200 grams of butter
100 grams of cooking chocolate 70% cocoa
1 tablespoon of coffee
175 grams of self-raising flour
30 grams of cocoa powder
300 grams of caster sugar
3 medium eggs (beaten)
5 tablespoons of sour cream
For the icing:
300 mls double cream
2 tablespoons caster sugar
200 grams of cooking chocolate 70% cocoa broken into pieces
Method: Preheat oven to 160 degrees Celsius or 320 degrees fahrenheit. Mix butter, chocolate and coffee into a saucepan. Heat gently until everything melted and mixed. Leave for a few minutes to cool. Mix the flour, cocoa powder and sugar in a bowl. Add the eggs, buttermilk, beat in the chocolate mixture until smooth. Pour into greased 8 inch or 20 cm round baking tin and bake for approx. 45 minutes. Cool in the tin and then turn onto a wire rack to cool.
Icing: Boil cream and sugar in a saucepan then add in chocolate stirring well and beat with a wooden spoon. Leave to cool stirring occasionally. After approx. 40 minutes it will be ready, ice the cake and leave for 30 minutes to set.