250g cold unsalted butter, chopped150g dark chocolate, chopped
2 cups [440g] castor sugar1 cup [250ml] water
1/3 cup [80ml] whisky1 tablespoon dry instant coffee
1 ½ cups [225g] plain flour & ¼ cup [35g] SR flour [to make gluten free, use 1 ¾ cups gluten free flour and ¼ tsp gluten free baking powder]¼ cup [25g] cocoa powder
2 eggs, beaten lightly
Grease 23cm swuare slab cake pan, line base with baking paper [DO NOT USE A SPRINGFORM PAN OR YOUR CAKE WILL LEAK ALL OVER YOUR OVEN – I KNOW THIS FROM EXPERIENCE].Combine butter, chocolate, sugar, water, whisky and coffee in medium saucepan, stir over heat until butter and chocolate melt. Transfer mixture to large bowl; cool.
Stir in sifted flours and cocoa, then eggs; pour mixture into prepared pan.Bake in moderately slow oven [160 C] for 1 ¼ - 1 ½ hours. Stand cake in pan 30 minutes; turn onto wire rack to cool.
Serve dusted with sifted icing sugar, or ice with chocolate ganache for an even richer cake experience!__________________________________________________________
CHOCOLATE GANACHE: combine 200g melted dark chocolate and ½ cup cream. Refrigerate 30 minutes till thick and spread over cake. Decorate with chocolate curls and strawberries.