6. Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes, depending on the oven and size of the pan.
7. Let the cake cool in the tin for 30 minutes and then pour it onto a serving plate.
Remove the pan and allow the cake to cool completely before frosting.
The icing:
1. While the cake is cooling, prepare the chocolate icing.
Place the finely chopped chocolate and cream in a glass or metal bowl.
Add to a pot of water over medium heat to create a water bath.
The steam heats the ingredients as you stir until everything is dissolved and smooth.
2. Pour the frosting over the cooled cake, allowing it to drip down the edges.
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