Chocolate Layer Cake
CacaoWeb


1 1/2 cup butter, softened
1 1/2 cup sugar
6 eggs
2 1/2 cup flour
3/4 cup finely ground almonds
6 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
2 teaspoon vanilla extract
1/2 cup boiling water

Frosting

6 tablespoons butter
7 oz semi sweet dark chocolate
2 eggs
7 oz icing sugar ( confectioner's sugar ( 10 X ) )

Preheat oven to 180 deg C / 350 deg F / Gas mark 4.
Line two 9 inch 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 1/2 cup of boiling water and mix well.
Transfer to two separate cake tins and bake at 350 degrees for
40-50 minutes or until a wooden pick inserted in centre comes out
clean.
Cool the cakes and cut each in half, horizontally.

Frosting

Melt butter and chopped chocolate in a double boiler. Beat the eggs with
icing sugar and mix with the chocolate and butter mixture. Use two thirds
of the frosting to sandwich the four layers together and coat the cake
with the remainder of the frosting. Cool the cake in the fridge to harden
the frosting. Place the cake at room temperature 1-2 hours before it is
served.

Variations
A) You may substitute the boiling water with hot coffee.
B) If you want a smaller cake use half the amount of each ingredient
and one cake tin. Make then only two layers.
C) For the frosting you must use an egg without salmonella risk. If
this is not available, please use a different chocolate frosting.
This cake is approximately 3 inches tall.



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