Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease a 1.75 litre (3 pint) ring mould and line with strips of baking parchment.

Measure all the cake ingredients, except the cocoa and water into a large bowl. Beat until thoroughly combined. Dot about half of this mixture in small spoonful’s into the base of the prepared tin.

Mix the cocoa powder and warm water together in a small bowl and then mix into the remaining cake mixture. Dot this mixture over and between the plain sponge in the tin until all is used up. Swirl a little with a knife, then carefully level the surface.

Bake in the oven for 40 minutes or until well risen and the top of the cake springs back when lightly pressed. Leave to cool in the tin for a few minutes before turning out. Peel off the parchment and finish cooling on a wire rack.

To make the icing: break the dark chocolate into pieces and melt gently with the water and the butter in a bowl set over a pan of hot water, stirring occasionally. Pour over the cake and then leave to set for about 1 hour.

Break the milk chocolate into pieces then melt it in a small bowl over a pan of simmering water. Spoon into a pipping bag, cut off the tip of the bag and drizzle the chocolate over the top of the dark chocolate icing. A quicker option is to creatively drizzle the milk chocolate with a spoon. Leave to set.

If you are serving this at Easter, then you could also add some gluten-free chocolate eggs and chicks for extra decoration. Otherwise, simply have the melted chocolate icing. Enjoy!