Pre-Heat the oven to Gas 4 / 160C fan (180C non fan) / 350F

Grease and line a 2 llb / 900g loaf tin - I use those loaf liners they are fantastic

Cream your butter and sugar until light and fluffy. I use my trusty stand mixer

Next add one egg at a time beating well, don't worry if it curdles a little just keep mixing and add a tablespoon of the flour.

Next sift the self raising flour and cocoa powder and add to the mix, stirring with a spoon or spatular

In a cup add your coffee and boiling water and stir - add this to your batter mix followed by your oil and mix well

Pop mix into tin, smooth top and bake on the middle shelf for approx. 55-60 Minutes - watch the top make sure it doesn't burn

Test with a skewer - if it comes out clean it's baked

Remove from oven and cool on a wire rack!

Next Make your topping

In a small pan add your cream and chocolate, over a gentile heat stir until melted

Remove from the heat and add a splash of cold milk

Leave aside to cool

When both your cake and your topping are COLD, spoon your chocolate topping mix on top of the cake and make sure the top is covered, it doesn't matter if it trickles down the side

Leave to set for an hour and slice and enjoy!!