Cake: 1 1/2 c SR Flour
250 g Butter 2 Eggs
1 1/2 c Hot Water Vanilla
2 c Castor Sugar Icing:
1/4 c Cocoa 125 g Dark Cooking Chocolate
1 tb Instant Coffee 125 g Unsalted Butter
200 g Dark Cooking Chocolate
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.
Yields
6 servings