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1
Preheat oven to warm (160u00b0C).
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2
Brush a deep 23 cm square cake tin with melted butter or oil. Line the base and sides with baking paper, extending at least 2cm above the rim.
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3
Sift the flours, cocoa and bicarb soda into a large bowl. Stir in the sugar and make a well in the centre.
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4
Put the chocolate and butter in a pan. Add the water and stir over low heat until the butter and chocolate dissolve.
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5
Using a large metal spoon, gradually stir the chocolate mixture into the dry ingredients.
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6
Whisk together the buttermilk, oil, coffee and eggs in a large jug and add to the cake mixture. Stir until the ingredients are well combined and smooth.
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7
Pour the mixture into the tin and bake for 1 hour 40 minutes, or until a skewer comes out clean when inserted in the centre.
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8
Leave the cake in the tin to cool completely before turning out.
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9
To make the icing:
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10
Combine the chocolate and butter in a small pan and stir over low heat until smooth.
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11
Cool to room temperature, stirring often, until the mixture is thick enough to spread.
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12
You can speed up this process by refrigerating the mixture.
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13
Turn the cake upside down so that the uneven top becomes the base, and spread the icing completely over the cake.
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14
Allow the icing to set slightly before serving.
