Directions

1. Take whatever you need out of the fridge so that all the ingredients can come to room temperature. While that’s happening, melt the chocolate truffles, from the cake ingredients list, in a good-sized bowl, either in the microwave or suspended over a pan of simmering water. Set aside to cool slightly.

2. Preheat the oven to gas mark 4/180°C/160°C Fan/350ºF, and butter and line a 23cm / 9 inch springform cake tin.

3. Beat together the sugar and soft butter until airy and creamy, and then add the runny honey. Add one of the eggs, beating it with a tablespoon of the flour, and then the other egg with another tablespoon of flour. Fold in the melted truffles, then the rest of the flour and the bicarbonate of soda. Add some sieved cocoa, and last of all, beat in the boiling water. Mix everything well to make a smooth batter and pour into the prepared tin. Cook for up to an hour and a half, checking the cake after 45 minutes and if it is catching, cover the top lightly with foil, then check every 15 minutes.

4. Remove the cake from the oven and let it cool completely in the tin on a rack.

5. To make the glaze, bring the water and runny honey to a boil in a small-medium saucepan, then turn off the heat and add the finely chopped truffles, swirling it around to melt in the hot liquid. Leave it for a few minutes then whisk together. Sieve in the icing sugar and whisk again until smooth.

6. Choose your plate or stand and cut out four strips of baking paper to form a square outline on the plate. This is so that when you sit the cake on and ice it, the icing will not run out all over the plate. Unclip the tin and sit the cooled cake on the prepared plate. Pour the icing over the chocolate cake and smooth it down the sides

7. P.s. The glaze stays tacky for ages (this is what gives it its lovely melty gooeyness) so ice in time for the glaze to harden a little; at least an hour before you want to serve it. Then very gently slide out the strips of baking paper to reveal a clean plate!