Instructions: Grease a 23 cm cake tin quite lavishly. Chop up the butter and chocolate and combine with the sugar, vanilla essence, water and coffee in a double saucepan or heatproof bowl. Stir over hot water until it has all melted. Cool the mixture until its lukewarm.

Transfer the mixture to a large bowl, stir in sifted flours and cocoa, and then finally, the eggs. Pour the mixture into the greased pan and bake in a moderately slow oven (I find 150C (degrees celcius) best) for about 1.25 to 1.5 hours. Let the cake stand for 10 minutes before turning onto a tray. This cake is great served either hot or cold.

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