Method

• 1.
  Preheat the oven to 160°C. Grease and line a 23cm springform cake pan.

• 2.
  Place the cocoa powder, coffee, vanilla and 1/2 cup cold water in a bowl and whisk until smooth. Set aside.
• 3.
  Sift the flour, bicarbonate of soda and a pinch of salt and set aside.
• 4.
  Place the butter and sugar in the bowl of an electric mixer and beat until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the melted chocolate. Add the dry ingredients, alternating with the cocoa mixture.
• 5.
  Pour into the prepared pan and bake for 1 hour. Remove from the oven and cool in pan for 5 minutes, then turn out on a wire rack to cool completely.
• 6.
  To make the glaze, place the ingredients in a saucepan over low heat and stir until the butter has melted and the mixture is smooth.
• 7.
  Cool for 5 minutes, then pour over the cake to cover it completely. When set, use tweezers to place sheets of edible gold leaf in patches around the cake.