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Preheat oven to 180C, grease and flour
two 20cm sandwich tin.
-
Beat whole eggs and sugar until pale,
glossy and thick.
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Add butter and cocoa to boiling water,
stirring until combined.
-
Sift flour over surface of egg mixture
and fold in lightly with cocoa mixture.
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Divide mixture evenly between prepared
tins.
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Bake for 15-20 minutes or until cake
springs back when touched.
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Turn out onto a cake rack to cool.
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Split each sponge layer in half.
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To prepare filling: put cream in a
bowl and sprinkle over cocoa and sugar.
-
Chill for at least 30 minutes, whip
until thick.
-
Join cake layers together with
filling.
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To prepare icing: sift together icing
sugar and cocoa in a pan.
-
Combine with water and vanilla, heat
very carefully, stirring constantly until mixture becomes thin and
smooth.
-
Pour over sponge, spreading with a
warm palette knife.