Cream the fat and sugar until very light and add the eggs one at a time with a dessertsp. of flour—beat well. Sift the flour, baking-powder and coffee powder and fold lightly into the mixture with the milk. Pour into 2 greased sandwich tins and spread evenly. Bake in a fairly hot oven (375° F., Gas 5) for 35–40 min. until firm. Cool.
To Make the Mocha Icing
Dissolve coffee powder and grated chocolate in the almost boiling water. Cream the fat and 2 tablesp. of the sugar. Beat well. Add the rest of the sugar and liquid alternately, beating until it is smooth and easy to spread.
Cut the two cakes across in half, and sandwich the halves together with some of the icing, spreading the rest of the icing on the top and sides and frost or “rough up” with a fork. Decorate with blanched almonds.