Addictively delicious chocolate cake

Chocolate cake: preheat the oven to (180 °C / hot air oven 160 °C). Grease a 22 cm square baking tin and line it with baking paper. Mix the water, sugar, butter, cocoa and bicarbonate of soda in a large saucepan. Put on the heat, stir and do not let boil until the sugar dissolves and the butter has melted. Then bring to the boil and turn the heat down low. Leave to simmer, uncovered, for 4 minutes, making sure the pan does not overflow. Transfer to the stainless steel mixing bowl and allow to cool to room temperature. Then add flour to the bowl. Beat with the Flexi whisk (optional) on low speed (1) until everything is mixed. Add eggs and beat on low speed (4) until blended. Pour the mixture into the prepared baking tin. Bake for approximately 1 hour or until the test shows the cake is cooked. Leave in the baking tin for 5 minutes, then invert onto a metal rack to cool. Cover with the chocolate glaze.

Chocolate glaze: Mix the butter, water and granulated sugar in a small saucepan. Stir over low heat without boiling until the sugar has dissolved. Sieve the icing sugar and cocoa into a bowl, then gradually stir into the warm butter mixture. Cover and refrigerate for 20 minutes or until cool and thickened. Beat with a wooden spoon until the glaze is spreadable.