Preheat the oven to 315ºF & grease a 8 inch square tin and line the base and sides with baking paper.
Put the butter, chocolate, sugar and whisky in a saucepan.
Dissolve the coffee granules in 1 /2 cup hot water and add to the mixture. Stir over low heat until melted and smooth.
Stir the plain flour, self-raising flour and cocoa into a large bowl. Pour the butter mixture onto the flour mixture and whisk until just combined.
Whisk in the eggs. Pour into the prepared tin. Bake for about 1 hour 15 minutes, or until a skewer comes out clean when inserted in the centre of the cake.
Pour the extra whisky over the hot cooked cake. Leave in the tin for 20 minutes, then turn out onto a wire rack placed over a baking tray to cool completely.
For the chocolate glaze, put the cream in a small saucepan and bring just to the boil. Remove from the heat and add the chocolate. Stir until combined and smooth.
Set aside to cool and thicken a little. Spread the glaze over the cake, allowing it to drizzle over the sides. Leave to set.
To Make Chocolate Motif
Melt the white chocolate in a bowl over a pot of boiling water or use a double boiler. Fill a piping bag with the melted chocolate. Here’s a quick way to make a disposable piping bag if you don’t have one available. Make the shapes you want on a baking paper. Let it set.
