Smooth Chocolate Cake

The next recipe I've tested in my search for the Best Chocolate Cake comes from Women's Weekly Cooking School book.  The recipe claimed to deliver a moist and dense cake because the mixture is boiled before being baked.  Indeed, this cake certainly had a lovely dense texture which I've been searching for! My friends rated it from a 7/10 to a 9/10.  The main feedback was that it needed an increase of cocoa.  What I particularly liked about this cake is that it was so smooth: the texture, the icing, and even the mixture itself before I baked it.  This may well have what it takes to be the Best Chocolate Cake, but I think it's too early in the search to say for certain.  For now, I give you this recipe and you can decide for yourselves.  By the way, this recipe results in enough batter for 3 cakes, or 2 rather large cakes.

Ingredients
3 cups caster sugar
250g butter, chopped
2 cups water
1/3 cup cocoa powder (or more)
1 tsp bicarbonate of soda
3 cups self-raising flour
4 eggs

Ingredients for Icing
90g butter
1/2 cup caster sugar
1/3 cup water
1 1/2 cup icing sugar
1/3 cup cocoa powder

Method
Preheat oven to 160 degrees (fan-forced) and grease and line 2 to 3 round baking tins (or recipe says a 26.5cm by 33cm baking dish will also work for 1 large cake).  Stir sugar, butter, water, sifted cocoa and soda in a medium saucepan over heat, without boiling, until sugar dissolves.  Bring to the boil.  Reduce heat; simmer, uncovered, for 5 minutes.  Transfer mixture to a large bowl; cool to room temperature.  Add flour and eggs to bowl; beat with electric mixture until mixture is smooth and pale in colour.  Pour mixture into pan.  Bake cake for 50 minutes.  Stand in tin for 10 minutes.  Meanwhile, make icing by stirring all the ingredients in a saucepan until mixture is smooth.  Cover and refrdigerate for 20 minutes or until it thickens.  Beat with a wooden spoon until spreadable.  Smooth over cake.  Decorate as desired.