2 (1 oz.) sqs. unsweetened chocolate, coarsely chopped
2 tsp. dry instant coffee
1 c. boiling water
2 c. sifted all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/4 lb. butter
1 tsp. vanilla
1 3/4 c. firmly packed brown sugar
2 eggs
1/2 c. sour cream

Butter and dust a 9x5x3-inch loaf pan with fine bread crumbs (do not use flour).

Pour boiling water over chocolate and let stand (can microwave for 1 minute). Stir in coffee. Combine flour, salt and baking soda until well mixed.

In a mixing bowl, beat butter with sugar until light. Add eggs, one at a time, beating well after each addition. Stir in sour cream and vanilla, adding chocolate last. Beat for 1 minute.

Bake in preheated 350°F oven until a toothpick inserted in center of cake comes out clean or cake springs back when lightly touched in center (start checking around 40 minutes, but this varies from oven to oven).

FUDGE ICING:

2 oz. unsweetened chocolate
2 tbsp. butter
1/2 tsp. vanilla
1 c. confectioners' sugar
1 egg

Melt chocolate and butter; stir in egg and vanilla; mix with sugar. Top cake while still warm.