4 sq. unsweetened chocolate
1/2 c. sugar
1 tsp. baking soda
1 1/4 c. sugar
1/2 c. hot water
2 c. sifted cake flour
1 tsp. salt
1 tsp. vanilla
2/3 c. milk
1/2 c. butter
3 eggs

MOCHA FROSTING AND FILLING:

3 c. heavy cream, chilled
1/8 tsp. salt
1/2 c. sifted cocoa
14 whole unblanched almonds
1 1/2 c. powdered sugar
2 tsp. instant coffee
1/2 sq. semi-sweet chocolate, melted

1. In double boiler top, combine chocolate and hot water. Stir constantly over hot, not boiling, water to melt chocolate. Add 1/2 cup granulated sugar; cook, stirring 2 minutes to dissolve. Remove from hot water. Cool to lukewarm. Stir flour with soda and salt.

2. Preheat oven to 350 degrees. Grease and lightly flour two 9 inch round cake pans. In large mixer bowl, at medium speed, beat butter until fluffy. Gradually beat in 1 1/4 cups granulated sugar, beating until very light and fluffy, 5 minutes. Add vanilla.

3. Add eggs, one at a time; beat well after each addition, scraping down side of bowl and beaters. At low speed, add flour mixture (in fourths) alternately with milk (in thirds); begin and end with flour. Beat just to blend. With scraper, blend in chocolate.

4. Turn into pans. Bake 25 minutes or until surface springs back when gently pressed with finger. Do not overbake. Cool 10 minutes. Loosen sides with spatula. Remove layers; cool on racks. In medium bowl, combine cream, sugar, cocoa, salt and coffee.

5. Refrigerate, covered, 1/2 hour. Beat with rotary beater until stiff. Refrigerate. With long, thin-bladed knife, split layers in half to make four. Place layer, cut side up, on plate. Spread with 2/3 cup mocha filling. Repeat twice. Top with last layer, cut side down.

6. Turn 1 1/4 cups mocha into pastry bag with number 2 star tip. With metal spatula, frost top and side of cake smoothly with remaining mocha. With pastry bag, make ribbing around top and base. Dip almonds in chocolate. Arrange on cake. Serves 10.