Tessa says,"This is exactly the kind of chocolate cake i loves as a child. Sometimes i make this just chocolate, sometimes halved and filled with not-too-sweet raspberry or strawberry jam or puree and a few dollops of cream(and then i don't ice it). If you like, you might also add some chopped nuts in with the flour or scatter some over the top."
Chocolate cake with icing
Tessa Kiros, Apples for jam(page. 311)
Cuts into 10-12 slices
180g (6½ oz) butter
50g (1¾ oz) Dark semi-sweet chocolate, broken up
30g (1 oz) unsweeted cocoa powder
3 eggs, separated
180g (6½ oz) caster sugar
125g (4½ oz)/1 cup) all-purpose flour
1½ teaspoons baking powder
3 tablespoons milk
80g (2¾ oz) butter, softened
60g (2¼ oz) confectioners (icing) sugar
30g (1 oz) unsweetened cocoa powder
2 tablespoons milk
2 generous teaspoons golden syrup
Preheat the oven to 180C (350F/gas 4). Butter and flour a 24cm(9½ inch) springform tin. Melt the butter in a small saucepan over low heat, then add the chocolate and cocoa and stir until melted. Remove from the heat. Whisk the egg whites in a bowl until they are creamy and stiff. In another bowl, whisk the egg yolks until they are foamy, then beat in the sugar. Add the chocolate mixture, a bit at a time initially to acclimatize the eggs. Next, sift in the flour and baking powder and mix well. Add the milk and mix until smooth.
Carefully fold in the beaten whites, trying not to deflate them, and gently mix until they are completely incorporated into a fluffy but dense mixture. Scrape out into the thin and bake for about 30-35 minutes. Remove from the oven and cool completely in the tin before moving to a serving plate.
For the icing, whip the butter with the icing sugar until fluffy. Whisk in the cocoa a bit at a time so that it doesn't fly everywhere. When it is completely incorporated, add the milk and golden syrup and whisk until very smooth. Spread it over the top of the cake with a spatula, using swift smooth strokes. I like it not completely smooth but in chocolate waves.