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1
For the cake:
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2
Sieve the flour and cocoa powder and set aside.
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3
Cream the butter and sugar together until soft and light, stir in the orange rind.
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4
Break chocolate into a bowl (I recommend that you use 70% cocoa solid minimum), add boiling water and stir until the chocolate is melted and well blended.
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5
Lightly whisk the eggs and gradually beat into the butter and sugar mixture.
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6
Beat in the melted chocolate, and then fold in the flour/cocoa mixture with a metal spoon.
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7
Spoon the mixture into two greased and lined tins and bake at 180/350/Gas 4 for 25-30 minutes, until cake shrinks away from the sides of the tin.
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8
Allow to cool slightly in tins, and then turn out on wire rack. When cold, slice each cake horizontally to make 4 layers. Using a thin layer of jam, sandwich all layers of the cake together.
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9
Fudge coating:
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10
Sift icing sugar and cocoa and set aside.
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11
Put the butter, water and caster sugar into a saucepan and heat gently, stirring to dissolve the sugar. Bring to a simmer.
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12
Pour the hot mixture into the sieved icing sugar/cocoa mixture; mix together until its thick enough to coat the back of a spoon.
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13
Pour coating quickly over the cake; smooth over the sides. Leave to set before serving.
