| Cook Time | 100 minutes |
| Servings | serves |
Ingredients
- 1 cup Plain Flour
- 1 cup Self Raising Flour
- 1/2 cup Dark Cocoa Powder
- 1/2 teaspoon Bi Carbonate of Soda
- 2 1/2 cup Sugar
- 250 grams Dark Chocolate chopped
- 250 grams Butter
- 3/4 cup Water
- 1/2 cup Buttermilk
- 2 teaspoons Oil
- 2 tablespoons Instant Coffee
- 4 Eggs
Icing
- 200 grams Dark Chocolate chopped
- 200 grams Butter
Ingredients
Icing
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Instructions
- Preheat the oven to warm, 160 c. Brush a deep, 23 cm square cake tin with melted butter or oil. Line the base and sides with baking paper, extending at least 2 cm above the rim.
- Sift the flours, cocoa and bicarbonate of soda into a large bowl. Stir in the sugar and make a well in the centre.
- Put the chocolate and butter in a pan. Add the water and stir over low heat until the butter and chocolate dissolve. Using a large metal spoon, gradually stir the chocolate mixture into the dry ingredients.
- Whisk together the buttermilk, oil, coffee and eggs in a large jug and add to the cake mixture. Stir until the ingredients are well combined and smooth. Pour the mixture into the the tin and bake for 1 hour 40 minutes, or until a skewer comes out clean when inserted in the centre. Leave cake in the tin to cool completely before turning out.
- To make the icing, combine the chocolate and butter in a small pan and stir over low heat until smooth. Cool to room temperature, stirring often, until the mixture is thick enough to spread. Turn the cake upside down so that the uneven top becomes the base, and spread the icing completely over the cake. Allow the icing to set slightly before serving.
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