CAKE

500ml  Water
660g  Caster Sugar (Superfine in the US)
250g  Butter
35g  Cocoa Powder
1  teaspoon bicarbonate of soda
450g  Self Raising Flour
4  Eggs

FUDGE FROSTING

90g  Butter
80ml  Water
110g  Caster Sugar
240g  Icing Sugar (Powdered in the US)

METHOD

Preheat oven to 180c (360f, gas mark 4).
Grease a deep baking dish, line with baking paper.

Combine the water, sugar, butter and combined cocoa powder and bicarb. in a medium saucepan, stir over heat without boiling, until sugar dissolves.
Bring to a boil, then reduce heat, simmer uncovered for 5 minutes.
Transfer the mixture to a large bowl, cool to room temperature.

Add flour and egg to bowl, beat until mixture is smooth and paler in colour (You will probably need an electric mixer for this).
Pour mixture into your greased dish.

Bake cake in preheated oven for around 50 minutes.
Let cake stand for 10 minutes before turning onto a wire rack to cool.

FROSTING

Combine the butter, water and caster sugar in a small saucepan, stir over heat without boiling until the sugar dissolves.
Sift the icing sugar and cocoa powder into a small bowl, the gradually stir in the hot butter, water & caster sugar mixture.
Cover & refrigerate for about 20 minutes or until frosting thickens.
Beat until spreadable.

Spread cold cake with the frosting.

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