I can’t exactly remember where Mum brought home this recipe from it was either a Guide family camp or someone from an old staff room probably eight or so years ago and from then on, she has cooked it for many staff morning teas, birthdays etc. It is very rich and decadent and when I was younger I did find it too rich to eat, not now though 🙂
250g cooking margarine
1 1/2 cups hot water
1 tblsp instant coffee (we use nescafe 43)
200g dark cooking chocolate broken into pieces
2 cups white sugar
1 1/2 cups self raising flour
1/4 cup cocoa
2 tsp vanilla
Melt butter in large saucepan. Add water with coffee dissolved in it, chocolate and sugar.
When well mixed, remove from heat and add SR flour, cocoa, eggs and vanilla.
Mix thoroughly and poor into deep, square, well-greased tin that has greased greaseproof paper lining it (do not use a spring form pan).
Bake for 1 1/2hrs at 150ÂºC
Remove from oven and turn out straight away.
100mls thickened cream
200g dark chocolate broken into pieces.
Heat cream until it is just about to boil. Remove from heat and stir in chocolate. Leave to thicken and then pour and smooth over cake.
Serve with thickened, dollop or whipped cream or ice-cream or strawberries. mmmm so yummy