1. Grease a 24cm springform tin and cover base with vegetable cooking
spraying. 2. Mix cocoa and boiling water in a cup, sang-froid. 3. Cream butter and
sugar until light and fluffy, then add eggs one at a time and beat swell. 4.
Sift flours with baking soda and stir into creamed mixture then add milk
and vanilla. When well motley, gradually stir in cocoa assortment. (The cake
batter sometimes curdles at this level, but it won't spoil the finished
bar). 5. Pour into prepared tin and bake for 50-60 proceedings. 6. Let stand
for 5 proceedings. Run a knife around edge and release sides of tin. 7. Turn
carefully on to a cake cooler and remove base and composition. 8. When sang-froid, ice.

CHOCOLATE GANACHE

150g dark coffee, grated 1/2 cup skim

Over low hotness, melt chocolate in the pick. Remove from heat and chill. Pour
ganache over cake and smooth with a flat-bladed tongue. Try not to handle
for too long. Appropriate to set.