2. Place butter, sugar, flours, eggs, coffee and sour cream in the bowl of an electric mixer. Beat on low speed until just combined. Increase speed to medium. Beat until smooth.

3. With motor operating, slowly add chocolate. Beat until just combined. Pour into pan.

4. Cook in a moderately low oven (160°C) for about 1 1/2 hours , or until cooked when tested (cover loosely with foil during cooking if over-browning). Stand cake in pan for 5 minutes before turning onto a wire rack to cool.

5. To make chocolate icing, combine chocolate, cream and water in a heatproof bowl. Sit bowl over a pan of simmering water. Stir until smooth. Remove and cool to room temperature.

6. Spread icing over top and sides of cake. Allow to set.

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