Put coffee, hot water and fruit juice into a saucepan and bring to a simmer.
Add the broken chocolate and butter and stir until melted.
Add the sugar and stir until the sugar has dissolved.
Remove the mixture from the heat and allow to cool.
Sift the flour and baking soda together into a large bowl and make a well in the centre.
Beat the eggs together with the vanilla and stir into the chocolate mixture.
Pour the chocolate mixture into the well in the dry ingredients and stir to mix.
Pour the mixture into a well greased and floured ring tin.
Bake at 140°C for 1 1/2 to 1 3/4 hoursuntil the cake has shrunk from the sides of the tin and is firm to the touch.
Cool in the tin for 20 minutes before turning out onto a cake rack.
Dust with icing sugar before serving.
“Definitely a very tasty chocolate cake, unfortunetly must learn to stick to the ingrediants especially if it calls for plain flour and not self raising flour. Would save a lot of cleaning up afterwards. Other than that it was very tasty and ended up a delicious pudding.”
“Divine. Fantastic texture, sort of fudgey and it makes your house smell so chocolatey while you make it! The cake is so good I don’t mind having to put in an extra hour at the gym to work off all those calories! Thanks Evie*!”