Ingredients
| 8-7/8 oz. | butter | | 5-1/3 oz. | dark chocolate | | 2 | coarsely granulated sugar | | 1-1/4 cup | hot water | | 1 tbsp. | dry instant coffee | | 1-1/2 cup | all-purpose flour | | 1/4 cup | self-raising flour | | 1/4 cup | cocoa | | 2 | eggs | | 5 drops | vanilla essence |
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Instructions
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.
Author's Comments
This cake is great served either hot or cold.
Serve small servings
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