Instructions

1. Preheat the oven to 180C/350F/gas mark 4 and grease and line a 24cm round springform cake tin.
2. Sift the flour, cocoa powder, salt coffee and ground almonds in a bowl. In a separate bowl, beat the butter until creamy, using a wooden spoon or electric mixer. Gradually beat in the sugar until light and fluffy, then beat in the eggs, one at a time.
3. Carefully fold in the dry ingredients, then stir in the hot water. Spoon the mixture into the tin, smoothing the surface. Bake for about 40 minutes, or until a skewer inserted into the middle comes out clean. Remove from the oven, carefully loosen the cake, unclip the pan and transfer to a wire rack to cool.
4. While the cake is cooling, make the icing. Heat the cream until hot, then remove from the heat and add the chocolate and coffee. Leave until the chocolate has melted and stir to combine. Remove to a bowl to cool.
5. When the icing has cooled and thickened, cover the top and sides of cake and serve!