Walnut Chocolate Cake

This was the blowtorch cake for the boys 15th birthday - I needed a cake that would accommodate 15 candles in two rounds, as the requested cakes pavlova and icecream cake, neither of which suffers candles gladly. I turned out to be a grand success, despite all my experiments - I happened to have walnuts, but didn't have any buttermilk, and I used dextrose not sugar. -oh, and I wanted to use my new ring cake tin.
Turn on the oven to 180 C. Melt a little butter and then swirl it around in the cake tin, then sprinkle flour and shake that around till the tin is coated with flour. Don't be kanjoos with either the butter or flour please.

Put 2 cups of dextrose sugar and 1.5 cups of olive oil (recipe asks for rice bran oil, but I used extra virgin because I didn't have any other oil) into the mixer and beat till it looks smooth, add 2 large eggs and 2 capfuls of vanilla essence( 2 tsps if you can be bothered to getting out the tsp measure), beat all till creamy pale yellow.
In a jug mix 1/2 cup plain curds or youghurt and 1/2 cup full cream milk. 1.5 tsp of baking soda and 2 tsp white vinegar.  Chop up 1 cup of walnuts.
Sift 1 1/4  cup plain flour, 1 1/4 cup self raising flour and 1/4 cup cocoa into a large bowl that will hold all the ingredients. Make a well in the flours and add the milk and egg mixtures, stir gently to combine. Add the walnuts and make sure that the mixture is smooth, without beating too violently.
Pour cake mixture into tin, and place in the center of the oven.
Bake for an hour, but check after 40 minutes. When well risen, test with a skewer.. When cooked, take it out of the oven and cool it on a wire rack in the tin. After 10 minutes, take it out of the tin, and allow to cool completely on a wire rack - this will take at  least 2 hours.

Put a large saucepan filled with water on the stove, and let  it come to the boil. Turn off. In a small saucepan, put 2 tablespoons of cocoa and 3 tablespoons of water, Place pan over the hot water and stir till smooth thick. Remove from hot water, keep stirring.. Reheat the water in the larger pan till boiling, and take off the heat. Now place the smaller pan over the water, and add the 1 cup of dextrose, little by little,, beating all the time. It will become smooth, glossy and thick. Remove and allow to cool. If the cake has just been baked, and there is no prospect of it being cool enough for icing any time soon, leave the icing pan over the hot water, and beat again before spreading. When the glaze and cake are both cool, spread-drip the glaze  over the top of the cake. It will form a smooth, crunchy glaze.