Preheat oven to 160?C.
Melt 'wet' ingredients together in a double-boiler over low heat -
chocolate, butter, sugar, hot water, whiskey & coffee. Stand
aside to let cool off a little.
Meanwhile, sift Flours with cocoa in a large bowl, then slowly add
chocolate mixture. Mix to combine.
Slowly add eggs and stir until well blended.
Pour into lined tin and bake for 90 mins. Test doneness with a skewer
- for best results cake should be left just slightly moist so you
get a fudgy texture in the middle with a crisper crust.
Stand 10 minutes before turning onto rack to cool.
Will keep for a week or so (if it lasts that long!). If you can
wait, leave cake overnight for flavours to mature before slicing.