Ingredients

Cake:
8 ounces butter
1 1/2 C. hot water
2 C. castor sugar
1/4 C. cocoa
1 Tbsp. instant coffee
7 ounces dark cooking chocolate
1 1/2 C. self-rising flour
2 eggs
Vanilla
4 ounces dark cooking chocolate
4 ounces unsalted butter

Cooking Instructions

Melt butter in double boiler, stir in combined coffee and hot water, then chocolate and sugar. Stir until smooth. Sifted dry ingredients into 3 lots. Place melted ingredients into electric mixer bowl and gradually beat in dry sifted ingredients individually. Add eggs and vanilla and beat well. Greased and base line a 10 inch cake tin and pour in mixture. Bake in slow oven (300 degree) for approximately 2-5 hours. Stand for 5 minutes before turning out of tin. Icing: Melt chocolate and butter in double boiler and beat with a wooden spoon until smooth. Pour over cold cake and smooth out.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)