1 tablespoon ground coffee
0.75 cup boiling water
100 grams dark cooking chocolate, chopped
0.5 cup caster sugar
0.75 cups self-raising flour
0.5 cup cocoa
2 teaspoons vanilla
Melt butter in large bowl, stir in combined coffee and boiling water, then chocolate and sugar. Stir until smooth. Gradually beat in dry ingredients. Add egg and vanilla and beat well. Pour into greased and lined cake tin (or use silicone bakeware). Bake at 130 degrees Celsius for 1 to 1.5 hours (check with a skewer after one hour). Allow to cool a little before turning out of tin. When cold, place on serving plate and top with chocolate icing ...
50 grams dark cooking chocolate, chopped
50 grams unsalted butter
Melt chocolate and butter together, cool to room temperature; beat with wooden spoon until thick and spreadable.
Update: Saturday 14 February 2015
Today I tried making this recipe into mini cakes instead of one large cake. It worked really well! Just reduce the cooking time by about one-third (they were done to perfection after about forty minutes). Makes about nine to twelve muffins/cupcakes, depending on the size of your muffin trays.