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Chocolatey and moist.
Preheat oven to slow, 160C.
Lightly grease and line the base and sides of a 23cm cake pan.
Sift all dry ingredients together.
Combine vanilla extract, instant coffee powder, water, dark chocolate, sugar and butter in a large saucepan. Stir over low heat until mixture is smooth.
Transfer chocolate mixture to a large bowl and cool for 15 minutes.
Blend in eggs, followed by sifted dry ingredients.
Pour into pan and bake for 70 minutes.
Cool cake in pan for 10 minutes.
Turn onto a wire rack to cool completely.
Use white chocolate instead of dark chocolate to make a white chocolate mud cake
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