Ingredients:
300g good quality dark chocolate
200g butter,chopped
1/4 cup strong black coffee
1/4 cup cocoa
1 tsp vanilla extract
1 cup caster sugar
3 eggs, lightly beaten
3/4 cup self raising flour
thick cream, to serve
ICING: 200g Dark chocolate and 1/2 cup cream
Method:
-Preheat oven to 160, no fan.
-Grease and line a 20cm round cakepan.
-Chop choc and place in a heatproof microwave safe bowl with the butter and coffee. Microwave, uncovered, for 2-3 minutes on High/100% stirring every minute with a metal spoon until smooth. Add cocoa while warm, whisk until smooth.
-Whisk in vanilla, sugar and eggs. Sift flour over the mixture and stir gently to combine.
Bake for 55-60 mins or until a skewer inserted into the middle has moist crumbs clinging to it. Stand in pan to cool completely
Icing: melt choc and cream for 1 min in the microwave, stir well and leave for another minute to cool slightly then drizzle over cake.
I baked them as cupcakes.
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