1. Pre-heat the oven to 180C fan-forced and grease and line a 25cm springform tin.
2. In a small saucepan, melt the butter, chocolate and coffee over low heat, stirring, until the chocolate has dissolved.
3. Add the sugar to the pot and stir it in until it has dissolved too.
4. Pour the mixture into a heat-proof bowl.
5. Sift the flour, cocoa and baking powder over the top and whisk them into the liquid then whisk in the eggs then the vanilla.
6. Once everything is combined, pour the batter into the tin.
7. Bake the cake for 1 hour or until a cake tester inserted in the middle comes out clean.
8. Leave the cake to cool completely in the tin.

1. Put the water, 30g dark sugar and 175g butter in a pan over a low heat to melt.
2. When the mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so all the chocolate is heated.
3. Leave it for a minute or two and then whisk until the icing turns smooth and glossy.
4. Leave it for 1-3 hours and whisk every 20-30 minutes until it is thick.
5. When the cake has cooled spread it with the fudge icing.

Notes:

You can make the cake in advance and freeze it. I wrap it in plastic wrap then aluminum foil. Leave it out on the bench to thaw overnight before icing when it’s at room temp. I usually leave it at room temperature. If you refrigerate it once iced, the icing will harden.