DIRECTIONS:

"In double-boiler top, combine chocolate and hot water. Stir constantly over hot, not boiling, water, to melt chocolate. Add 1/2 cup granulated sugar; cook, stirring, 2 minutes, to dissolve. Remove from hot water. Cool to lukewarm. Sift flour with soda and salt.

Preheat oven to 350 degrees F. Grease and lightly flour two 9"" x 1-1/2"" round layer cake pans. In large mixer bowl, at medium speed, beat butter until fluffy. Gradually beat in 1-1/4 cups granulated sugar, beating until very light and fluffy--5 minutes. Add vanilla.

Add eggs, one at a time; beat well after each addition, scraping down side of bowl and beaters. At low speed, add flour mixture (in fourths) alternately with milk (in thirds); begin and end with flour. Beat just to blend. With scraper, blend in chocolate.

Turn into pans. Bake 25 minutes, or until surface springs back when gently pressed with finger. Do not overbake. Cool 10 minutes. Loosen sides with spatula. Remove layers; cool on racks. In medium bowl combine cream, sugar, cocoa, salt and coffee.

Refrigerate, covered, 1/2 hour. Beat with rotary beater until stiff. Refrigerate. With long, thin-bladed knife, split layers in half to make four. Place layer, cut side up, on plate. Spread with 2/3 cup mocha filling. Repeat twice. Top with last layer, cut side down.

Turn 1-1/4 cups mocha into pastry bag with number 2 star tip. With metal spatula frost top and side of cake smoothly with remaining mocha. With pastry bag, make ruching around top and base. Dip pointed half of almonds in chocolate. Arrange around top of cake as garnish."