| INGREDIENTS | 15cm round | 20cm round | 25cm round 23cm square |
30cm round 28cm square |
30cm square |
| Dark chocolate | 270g | 625g | 840g | 1.45kg | 1.68kg |
| Butter | 175g | 395g | 525g | 900g | 1kg |
| Dry instant coffee | 3 tsp | 1 1/2 tbsp | 2 tbsp | 1/3 cup | 1/3 cup |
| Water | 1/2 cup | 1 cup | 1 1/2 cups | 2 2/3 cups | 3 cups |
| Brown sugar* | 1/2 cup | 1 cup | 1 1/2 cups | 2 2/3 cups | 3 cups |
| Plain flour | 3/4 cup | 1 1/2 cups | 2 cups | 3 1/2 cups | 4 cups |
| SR flour | 1/4 cup | 1/3 cup | 1/2 cup | 1 cup | 1 cup |
| Eggs | 1 | 3 | 4 | 7 | 8 |
| Coffee liqueur | 1/4 cup | 1/3 cup | 1/2 cup | 1 cup | 1 cup |
| Baking time | 1 3/4 hours | 2 1/4 hours | 3 hours | 4 hours | 41/2 hours |
*all cake pans must be deep and straight-sided (not sloping) * brown sugar should be firmly packed into measuring cup
Grease and line base and sides of cake pan with one thickness of baking paper, bringing paper 5cm above side of pan.
Combine chopped chocolate, chopped butter, coffee, water and sugar in saucepan; stir over low heat until chocolate is melted and sugar dissolved. Transfer mixture to a bowl; cool 15 minutes.
Stir in sifted flours, lightly beaten eggs and liqueur. Pour mixture into prepared pan.
Bake in moderately slow oven for time given in chart. Cover cake with foil halfway through baking if cake is becoming dark and crusty.
Cake will develop a thick sugary crust during baking; test for firmness by touching with fingers about 5 minutes before end of baking time. Then, test with skewer.
Cool cake in pan.
Tip: The cake will keep well for 1 week in an airtight container; or, it can be frozen for 3 months.
