Beat 1-1/2 cups butter and sugar in large bowl with mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add 2 tsp. vanilla and half the melted chocolate; mix until well blended. Add flour, ground almonds and baking powder. Add boiling water; mix well.
Pour mixture into 2 parchment paper-lined 9-inch round pans. Bake 30 to 40 min. or until toothpick inserted in centres comes out clean. Cool cakes in pans 10 min.; remove from pans to wire racks. Cool completely.
Meanwhile beat remaining butter, icing sugar, remaining vanilla and milk in large bowl with mixer until creamy. Add remaining chocolate and beat until fluffy. Stack cake layers on plate, filling and frosting each with chocolate icing.
Kraft Kitchen Tips!
Sprinkle cake with edible sugar pearls.
Calories From Fat
% Daily Value
Fat 29 g
Saturated fat 16 g
Cholesterol 115 mg
Sodium 210 mg
Carbohydrate 53 g
Fibre 2 g
Sugars 36 g
Protein 6 g
18 servings, 1 piece (117 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.