Ingredients
1+½ cup butter, softened1+2/3 cup sugar
6 eggs
2+2/3 cup all-purpose flour
About 3/4 cup finely ground almonds
6 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
2 teaspoon vanilla extract
½ cup boiling water
Ingredients for frosting
6 tablespoons butter7 oz semisweet chocolate (40-60% cocoa)
2 eggs
7 oz confectioner's sugar
1.Preheat oven to 350 deg F
2.Line two 9 inch cake tins
with greaseproof or other non-stick paper and grease the tins.
3.Beat the softened butter with sugar.
4.Add one egg at a time, mix well between each egg.
5.Mix with flour, cocoa powder, baking powder, vanilla extract, and finely ground almonds.
6.Add ½ cup of boiling water and mix well.
7.Transfer to two separate cake tins and bake at 350 degrees just until set in the middle, approximately 30-45 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake!
8.Cool the cakes and cut each in half, horizontally. They are easier to cut if they are kept in a refrigerator for a few hours before cutting.
2.Line two 9 inch cake tins
with greaseproof or other non-stick paper and grease the tins. 3.Beat the softened butter with sugar.
4.Add one egg at a time, mix well between each egg.
5.Mix with flour, cocoa powder, baking powder, vanilla extract, and finely ground almonds.
6.Add ½ cup of boiling water and mix well.
7.Transfer to two separate cake tins and bake at 350 degrees just until set in the middle, approximately 30-45 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake!
8.Cool the cakes and cut each in half, horizontally. They are easier to cut if they are kept in a refrigerator for a few hours before cutting.
Preparing the Frosting1.Melt butter and chopped chocolate in a double boiler. 2.Beat the eggs with icing sugar and mix with the chocolate and butter mixture.
3.Use two thirds of the frosting to sandwich the four layers together and coat the cake with the remainder of the frosting.
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