- Preheat oven to 175°C/350°F/Gas 4. Grease and line a 20cm/8″ cake tin.
- Put the chocolate and honey into a bowl and place over a pan of hot water. Stir until chocolate is melted, then leave to cool.
- Cream butter/margarine and sugar together. Beat in the chocolate mixture, then the eggs.
- Sieve the flour, cocoa and baking powder together. Stir into the mixture with the vanilla essence and the milk.
- Transfer to the prepared tin and bake for about 40 minutes. Turn onto a wire tray.
- When cake is cool, make the icing by melting the chocolate with the water in a saucepan over a low heat. Remove from heat, add the butter, when butter is melted beat in the sugar.
- Spread icing over the cake and make a swirl design with a knife.
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