Ingredients:
1+½ cup (340 g) butter, softened
1+2/3 cup (365 g) sugar
6 eggs2+2/3 cup (300 g)
all-purpose flour
About 3/4 cup (120 g) 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 (80 g) butter
7oz (200 g) semisweet chocolate (40-60% cocoa)
2 eggs (salmonella-free)
7 oz (200 g) icing sugar (confectioner's sugar)
Method:
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
Line two 9 inch (23 cm) cake tins with greaseproof or other non-stick paper and grease the tins.
Beat the softened butter with sugar.
Add one egg at a time, mix well between each egg.
Mix with flour, cocoa powder, baking powder, vanilla extract, and finely ground almonds.
Add ½ cup of boiling water and mix well.
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!
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.
Line two 9 inch (23 cm) cake tins with greaseproof or other non-stick paper and grease the tins.
Beat the softened butter with sugar.
Add one egg at a time, mix well between each egg.
Mix with flour, cocoa powder, baking powder, vanilla extract, and finely ground almonds.
Add ½ cup of boiling water and mix well.
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!
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.
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