Yield: 6 servings
|1½ cup||Hot Water|
|2 cups||Castor Sugar|
|1 tablespoon||Instant Coffee|
|200 grams||Dark Cooking Chocolate|
|1½ cup||SR Flour|
|125 grams||Dark Cooking Chocolate|
|125 grams||Unsalted Butter|
1) Melt butter in double boiler, stir in combined coffee and hot water, then chocolate & sugar. Stir until smooth. 2) Sifted dry ingredients into 3 lots. 3) Place melted ingredients into electric mixer bowl and gradually beat in dry sifted ingredients individually.
4) Add eggs and vanilla and beat well. 5) Greased and base line a 25 cm cake tin & pour in mixture. 6) Bake in slow oven (150 deg, C) for approx 2,5 hours. 7) Stand for 5 minutes before turning out of tin.
Icing: 8) Melt chocolate and butter in double boiler and beat with a wooden spoon until smooth. 9) Pour over cold cake and smooth out.
Note Cooking time may vary. Cake is cooked when skewer comes out reasonably clean.