Chocolate Mud Cake (Nita's)

500g butter, chopped
350g dark chocolate, chopped
4 cups castor sugar
2 cups (500mls) hot water
2 Tbs dry instant coffee
1/3 cup (80mls) whiskey
1/3 cup (80mls) Irish Cream Liqueur
4 eggs, lightly beaten
3 cups (450g) plain flour
1/2 cup (75g) SR flour
1/2 cup (50g) cocoa powder

Line base of 27cm x 33cm baking dish with 3 thicknesses baking paper (2cm above edge). Combine butter, chocolate, sugar, water, coffee, whiskey, liqueur in large pan. Stir over low heat without boiling until chocolate is melted. Cool 15 mins. Transfer mixture to large bowl. Whisk in eggs and sifted dry ingredients. Pour into prepared dish. Mod slow oven about 3 1/4 hrs (may need another sheet of paper over top about half way through cooking to prevent drying). Stand 10mins and turn out. When cold spread with icing. Decorate with chocolate curls and strawberries.

Chocolate Icing
375g dark chocolate, chopped
1 cup cream
60g butter, chopped

Place all in pan. Stir over simmering water until smooth. Cool to room temperature. Stir until spreadable.