¾ cup softened butter
1⅓ cup cocoa
1½ cups sugar
1 tsp vanilla
3 egg yolks
2¾ cups sifted cake flour
3 tsp baking powder
1 cup iced water
3 egg whites, beaten stiff

Beat butter with cocoa. Gradually add sugar, beating till fluffy and light. Add vanilla. Beat in egg yolks. one at a time.

Sift flour with baking powder; add to creamed mixture alternately with water, beginning and ending with flour. Beat after each addition.

Fold in the stiffly beaten egg whites.

Bake in paper-lined pans in slow oven (300°F, 150°C) for approximately 50 minutes or until done.

Fill and frost with Rich Chocolate Filling/Topping (see below)

12 oz | 340g double cream or avoset cream

4 tbsp dark rum

10 oz | 280g plain chocolate broken

Combine cream and chocolate and stir over medium heat till chocolate dissolves.

Reduce to low heat and simmer, stirring constantly till mixture thickens to heavy cream. Pour into a bowl and refrigerate for at least 1 hour (or in the freezer for 10-15 minutes). Then add rum and vanilla. Beat till the filling is creamy and forms soft peaks. Spread over cake.

Put Lindt Thins or shaved chocolate on top. Decorate with small piece of chocolate or little flower sugar.