Preheat oven to 180C.

In a double boiler, melt chocolate.

Mix water and instant coffee powder.

Add this coffee mixture to the melted chocolate.

In a bowl, add sugar and butter and beat until creamy.

In a small bowl, mix curd and baking soda and leave it until frothy.

Add this mixture to the butter sugar mixture along with almond essence and beat well.

Add the chocolate coffee mixture to the ixture and beat until incorporated.

In another bowl, add flour, corn flour and baking powder and mix well.

Add this flour mix and almond meal to the butter chocolate mixture and fold it using a wooden spatula until incorporated.

Grease and dust a 8” round cake tin.

Pour the batter into it and level the top using the spatula.

Place it in the middle rack and bake for 20-25minutes or until a tooth pick inserted comes out clean.

Let the cake rest for 5minutes.

Flip it on a wire rack and allow it to cool completely.

In a double boiler, melt chocolate.

Mix water and coffee powder.

Remove it from the boiler and add the coffee to it.

Mix well until creamy and dark brown.

Place the bowl in a larger bowl containing water and ice cubes.

Add a tbs of butter at a time and mix well until creamy.

When the icing reaches a semi solid state and looks very creamy, remove from the bowl of water.

Place the cake on a plate.

Pour the icing on the cake.

With an offset spatula, spread it all over the cake and cover the sides also.

Decorate the cake with almond flakes and grated chocolate.

Chill the cake for 30minutes.

Slice it up and serve.