2 cups cake flour (sifted)
1 ½ cups cocoa powder (sifted)
100 g. butter 1 cup sugar (sifted)
1 cup water
2 T. coffee
1 tsp baking powder
1 tsp baking soda
2 bars dark unsweetened chocolate
3 T. butter
Preheat oven to 200 degrees C. Prepare the baking pan. Combine flour, cocoa powder, baking powder and baking soda. Dissolve coffee in water and set aside. In a separate mixing bowl, cream butter and sugar until well blended, add eggs one by one while continue beating, and add the flour mixture to the egg mixture, add the coffee mixture. Continue beating until smooth. Pour the mixture into the pan and bake for 20 to 30 minutes. Let cool in a cooling rack and prepare the icing.
To prepare chocolate icing:
In a deep saucepan, boil 2-3 cups water. Cut the bars into smaller cubes. In heatproof mixing bowl or saucepan put the butter and chopped chocolate and place the saucepan over the boiling water. The chocolate must melt gently with the heat of the steam coming from the boiling water underneath. This is to avoid direct heat to the chocolate coz it easily burns. When the butter and chocolate has melted, mix thoroughly until well combined.When the cake has completely cooled, invert the cake and divide into two layers. Cover the first layer with the icing and place the other layer. Spread the remaining icing on the top layer.