Preheat the oven to 160˚C and grease and line a 20cm cake tin.
Melt the 200g of chocolate in a bowl over simmering water with the butter. Remove from the heat and set aside to cool for a few minutes .
Next, in a second bowl, beat the eggs and caster sugar until light and fluffy.
Fold the chocolate mix into the sugar and egg mixture. Once folded, sieve over the flour and add the coffee extract.
Pour into the cake tin and transfer in the oven. Bake for 30 minutes until the cake is cook yet the middle of the cake is just slightly under cooked. If you have it fully cooked, it will be fine too but a little more dry. Remove from the oven and set aside to cool for a minimum of 3 hours. This will allow the cake to settle.
Once cooled, prepare the chocolate covering. Again, melt the rest of the chocolate over simmering water. Once melted, remove from the saucepan and whisk in carefully yet briskly in 2 parts the cream. Beating until a smooth and shiny texture is achieved. Don’t overbeat it as the cream can separate, if the mixture seems to cool too quickly, place the bowl over the saucepan of warm water for a few seconds to loosen the mixture back. Spread half of the caramel sauce over the cake over a thin layer. Then add the chocolate mixture over while still soft and smooth. Drizzle the rest of the caramel and create some designs over the cake. Leave to set for a further 30 minutes and serve as needed. I like to keep this cake at room temperature before serving it to enjoy the rich chocolate flavours.
Enjoy within the next 2 days. !