200 g dark chocolate
75 g butter
100 g raw almonds
2 oranges, zest rind, and squeeze juice
3 extra large eggs, at room temperature
1 cup (250 ml) canola oil
2 t (10 ml) coffee granules to make ½ cup (125 ml) strong, hot black coffee
½ cup (125 ml) freshly squeezed orange juice
1 x 650 g Ina Paarman’s Chocolate Cake Mix
Chocolate and Almond Granules
Gently melt the chocolate and butter together in a smallish mixing bowl placed over a bowl of hot water.
While the chocolate is melting, blitz the almonds and the orange rind in a processor to resemble very course breadcrumbs. Reserve 4 heaped tablespoons of the melted chocolate mixture to add to the cake.
Stir the chopped almonds into the rest of the melted chocolate/butter mixture.
Line a swiss roll pan with baking paper and spread the chocolate almond mixture out on the baking paper.
Chill in the fridge. When it has set hard, it will be broken up and chopped roughly in a processor.
Adjust oven rack to middle position. Preheat oven to 180°C.
Butter 3 x 20 cm pans and line the bottoms with baking paper.
Beat eggs and add the reserved 4 heaped tablespoons of the melted chocolate mixture. Add oil and beat for 30 seconds on high speed until well blended.
Add hot black coffee and orange juice and beat until blended.
Add dry Chocolate Cake Mix. Mix in by hand with a spatula. Mix only until combined.
Divide the mixture between the 3 prepared pans. ±400 g mixture per pan.
Bake for 25 minutes. Cakes are done when a thin-bladed knife inserted into the centre comes out clean and cakes pull away slightly from the sides of the pan.
Cool cakes in the pans for 10 minutes. Turn out on a cooling rack.
Do not ice until cakes are completely cool.
Cream the butter, add the dry Icing Kits and enough orange juice to make a soft spreadable icing.
Use icing to sandwich the three cakes together.
Ice only the sides of the cake with more of the icing.
Remove the hardened choc/almonds from the fridge, break up into large pieces and chop in a processor until it has a rough textured consistency.
Spread the chocolate and almond granules out on baking paper.
Pick up the cake with your hands holding it top and bottom. Roll the iced sides of the cake in the chocolate almond granules.
Position the cake on a plate or cake stand. Carefully cover the top of the cake with a generous layer of icing in a wavy pattern.