Add a lovely coffee buttercream for the filling and topping, and the chocolate cake is transformed into something extra special.
SERVES 8
3/4 cup butter, softened, plus extra for greasing
1 1/2 cups self-rising flour
1 1/2tbsp unsweetened cocoa powder
pinch of salt
3/4 cup soft dark brown sugar
1/2 cup ground almonds
3 large eggs, lightly beaten
For the coffee buttercream
3/4 cup unsalted butter
3 cups confectioners sugar,sifted
2 tbsp coffee extract
whole hazelnuts or pecan nuts, to decorate
1. Preheat the oven to 350°F. Grease and line two 7in round shallow pans.
2. Sift the flour, cocoa and salt into a large bowl.
3. In another bowl, cream the butter with the sugar until light and fluffy.
4. Add the ground almonds, eggs, flour and cocoa, and beat well. Divide the batter between the pans.
5. Bake for 25-30 minutes. Turn out on a wire rack to go cold. Remove the paper lining.
6. To make the buttercream, beat the butter, then gradually beat in the icing sugar and coffee extract.
7. Put one quarter of the buttercream into a small piping bag fitted with a star nozzle.
8. Sandwich the cakes together with some of the buttercream. Cover the top and sides with the rest.
9. Pipe rosette around the top of the cake and decorate with whole hazelnuts or pecan nuts, if you like.