preheat oven at 160°C

Grease 20cm square tin with Poking paper - base and side

Mix butter, Chocolate sugar, whisky in a saucepan

dissolve coffee in 125ml hot water and add to mixture

Stir over low heat until melted and smooth

Stir in flour, Self raising Hour, Cocoa into a large bowl. Pour the butter mix into the flour mix and whisk until just Combined.

Whisk in the eggs

Pour into prepared tin

Bake for 1 hour and 15 minutes

pour over the Xtra whisky and leave For 20 min

for choCo late glaze put the Cream 'into a Small saucepan and bring to boil.

Remove from heat and add the Chocolate, Stir until smooth.

Set aside 2 thicken a little. spread over the cake and 9110W to drizzle Over the sides