Chocolate Mud Cake

150g good quality dark eating chocolate (my wedding cake recommends good quality couveture chocolate)

2 cups castor sugar

250g butter

1 cup hot water

1/3 C coffee flavoured liquor (optional)

1 tablespoon instant coffee powder (optional)

1/4 C cocoa powder (sifted)

1+ 1/2 C plain flour (sifted)

1/4 cups self raising flour (sifted)

2 eggs, beaten  

Combine the butter, chocolate, sugar, water, coffee flavoured liquor and coffee powder over a low heat until the chocolate melts and the sugar is dissolved. Transfer mixture from saucepan to a large bowl and allow mixture to cool to room temperature. Whisk the eggs, then add to the cooled mixture and whisk to combine. Sieve the flours and the cocoa powder together. Pour half of the chocolate and egg mix into the bowl of sieved flour and cocoa and whisk until all the lumps are gone (mixture should be thick and smooth). Add the remaining chocolate & egg mix all at once and continue to whisk until all ingredients are incorporated and until nice and smooth and no lumps. Pour into prepared tin (20cm round tin greased and lined). Bake at 160 degrees C for about one and a half hours or until cooked. Leave cake in tin for a good thirty minutes before turning out.