Grease and base line two 20 cm (8 in) sandwich tins. Preheat oven to 160 °C fan, 180 °C conventional, gas mark 4.

For the cake: Put the cocoa powder and boiling water into a smallish bowl and mix to a smooth paste. Put the remaining cake ingredients, except for the CDM Small Chunks into a large mixing bowl with the cocoa paste. Using an electric whisk, beat until well combined.

Stir in the CDM Small Chunks and divide the mixture between the prepared cake tins. Bake for 25-30 minutes or until well risen and shrinking away from the sides of the tin. Allow to cool.

For the ganache: Melt the chocolate in a bowl over a saucepan of simmering water. Heat the cream in a saucepan until just boiling. Pour the cream over the melted chocolate. Stir until smooth and glossy. Set aside for 1-2 hours or until thick enough to spread easily over the cake.

To assemble the cake, remove from the tins and sandwich the two cakes together with a little of the ganache. Place on a serving plate and ice the cake all over with the remaining ganache. Scatter generously with the CDM Small Chunks.