Heirloom chocolate cake

I'm having a bit of a generous moment so I'll share my very special recipe for the best chocolate cake with you. Are you grateful yet? I'm joking. A girl called Julia who went to my school used to make this irresistible chocolate cake and she willingly wrote down the recipe for everyone. This is how I got it, via my best friend, who's sister was very good friends with Julia. I gave the recipe to my mother who's been using it ever since. As it is, Julia's aunt is married to my father's cousin (it's a small world and this is a small country). On one occasion, my mother mentioned the chocolate cake to her and said how much we all liked it. Big mistake. Julia's aunt was not amused. The recipe for the bespoke cake, it turned out, was a heirloom piece, not to be divulged to outsiders. I find that attitude extremely ridiculous and it delights me to herewith spread the word across the world! Rejoice! Everybody shall bake Julia's chocolate cake! (According to the heirloom recipe, slightly altered to make it even better - does that make it a heirloom recipe of my family?)

Julia's chocolate cake (for a medium-sized cake tin)

- 150g butter
- 160 caster sugar
- 4 eggs
- 200g good-quality dark chocolate, melted
- 4g instant coffee granules or 2 tablespoons espresso
- a couple of tablespoons Kirsch
- 100g plain flour

Beat the butter, sugar and eggs until the mixture is light and fluffy, this may take a few minutes - be patient, it pays off. Add the melted chocolate, the coffee and the Kirsch. Mix in the flour. Bake in a preheated oven at 200° for about 40 to 60 minutes, depending on whether you usa a round/square or longish cake tin. A knife inserted into the cake should come out clean but take care not to overbake the cake, it should still be moist in the middle. Serve on its own or - a particular favourite with children - with custard.