1½ cups strong coffee
250 g butter
2 cups brown sugar
250 g Cadbury Dark Cooking Chocolate, chopped
1½ cups plain flour
¼ cup self-raising flour
¼ cup Cadbury Bournville Cocoa
1/2 cup (125ml) cream
150g dark chocolate, broken into pieces
20g unsalted butter
1 tbsp liquid glucose
Preheat the oven to 150°C. Place the coffee, butter, brown sugar and chocolate in a saucepan. Stir over a low heat until the sugar dissolves and the chocolate melts. Pour into a mixing bowl. Cool to room temperature. Add the eggs and beat well. Sift the dry ingredients and add. Mix well.
Pour the batter into a greased and lined 28 x 18 cm slab pan (or a 20 cm round pan). Bake at 150°C for 1-1¼ hours until a skewer inserted in the cake comes out cleanly. Allow to cool in the pan. Dust with icing sugar to serve.
Place glaze ingredients in a saucepan. Stir over low heat until smooth. Cool for 15 mins until thickened. Spoon over cake. Stand until glaze has set. Serve with thick cream