For the cake

100g dark chocolate broken into pieces
275g light muscovado sugar
225g soft butter
125ml runny honey
2 medium eggs
200g plain flour
1tsp Bicarbonate of soda
1tsp cocoa powder
250 ml boiling water 

For the glaze

60ml water
125ml runny honey
175g dark chocolate 75 g icing sugar


Have all ingredients at room temperature, whilst this is happening melt the chocolate from the cake part of the recipe in a good sized bowl, set aside to cool slightly.

Preheat oven to 180 degrees or gas mark 4.  Butter and line a 23cm spring form cake tin.

Beat together sugar and soft butter, then add the honey. Add one egg  with a tablespoon of flour then the other egg with another tablespoon of flour. Fold in the melted chocolate and then the rest of the flour and the bicarbonate of soda. Add the sieved cocoa powder and last of all add the boiling water, mix very well to make a smooth batter and pour into prepared tin. Cook for up to an hour and half ,  check after 45 minutes and if the cake is catching cover the top with foil.


Let the cake cool completely on a wire tray.


To make the glaze, bring the water and honey to the boil in a smallish saucepan then turn off the heat and add the finely chopped chocolate swirling it round to melt in the hot liquid. Leaving it for a few minutes then whisk together. Sieve in the icing sugar and whisk again till smooth.


Choose your plate or stand and cut out four strips of paper and make a border outline on the plate, this is so that when you sit the cake on the plate and ice it, the icing  will not run all over the plate.


Put the cake on the plate and pour  the icing over the cold cake. And smooth it down the sides,  this icing will take some time to set so do it at least an hour before serving.  You can then gently slide out the strips.


To finish this off you can crush A Crunchie and sprinkle over the top.

Margaret Wilson Ormskirk & Crosto