Ingredients
Satin chocolate glaze
Method
1.Grease a deep 19cm square cake pan, then line the base and sides with baking paper.
2.In a medium saucepan, combine the butter, chocolate, sugar, water and coffee; stir over a low heat, without boiling, until the butter is just melted and the mixture is smooth. Transfer chocolate mixture to a large bowl, allow to cool 10 minutes.
3.Preheat the oven to 150°C. Whisk the combined sifted plain and self-raising flours and cocoa into the chocolate mixture in two batches, then whisk in the eggs. Pour mixture into the prepared pan.
4.Bake in a slow oven for about 1 3/4 hours. Cover the cake pan with foil; cool cake in pan.
5.For the satin chocolate glaze, combine the chocolate and cream in a medium heatproof bowl, stir over barely simmering water until smooth.
6.Spread a thin layer of glaze over the cold cake. Stand remaining glaze at room temperature until thickened slightly, then spread over top and sides of cold cake.
7.Sprinkle the top with the decorations, if desired.
This cake can be made up to four days ahead. Store in an airtight container at room temperature.
Note
