Ingredients

• 250g/9oz dark chocolate (at least 70% cocoa solids)
• 250g/9oz unsalted butter
• 1 tbsp good-quality instant coffee
• 150g/5oz self-raising flour
• ½ tsp bicarbonate of soda
• 80g/3oz cocoa powder
• 500g/1lb 2oz caster sugar
• 4 free-range eggs
• 2 tbsp sunflower oil
• 125ml/4fl oz milk
• 150g/5oz plain flour
• 100g/3½oz chocolate (at least 70% cocoa solids)
• 50g/2oz unsalted butter
• 6 tbsp double cream
• 50g/2oz icing sugar

Directions

• Preheat the oven to 170C/340F/Gas 3½. Grease a 24cm/10in diameter cake tin and line it with baking paper.
• For the cake
• place the chocolate
• butter and coffee into a bowl set over a pan simmering water
• making sure the bowl does not touch the water.
• Stir until melted and smooth then remove from the heat and set aside.
• Mix together the flour
• bicarbonate of soda and cocoa into a large bowl. Stir in the sugar and make a well in the middle.
• Add the beaten eggs
• oil and milk into the well and stir gently to combine all the ingredients.
• Add the chocolate and butter mixture and stir to combine. The mixture will be wet and sloppy.
• Pour into the prepared baking tin and cook for one hour or until firm.
• Leave to cool completely before turning out of the tin.
• For the icing
• place all ingredients in a pan. Heat gently and stir until smooth.
• Once cake and icing have cooled
• spread the icing over the cake using a palette knife.