• Pre heat oven at 180 degrees C.
• In a large bowl combine all purpose flour, almond flour, baking soda, baking powder and salt and set aside.
• In a measuring jug add boiling hot water and instant coffee is using, add cocoa powder and stir. Add maziwa mala to the mixture and set aside.
• Using a stand or electric mixer or whisk, cream sugar and butter or margarine for 3 minutes or until pale in colour and fluffy.
• Beat in eggs, one at a time and add vanilla essence.
• Alternate adding the flour mixture and the cocoa powder mixture. Start with a third of the flour mixture, half of the cocoa mixture, the second third, the last of the cocoa mixture then the last third of the flour mixture. Do not over mix.
• Pour the batter into your prepared tins.

  If using a 10 inch tin, bake at 180degrees C for 45 minutes or until a toothpick inserted at the centre comes out clean.

  If you using 8 inch tins, divide the batter between two tins and bake for about 30 minutes.
• Once baked, cool for 10 minutes before removing from the tins to allow the cake to cool off completely.

Dark Chocolate Ganache

• In a heatproof bowl, add chocolate pieces.
• In a sauce pan bring the heavy cream to a gentle boil.
• Pour the cream over the chocolate pieces. Let it stand for 30 seconds before stirring the mixture. Cool the mixture slightly before putting it in the fridge to set and chill.
• In a large pan, toast almond flakes over medium low heat until lightly browned and toasty.

Frosting

• Once cake is completely cooled, add dollops of set dark chocolate ganache and using an offset spatula spread it out to spread the cake surface. Cover the sides of the cake.
• Make decorative spiral patterns on the cake before topping with the toasted almond flakes