Cake
2 cups water
3 cups Chelsea Caster Sugar
250g butter
1/3 cup Baking Cocoa
1 teaspoon bicarbonate of soda
3 cups self raising flour, sifted
4 eggs, lightly beaten
Chocolate coated macadamia nuts

Chocolate Ganache Icing
150g dark chocolate, finely chopped
1/4 cup cream

Preheat oven to 190ºC conventional or 170ºC fan forced. Line a round 28cm cake pan base with baking paper and lightly grease sides of pan.

Combine water, Chelsea Caster Sugar, butter, cocoa and bicarbonate of soda in medium saucepan; stir over heat, without boiling, until sugar dissolves. Bring to boil, reduce heat & simmer uncovered for 4 minutes. Transfer to a bowl. Cool to room temperature (this takes about 45 minutes).

Add flour and eggs; beat until just combined. Pour into pan and bake for 1 hour or until skewer comes out clean. Cool in pan 10 minutes then turn onto cooling rack. Spread top of cake with Chocolate Ganache Icing and decorate with crushed chocolate-coated macadamia nuts.

Chocolate Ganache Icing - Combine chocolate and cream in a small heatproof bowl, stir with metal spoon over pan of simmering water until melted and smooth. Cool for 10 minutes and drizzle over cake.