Page 222 - CMC Recipe Book

Method
Heat the oven and line the tin with parchment.
Make the icing first. Put all the ingredients except for the chocolate in a pan and bring to the boil, making sure everything is dissolved. Turn off the heat and add the chocolate, mix then leave for a moment. Whisk it all together until you have a dark glossy icing. Leave to cool stirring occasionally.
Put the flour, bicarbonate of soda, salt, instant coffee and cocoa in a bowl and stir to mix.
Mix together the water, oil and vinegar. Mix into the dry ingredients then pour in to the prepared tin.
Bake in the oven until a skewer comes out clean and the cake is starting to come away from the sides of the tin.
Once the cake is cooled and the icing is cooled pour the icing on the top of the cake and sprinkle with hundreds and thousands.