1 1/2 cups self raising flour, sifted
1 3/4 cups caster sugar
1/2 cup cocoa
250g unsalted butter, chopped
2 eggs, lightly beaten (I use Orgran No Egg - Natural Egg Replacer which works equally as well)
200g milk cooking chocolate, buttons or chopped (I find Nestle is the best)
1tbsp instant coffee powder
1 1/2 cups boiling water
Milk Chocolate Ganache
250g milk cooking chocolate, buttons or chopped
1/3 cup cream
Preheat oven to 160ºC.
Combine butter and chocolate in microwave safe bowl (preferably glass).
Microwave on 50% power at intervals of 1 minute, stirring regularly until mixture is completely melted and smooth.
Dissolve instant coffee powder in 1 1/2 cups of boiling water.
Add prepared coffee and caster sugar to chocolate mixture. Stir to combine and set aside to cool for ten minutes.
Using a hand or stand mixer, slowly add the eggs (or No Egg) .
Add cocoa and flour.
Mix for a further two minutes or until well combined.
Pour mixture into cake tin and bake for 1 to 1 1/4 hours or until a skewer inserted into the centre comes out clean (or with a few moist crumbs attached).
To make ganache, place chocolate and cream in a microwave safe dish.
Microwave on 50% power at 30 second intervals, stirring regularly until mixture is completely melted and smooth.
Set aside to cool at room temperature, stirring occasionally until mixture is thick and spreadable