Cake
6 oz/ 150 g/ 1 ¾ cups self-rising flour
2 large eggs, separated
6 tbsp each water/oil
6 oz/ 150 g/ ¾ cup caster sugar
1 tbsp rum
1 ½ oz/ 40 g/2 tbsp cocoa

Filling
3 oz/ 75 g/ 6 tbsp butter
6 oz/ 150g/ ¾ cup icing
2 tbsp warm water
a few drops vanilla essence
sugar

Icing
4 oz/ 100g/ ½ cup icing
2 tsp cocoa
sugar
warm water

Put the flour, cocoa, oil, rum and egg yolks into a large mixing bowl and beat well with a wooden spoon. Whisk the egg whites until stiff.  Then, using a metal spoon, fold into the chocolate mixture. Divide the mixture between two 8-inch (20 cm) sandwich tins and bake at gas mark 4, 350 degrees F, 180 degrees C for about 35 minutes. Remove from the oven and cool on a wire rack.

To make the filling, beat the batter and sifted icing sugar together with a tablespoon or two of warm water and one or two drops of vanilla essence until smooth. Use to sandwich the two cakes together.

To make the icing, dissolve the cocoa in a tablespoon of hot water. Sift the icing sugar into a bowl and beat in the cocoa mixture, adding a little more warm water. The icing should only be drizzled on the top of the cake.
 

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