Total Time
1hr 35mins
Prep 20 mins
Cook 1 hr 15 mins

Posted for a request. This is one of the few cakes I bake. It's moist, dense and keeps well and comes from the Australian Women's Weekly cookbook Cakes and Slices.

Ingredients Nutrition


  1. Grease a 23cm slab pan, line the bottom with paper, grease the paper.
  2. Combine butter, chocolate, sugar, water, whisky and coffee in a double saucepan or a heatproof bowl, stir over hot water until the chocolate is melted and mixture smooth; cool to luke warm.
  3. Transfer the mixture to a large bowl, stir in the sifted flours and cocoa, then the eggs.
  4. it's quite a thin batter, so don't panic!
  5. Pour into the prepared tin and bake in a moderately slow oven for about 1 1/4 hours.
  6. Stand 10 minutes before turning onto a wire rack to cool.
  7. Serve dusted with sifted icing (confectioner's) sugar, and whipped cream if you wish.
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