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x1 x2 x3
Butter 250 grams 500 grams 1 kg
Coffee Powder 1 tablespoon 2 tablespoons 4 tablespoons
Hot water 1 1/2 cups 2 cups 6 cups
Cadbury Dark Chocolate 200 grams 400 grams 800 grams
Caster Sugar 2 cups 4 cups 8 cups
Self-Raising Flour 1 1/2 cups 3 cups 6 cups
Plain Flour 1/4 cup 1/2 cups 1 cup
Cocoa 1/4 cup 1/2 cups 1 cup
Eggs Beaten 2 eggs 4 eggs 8 eggs
Vanilla 2 teaspoons 4 teaspoons 8 teaspoons
Glycerine 1 teaspoons 2 teaspoons 4 teaspoons
Salt 1/2 teaspoon 1 teaspoon 2 teaspoons

Prepare an 18 cm square or 20 cm round tin by lining it with silicone paper. Extend paper up sides
for about 3cm. Use a large saucepan, as cake can be mixed in this, or mixture tipped into a large
basin.

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1. ›elt butter in large saucepan on low heat.

2. ›ix together coffee and hot water then add to melted butter.
3. Add caster sugar, then place chocolate onto sugar and leave for a few minutes to soften. Stir
until sugar is dissolved and mixture smooth. Use a low heat.
4. Cool ›ixture slightly, and then add vanilla and glycerine.
5. Sift flours, cocoa and salt together 3 TI›ES.
6. Using an electric hand beater, add dry ingredients in THREE lots. ›ix well after each lot.
7. Lightly beat eggs and add to cake mix, combing well.
8. Pour into greased and lined tin. Cover with a square of silicone paper and bake for approx.
1½ hours at 160 degrees, (decrease temperature for fan forced oven), testing until skewer
comes out clean.
9. Stand covered for 15 minutes. Turn upside down on board, covered with silicone paper till
cooled. Wrap in foil. Can Freeze Cake. Thaw in Refrigerator overnight.



h This Recipe can be doubled, tripled or more if needed.

h When lining tins, leave silicone paper 3-4 com above tin, also make paper lid to fit top.
h When testing cake start at outside edge, then test halfway then centre. If skewer comes out
clean, cake is cooked.
h Large cakes need a collar of paper around the outside of tin (like for Fruit cakes) to protect
sides from cooking too quickly. These cakes can take up to 2 ½ - 3 hours.
h For 25cm (10͟) square, depending on required depth of cake.
h For 28cm (11͟) square, triple mix. Again depending on required depth of cake needed.

These are approximate guides for you. Experiments as to the depth of cake needed. Cooking
times will vary between 2-3 hours. Ovens vary.

Check larger cakes from 2 hours onward, as ovens vary.

 slow cooking is best.

REMEMBER cover cake for all or most of the cooking. Cake WILL rise but will settle down when
turned upside.

I use a large boiler and make up 6 mixes, then divide between the sized tins required.