50g cocoa powder
50 ml boiling water
100g soft butter
3 large eggs
275g caster sugar
50ml milk
175g self raising flour
1 teaspoon baking powder
4 tablespoons apricot jam, no bits
Fudge topping
150ml double cream
200g milk chocolate
50g white chocolate
Line a 12 x 8 in tin with greaseproof paper. Preheat oven to gas 4.
Mix cocoa and boiling water in a boil until it forms a smooth paste. Add a bit more water if you need to. Beat in the butter. Make sure you go round the bowl with a rubber spatula as some of the cocoa will have got stuck to it.
Warm the cream in a pan while breaking up the milk chocolate. When the cream is warm and steaming ever so slightly, add the milk chocolate and stir until it's melted. Transfer the fudge to a cold bowl to cool it quicker. You can put it in the fridge if you're in a hurry but some of the shine might be lost. Cool it until it is thick enough to spread on the cake without running off.