I like to make the frosting first, you melt 175gs of butter, and then add 300gs of dark chocolate, about 30 grams of muscavado sugar and around 120mls of water. This makes it a really really liquidy mixture, to the point that you won't think it will ever be icing consistency, but what you need to do is whisk it every so often as it cools, this will gradually make it really glossy and thick, and then all of a sudden it will change into the perfect consistency to frost a cake with!
It is obviously quite a rich cake, so I decided to pair it with some redcurrants, I absolutely love them, they are so tart so add a bit of sharpness, and look like little jewels, perfect for this cake!
Combine the cocoa, muscavado sugar and boiling water in a bowl, mix well and leave to the side. Cream the butter and sugar (quelle suprise), add in the vanilla then alternate mixing in the dry ingredients and the two eggs (I sometimes use 3 eggs if they are a bit small, who ever said you have to be mega strict about measures when baking exaggerated, its more important that your technique and judgement are right). Then simply fold in the cocoa mixture and pour into two tins and bake for around 30mins at 180 degrees/gas 4.
Soph x