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Foodgeek: |
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Rating: |
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Servings: |
16 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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8-3/4 oz. butter
5-1/4 oz. dark chocolate
2 coarsely granulated sugar
1-1/4 cups hot water
1 tbsp. dry instant coffee
1-1/2 cups all-purpose flour
1/4 cup self-raising flour
1/4 cup cocoa
2 eggs
5 drops vanilla essence
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Directions:
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Grease a 23 cm cake tin quite lavishly. Chop up the butter and chocolate and combine with the sugar, vanilla essence, water and coffee in a double saucepan or heat proof bowl. Stir over hot water until it has all melted. Cool the mixture until it's lukewarm. Transfer the mixture to a large bowl, stir in sifted flours and cocoa, and then finally, the eggs. Pour the mixture into the greased pan and bake in a moderately slow oven (I find 150°C best) for about 1.25 to 1.5 hours. Let the cake stand for 10 minutes before turning onto a tray.
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This cake is great served either hot or cold.
Serve small servings
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