Preheat the oven to 150°C (300°F/Gas 2). Lightly grease a 23 cm (9 inch) cake tin and line the base and side with baking (parchment) paper.
Combine sugar, coffee, butter and chocolate in a saucepan and heat gently, stirring until the sugar has dissolved and the ingredients are well combined. Do not allow to boil. Transfer the mixture to a bowl and cool for 30 minutes.
Meanwhile, sift together the flours and cocoa into another bowl. Add the eggs to the cooled chocolate mixture and beat well, then stir in the flour mixture until well combined.
Pour into the prepared cake tin and bake for about 1 hour, or until a skewer inserted in the centre comes out almost clean. (As this is a very moist cake it will not set completely in the centre, but will firm up as it cools.) Cool in the pan.
Meanwhile, make the glaze. Heat the cream in a small saucepan over low heat. Put the chocolate in a heatproof bowl and pour the hot cream over. Stir gently until chocolate is melted and mixture is glossy and smooth. Let stand for 20–30 minutes, or until spreadable.
Spread the glaze smoothly over the top and side of the cake, then let stand for 10 minutes to set. Top with fresh fruit and serve with cream, if desired.