Willie says ‘I’ve taught all my friends how to make this cake. It’s the king of cakes and simply sexy, the way to everyone’s heart.!’
For the cake
180g cacao, finely grated
250g unsalted butter
50g light muscovado sugar
125g golden caster sugar
100g ground almonds
For the icing
250ml double cream
75g golden caster sugar
90g cacao, finely grated
1 Preheat the oven to 170°C (fan). Line a 25cm springform cake tin with baking paper.
2 For the cake, melt the cacao and butter by placing them in a heatproof bowl over a pan of simmering water.
3 Meanwhile, beat the eggs with the muscovado and caster sugar until pale and doubled in volume.
4 Stir the cacao mixture into the eggs. Fold in the ground almonds, then tip the cake mix into the prepared tin. Bake for 35 minutes, or until slightly but evenly risen all over and a knife inserted into the centre comes out clean.
5 Leave to cool in the tin.
6 Prepare the icing by gently heating the cream and sugar until almost boiling. Remove from the heat then stir in the cacao until it has melted. Leave to cool then spread over the cake.
Willie ’s Tip - Dust with icing sugar or cocoa powder instead of the icing. Keep the cake at room temperature – it can go too solid if put in the fridge.