Nanna used this recipe for our wedding cake. It is delicious, easy, and really takes the pressure off because you need to make it 1-2 weeks in advance. For a big occasion you can easily make this a bigger cake. It looks impressive on a big tray surrounded by rose petals.
250 g butter
1 tablespoon instant coffee powder
1 1/2 cups hot water (or you can replace instant and water with some watered down expresso)
200g dark cooking chocolate, chopped
2 cups castor sugar
1 1/2 cups self raising flour
1/4 cup cocoa
2 eggs
2 teaspoons vanilla
Chocolate Icing:
125g dark cooking chocolate, chopped
125g unsalted butter
Melt butter in pan, stir in combined coffee and hot water, then chocolate and sugar; stir until smooth. Place in large bowl of electric mixer, gradually beat in sifted dry ingredients in about 3 lots. Add eggs and vanilla, beat well. Pour into greased and base lined 25cm round cake tin. Bake in slow oven (150'C) for about 1 1/2 hours. Stand 5 minutes before turning out of tin (be careful - edges will break easily). When cold, cover with 2 layers of plastic wrap and leave for 1-2 weeks (if weather is hot, keep in fridge). Place on serving plate, top with Chocolate Icing.
Chocolate Icing:
Melt combined chocolate and butter over hot water. Cool at room temperature, beat with wooden spoon until thick and spreadable.
Note: You could melt in microwave on medium, but be careful not to overheat or it will split.
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