Ingredients:
For the Cake:
450g self-raising flour, sifted
1 tsp baking soda
1 tsp salt
10 tsp butter
320g granulated sugar
3 eggs, separated with the whites beaten until stiff
240ml buttermilk
30g dark (at least 70% cocoa) chocolate, melted
1¼ tsp vanilla extract
1 tsp almond extra
For the Filling:
600ml evaporated milk
30g milk chocolate
280g granulated sugar
5 tbsp flour
4 egg yolks
2 tbsp butter
1¼ tsp vanilla extract
1/4 tsp almond extract
For the Frosting:
280g granulated sugar
240ml evaporated milk
30g dark chocolate
4 tbsp margarine
1 tsp vanilla extract
Method:
For the cake, sift the flour, soda and salt into a bowl. Cream the butter and sugar together in a large mixing bowl and add the egg yolks one at a time. Gradually alternate adding the flour mixture and the buttermilk then add the chocolate and beat thoroughly to completely incorporate the ingredients. Fold-in the beaten egg whites and the vanilla and almond extracts. Divide the mixture between 2 22cm greased cake tins. Bake in an oven pre-heated to 160°C (320°F/Gas Mark 3) for 45 minutes, or until done. Once the cake cools sufficiently to handle split each layer in half to make 4 thin layers.
To make the filling add the milk and chocolate to a saucepan and heat until the chocolate has melted. Combine the sugar and flour together in a bowl then make a paste by adding the hot milk and chocolate mix a tablespoon at a time then return to the saucepan. Stir over medium heat until thickened then add the four egg yolks all at once and stir rapidly to completely blend. Remove from the heat and add butter, vanilla and almond extracts. Cool then spread on the cake, layering the quarters as you go (do not spread over the top layer).
For the frosting, combine the sugar and milk in a heavy saucepan and bring to a boil, stirring constantly. Reduce the heat and simmer for 6 minutes, without stirring. Remove from the heat and blend-in the chocolate. Add margarine and vanilla then return to medium-low heat, cooking for about 2 minutes. Place in the refrigerator to cool then beat well and spread over the top and down the sides of the cake.
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