CAKE:

1 1/2 cups (340 g.) butter, softened
1 2/3 cups (365 g.) sugar
6 eggs
2 2/3 cups (300 g.) all-purpose flour
about 3/4 cup (120 g.) finely ground almonds
6 tbsp. unsweetened cocoa powder
2 tsp. baking powder
2 tsp. vanilla extract
1/2 cup boiling water

Preheat oven to 350°F (Gas mark 4 or 180°C). Line two 9-inch (23 cm.) cake tins with grease-proof 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°F just until set in the middle, approximately 30 to 45 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake! Put in refrigerator for about 30 minutes or until completely cooled.

GANACHE:

8 oz. (227 g.) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml.) heavy whipping cream
2 tbsp. (28 g.) unsalted butter

Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil.

Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. Spread over the top of one cake and put the other cake on top. Let that chill for about an hour.

FROSTING:

1 1/2 cups unsweetened cocoa
1/2 cup granulated sugar
1/3 stick unsalted butter
1/3 cup heavy (whipping) cream

Combine all ingredients in a small, heavy saucepan and stir over medium heat until one thick bubble breaks the surface.

Note: This is less solid than a ganache, even refrigerated; it will stay liquid (though very thick) spooned over ice cream, but it makes a great frosting too.

Spread all over cake and let chill for at least 30 minutes.

Submitted by: Isabel J.