Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.

For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.

Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)

Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.

Divide the cake batter between the sandwich tins and bake in the oven for 25–35 minutes, or until the top is firm to the touch and a skewer inserted into the center of the cake comes out clean.

Spread a little chocolate icing over the top of one of the chocolate cake and sprinkle some dry fruits.

Spread a little chocolate icing over the top of one of the chocolate cakes and sprinkle some dry fruits.

Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.