Ingredients

• 1 tsp instant coffee
• 1 1/4 cups hot water
• 1/4 cup orange liqueur
• 175 grams dark chocolate
• 250 grams unsalted butter
• 2 cups sugar
• 2 cups flour
• 1 tsp baking soda
• 2 eggs
• 1 tsp vanilla essence
• 1 1/2 tsp tsp finely grated orange rind

Method

1. Put the coffee, hot water and orange liqueur into a saucepan and bring to a simmer.
2. Add the broken chocolate and butter and stir until melted. Add the sugar and stir until the sugar has dissolved. Remove the mixture from the heat and allow to cool.
3. Sift the flour and baking soda together into a large bowl and make a well in the centre.
4. Beat the eggs together with the orange rind and vanilla essence and stir into the chocolate mixture.
5. Pour the chocolate mixture into the well in the dry ingredients and stir to mix. Pour the mixture into a well greased and floured 23 cm ring tin.
6. Bake at 140 degrees Celsius for 1 1/2 - 1 3/4 hours until the cake has shrunk from the sides of the tin and is firm to the touch. Cool in the tin for 20 minutes before turning out onto a cake rack to cool. Dust with icing sugar after turning out and before serving with whipped cream scented with extra grated orange rind if wished.