Much denser than my other buttermilk chocolate cake, the genoise in this cake has the added richness of chocolate and cocoa powder. You need a little dexterity to make this cake, but it is worth the trouble.
MAKE THE CAKE.
MELT THE CHOCOLATE IN A MICROWAVE OR DOUBLE BOILER (IN A MIXING BOWL PLACED OVER A SAUCEPAN OF GENTLY SIMMERING WATER). Sift the flour, cocoa and baking powder into a mixing bowl. Add the almond meal and combine.
IN ANOTHER MIXING BOWL, BEAT THE BUTTER WITH THE DEMERARA SUGAR UNTIL THE MIXTURE IS PALE AND DOUBLES IN VOLUME. Add the eggs one by one, beating between each addition. If the mixture curdles at this stage, add
DIVIDE THE BATTER EQUALLY BETWEEN THE CAKE TINS AND
TAKE THE CAKES OUT OF THE OVEN AND LET THEM COOL A LITTLE BEFORE TURNING THEM OUT ONTO ARACK TO COOL COMPLETELY. Once they are cool, remove the baking paper and cut them in half horizontally.
MAKE THE ICING. MELT THE CHOCOLATE IN A MICROWAVE OR DOUBLE BOILER. Combine the other ingredients in a mixing bowl and beat using an electric beater, starting on a low speed. The mixture should be light and mousse-like. Add the melted chocolate.
USING A SPATULA, SPREAD ICING ALL OVER EACH CAKE HALF, THEN PLACE THEM ON TOP OF EACH OTHER TO BUILD THE CAKE AND ICE THE TOP. The quantities may seem enormous, but be generous! If you don’t like icing as much as I do, halve the quantities and only lightly ice the cakes, just between each layer and on top. Let the cake rest for 1 hour in the fridge before serving.
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