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To make the icing:
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- Mix the hot water with the cocoa powder to make a paste and allow to cool.
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- Beat the butter until pale and fluffy - this can be quite difficult with a relatively small quantity and you may need to start adding the icing sugar sooner to increase the bulk.
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- Keep adding the sugar, a spoonful at a time, beating between additions.
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- Add the cocoa paste and beat until it is well incorporated.
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- Put the icing to one side - not in the fridge or it will be too hard to spread neatly over the top of the cake.
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To make the cake:
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- Pre-heat the oven to 180C (350F/Gas 4).
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- Line a 21cm baking tin with baking paper.
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- In a large bowl using an electric beater whisk the eggs at high speed until doubled in volume.
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- Add the sugar and continue beating until pale and fluffy.
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- With the whisk still on high speed, add the oil in a slow steady stream. Keep beating until the mixture holds the shape of any trail across the surface.
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- Pour the water delicately round the edge of the bowl and then the melted chocolate.
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- Fold them both carefully into the mixture using a large metal spoon.
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- Sift the flour, almonds, baking powder and bicarb together over the cake mixture and fold in with smooth, light gestures.
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- Put the mixture gently into the prepared cake tin.
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- Bake for 65-75 minutes or until a skewer comes out clean when poked into the centre of the cake.
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- If the top of the cake seems to be browning too much before the centre is ready, simply balance a piece of baking paper or foil across the top of the tin and it will protect the cake from burning.
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- Leave the cake to cool for 10-15 minutes before turning it out onto a wire rack.
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- When it is completely cold, slice across horizontally and spread a third of the icing over the bottom half.
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- Replace the top and decorate with the remaining icing.
