Preheat oven to 180° C, fan 160° C or gas mark 4.
Butter the sides and line the bases of two round cake tins.
Melt the chocolate, broken into pieces, in a small bowl over some simmering water and add the coffee. Stir until the chocolate has melted and is smooth and glossy. Remove and leave to cool.
Cream the butter and sugar in a large bowl until light and fluffy and beat the eggs in gradually - don't panic if it curdles! Fold in the chocolate, and then the flour.
Pour into the cake tins and bake for around 30 minutes, until an inserted skewer comes out clean. Cool in the tins for 5 minutes, then use a serated knife to cut the top from one of the cakes, for the bottom layer, and turn onto a wire rack to cool completely.
In a small bowl, gradually add the coffee liqueur to the chocolate spread, stirring until loose enough to spread. Spread half of the mix over the bottom cake and sandwich the cakes together, spread the rest over the top of the cake, and finish with a grating of dark chocolate - heaven!
Leave the cake in the tin for cutting the top off - use the straight edge of the tin to rest the knife on as you cut to ensure a straight, even cut!
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