4 Chocolate Loaf Cake (sickly But My Favourite)

i wish i could say this is my invention but it isnt, but still a favourite,hope you enjoy it also its yum.

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   PREHEAT GAS 3/ 170
   
   PLEASE DONT PANIC WHEN MAKING THIS LOAF, THE SAUCE WILL LOOK VERY THIN,BUT THATS SO IT SOAKS INTO THE LOAF PROPERLY, LEAVING THE INSIDE OF THE CAKE GOOEY IN PLACES AND MOIST.
   
   put the baking sheet into the oven to heat up, then line a 900g loaf tin with greased foil making sure there are no tares and leave an overhang all around the tin,put the flour,bicarb,cocoa,sugar,butter,eggs, vanilla and cream into the processor and whizz until smooth and combined, scrape down the inside of the processor with a spatula to incorporate everything properly and whizz again whilst pouring the boiling water down the funnel, then turn off the processor let it stand for a couple of minutes and stir in the chocolate chunks, pour the batter into the prepared tin levelling it off, then place it in the oven on the baking sheet for 1 hour, when its ready it will be risen,and a split will of formed down the middle (dont worry its meant too), test it with a skewer in the middle, it should come out pretty clean. leave it to stand if cooked on a wire rack still inside its tin. this next part can be done ten minutes before you remove the cake from the oven,put the sauce ingredients of cocoa, water and sugar into a small pan and boil for about 5 minutes,if you so wish you can take the sauce a little further to a caramel colour and set aside for a minute, take a skewer and skewer the cake here and there making tiny holes for the sauce to soak through,then pour over slowly and as evenly as possible the syrup allowing the syrup to soak into the cake as much as possible, this part can be messy, i advise you place the tin on a large plate or something to catch the over flow. once you have added the syrup let the loaf cool completely before removing it from the tin, grate over the remaining piece of chocolate so it sticks to the top of the loaf. if its wrapped up properly it will last about 5 days.
   
   
   
   THIS CAKE ISNT FOR SOMEONE WHO HAS NEVER BAKED BEFORE CAN BE A LITTLE BIT MORE DIFFICULT THAN YOUR AVERAGE SPONGE CAKE! ALL YOU CHOCOHOLICS ENJOY THIS,VERY STRONG FLAVOURED LOAF,ITS MY FAVE , YUM XX