder
2g salt
400g caster sugar
200g unsalted butter
400g condensed milk
250g dark chocolate
200ml boiling water
Eggs
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Chocolate Icing
330g granulated sugar
330ml milk
420g dark chocolate
155g butter
90ml double cream
Method
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Chocolate Cake
Butter a 20cm springform tin or 2 sandwich tins and line with buttered, floured parchment paper.
Sieve the flour, cocoa powder and salt into a bowl.
Place the sugar, butter, condensed milk, chocolate and boiling water into a saucepan and melt gently over a low heat until smooth and glossy.
Add the melted mixture to the dry ingredients and beat slowly until combined, then add the eggs. Pour into the prepared tins and bake at 170°C for 35–45 minutes. Check with a skewer — it should come out mostly clean, with a slight gooeyness.
Turn out and cool on a wire rack, then cut each cake in half horizontally.
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Chocolate Icing
Place the sugar and milk in a pan and heat gently until dissolved.
Bring to a simmer and cook for 8 minutes.
Remove from the heat, add the chocolate and stir until melted, then add the butter and finally the cream, stirring until smooth and glossy.
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Assembly
When the cake is completely cool, spread half the glaze between the layers.
Stack the cake neatly, warm the remaining glaze slightly, then place the cake on a wire rack with a tray underneath and pour the glaze over the cake 3–4 times until fully coated.
Chill for 1 hour to set.