Honey Chocolate Cake

Here is the recipe for Nigella Lawson's

Honey Chocolate Cake

we have been indulging in this weekend:

For the cake:

100 gr dark chocolate, broken into small pieces

275 gr. light muscovado sugar (I actually used dark sugar as that is what I had at hand)

225 gr soft butter

125 ml runny honey

2 eggs

200 gr plain flour (I had to add another 100 gr as it seemed too little)

1 teaspoon bicarbonate of soda

1 tablespoon cocoa

250 ml boiling water

Melt the chocolate in a good-sized bowl suspended over a pan of simmering water. Set aside and cool slightly.

Beat the sugar and butter

Add the honey

Add the eggs

Add the flour, melted chcolate, bicarbonate of soda, cocoa  and last of all the boiling water.

Bake at 180 degrees in a 23 cm springform cake tin for about 1 hr. Check to ensure it doesn't catch and burn on the top.

The Sticky Honey Glaze:

60 ml water

125 ml runny honey

175 gr dark chocolate

75 gr icing sugar

Bring the honey and water to a boil and add the chopped chocolate.

Leave for a minute and then whisk again.

Sieve in the icing sugar and whisk again until smooth.

Let it cool.

Ensure you put the completely cooled cake on the final cakeplate with strips of baking paper underneat to catch any drips from the icing. Ice at least an hour before serving so the glaze has a chance to set. Carefully remove the strips of baking paper and you have a clean plate with no drips.

Nigella decorated it with marsipan bees, while I had some lovely strawberries at hand.

It is very gooey and lovely honey chocolatey...