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

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.