2 cups cake flour
1 1/2 cups castor sugar
3/4 cup Hershey's unsweetened cocoa powder
2 tsp bicarbonate soda
1/2 tsp salt
1 cup Paul's Buttermilk
1 cup canola oil
1 1/2 tsp vanilla essence
1 cup boiling water
Beat egges and sugar till well combined.
Sift together baking soda, salt, flour and cocoa powder.
Add in flour and wet ingredients alternatively and mix with a plastic spatula.
Pour into a prepared 9' round springform pan or a 9x13' square dish and bake at 160 degrees celcius for 1 hr or till the centre comes out clean.
Note : To add almond flakes on the top, pull out cake after 10 mins of baking and add on the almond flakes and continue baking till done. This avoids the almonds from sinking as the batter of this cake is very liquidy.