Chocolate Cake - cooking recipe

Ingredients

12 oz dark chocolate, chopped, plus extra, shaved into curls, to decorate
14 tbsp butter
1 tsp vanilla extract
1/2 cup brown sugar
3 None large eggs
1/2 cup yogurt
1/3 cup self-raising flour
1/2 cup sour cream
1 1/2 cups powdered sugar
2/3 cup cream, whipped
1/3 cup sliced almonds, toasted

Preparation

Grease 2 deep 8 inch cake pans and line bases with baking paper. Grease paper.
Melt 3 oz chocolate and 1/2 cup of water in a heatproof bowl set over a saucepan of simmering water. Allow to cool. Cream butter, vanilla and brown sugar in a bowl with an electric mixer until light and fluffy. Beat in eggs one at a time and beat until combined. Stir in the chocolate mixture and yogurt, then sifted flour in 2 batches. Spread into prepared pans. Bake for 40 mins, or until a skewer comes out clean. Turn on to wire rack to cool.
Melt remaining chocolate in a heatproof bowl over a saucepan of simmering water. Stir in sour cream, then gradually stir in sifted powdered sugar. Refrigerate until thick.
Split cold cakes in half. Using three-quarters of the icing, layer the cakes on top of each other. Spread top with remaining icing. Spread sides with whipped cream and press on toasted almonds. Decorate with chocolate curls.