Moist, quick and easy cake.
I got the recipe from my sister in law Mary Dwyer.

225g (8oz.) Butter
225g (8oz.) Dark Brown Sugar
4 large Eggs
225g (8 oz.) Self Raising Flour
2 Tablespoons Cocoa
60g (2 oz.) Ground Almonds

Icing/Filling
280g (10oz.) Chololate (Dark, Milk or White)
30g (1 oz.) Butter
90ml(3 fl. oz.) Milk

Make sure the butter is soft, warm slightly if necessary but don’t melt.
Put into a bowl with the brown sugar.
Sift in the flour.
Dissolve the cocoa powder in 150ml (5 fl oz.) water and stir well to get rid of the lumps. Add to the bowl.
Break in the eggs and add the almonds.
Beat all these ingredients together until well blended.

Pour the mixture into two well buttered cake tins (7/8ins diameter)
(If necessary lined with some non stick paper)
and cook at Gas 6, 180C, 360F for approx 30 mts.
(For fan ovens reduce to 150C and check after 20 mts.)
A skewer should come out clean.
Remove from the tins.
Put on a wire rack and leave to cool.
Melt the chocolate gently with the butter and milk.
Let it cool until stiffer then spread on top of each cake.
Sandwich together and add the candles to the top.