Top chocolate cakes

For the icing
200g plain chocolate
100g icing sugar
100g unsalted butter
3 tbsp maple syrup

1. Butter and flour a 20–23cm/8–9in cake tin. Preheat the oven to 180C/350F/ gas mark 4. Melt the chocolate over a pan of simmering water or carefully in a microwave.
2. Cream together the butter and sugar until pale and fluffy. Gradually add the beaten eggs, whisking to incorporate.
3. Sift together the flour, cocoa powder and salt and quickly whisk into the butter mixture along with the maple syrup and melted chocolate. Spoon into the tin and bake for 25–30 minutes or until a cocktail stick inserted in the middle comes out clean. Cool on a rack while you make the icing.
4. To make the icing place all the ingredients in a glass bowl and melt over a pan of simmering water (or carefully in a microwave), stirring every minute or so until smooth and well combined. Allow to cool slightly. When the cake is cool remove it from the tin and ice the top and sides. Serve with single or double cream if desired.

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