Ingredients:
1 1/2 cups (185 g / 6 oz) self-raising flour
1/2 cup (60 g / 2 oz) plain flour
1/2 cup (40 g / 1 1/4 oz) cocoa powder
250 g (8 oz) butter, chopped
1 tablespoon oil
1 1/2 cups (375 g / 12 oz) caster sugar
1 tablespoon instant coffee powder
2 eggs. Lightly beaten
Topping:
150 g (5 oz) butter, chopped
150 g (5 oz) dark chocolate, chopped
Preparation:
- Preheat oven to 160 C (315 F). Brush a 20 cm round tin with oil, line base and side with paper.
- Sift the flours and cocoa powder into a large mixing bowl and make a weill in the centre.
- Combine the butter, oil chocolate, sugar and coffee powder with 1 cup (250 ml / 8 fl oz) water in pan. Stir over low heat until the chocolate and butter are melted, and the sugar is dissolved. Remove from the heat. Pour the chocolate mixture into the well in dry ingredients. Wisk until just dombined. Add the eggs and mix well.
- Pour the mixture into the tin and bake for 2 hours. Leave in the tin to cool completely, then turn out onto a wire rack. Pour the topping* over the cake and allow it ti run down the side.
*Topping: combine the butter and chocolate in a pan. Stir over low heat until the butter and chocolate are melted. Remove from the heat and allow the mixture to cool slightly.
