Cake:
    250 g  Butter

  1 1/2 c  Hot Water

      2 c  Castor Sugar

    1/4 c  Cocoa

      1 tb Instant Coffee

    200 g  Dark Cooking Chocolate

  1 1/2 c  SR Flour

      2    Eggs

           Vanilla
           Icing:
    125 g  Dark Cooking Chocolate

    125 g  Unsalted Butter

  1) Melt butter in double boiler, stir in combined coffee and hot

  water, then chocolate & sugar. Stir until smooth. 2) Sifted dry
  ingredients into 3 lots. 3) Place melted ingredients into electric
  mixer bowl and gradually beat in dry sifted ingredients individually.
  4) Add eggs and vanilla and beat well. 5) Greased and base line a 25

  cm cake tin & pour in mixture. 6) Bake in slow oven (150 deg, C) for
  approx 2,5 hours. 7) Stand for 5 minutes before turning out of tin.
  Icing: 8) Melt chocolate and butter in double boiler and beat with a
  wooden spoon until smooth. 9) Pour over cold cake and smooth out.
  Note Cooking time may vary. Cake is cooked when skewer comes out
  reasonably clean.