Method

​1 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.

2 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 spoonfuls into the base of the prepared tin.

3 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.

4 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.

5 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.

6 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!