Yield: 6 servings
| Measure | Ingredient |
|---|---|
| \N \N | Cake: |
| 250 grams | Butter |
| 1½ cup | Hot Water |
| 2 cups | Castor Sugar |
| ¼ cup | Cocoa |
| 1 tablespoon | Instant Coffee |
| 200 grams | Dark Cooking Chocolate |
| 1½ cup | SR Flour |
| 2 \N | Eggs |
| \N \N | Vanilla |
| \N \N | Icing: |
| 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.