6 tbsp. butter
1 c. plus 2 tbsp. granulated sugar
1 tsp. vanilla
1 egg
1 egg yolk or 1 egg white
1 1/2 oz. unsweetened chocolate, melted
1 1/2 c. all-purpose flour
3/4 tsp. baking soda
1/4 tsp. salt
3/4 c. ice water

ESPRESSO OR COFFEE BUTTER CREAM ICING:

1/4 c. butter, softened
Pinch of salt
1 1/2 c. powdered sugar
2 tbsp. milk
1/2 tsp. vanilla
1 tbsp. powdered instant coffee or espresso coffee
Sliced toasted almonds
Chocolate Buttercream

Cream together the butter and sugar until light and fluffy. Add the vanilla. Beat in the whole egg and the yolk or white. Stir in the melted chocolate.

In a small bowl, combine the flour, baking soda and salt. Add alternately with the ice water to the butter mixture. Blend well, but do not over mix or the cake will be tough. Pour batter into 2 greased 8-inch cake pans.

Bake at 350 degrees for 25 to 30 minutes until a toothpick comes out clean. Cool on a rack for 10 minutes before removing from the pan.

Make the icing by creaming butter and adding sugar slowly. Add milk, vanilla and coffee. Beat to a creamy mixture. Ice cake. Sprinkle tops with almonds. Pipe rosettes of chocolate buttercream on top, vanilla buttercream ruffles at base, if desired. One 8-inch layer cake, 10 to 12 servings.