Chocolate and Violet Fancies

Grease a cake tin measuring 30×23 cm. Preheat oven to 180˚C (160˚C fan, gas mark 4).

For the cake, put the cocoa powder into a mixing bowl, add the boiling water and mix to give a smooth paste. Then add the remaining ingredients and beat until smooth. Pour into the prepared tin, bake for about 30 minutes and leave to cool.

For the ganache icing, put the chocolate and crème fraîche into a heat-proof bowl and heat gently over a pan of simmering water, stirring until melted. Set aside to thicken a little.

With a biscuit or scone cutter, stamp out small cakes from the large tray bake. Cut in half and spread some chocolate ganache over the bottom half of the cake, before replacing the top.

Spread more chocolate ganache over the top of the cakes and decorate with crystallised violets and rose petals if using.