The Cocoa powder replaces the flour.
Preheat the oven to 325F.
Butter and paper line 2 9x2 inch cake mold. Dust the pans with flour, tab excess flour off.
Melt the butter & chocolate over a double boiler until smooth.
Cool Slightly.
Whisk in the sifted cocoa powder & the cassis. In the meantime whip the eggs & sugar until emulsified and triple in volume, fold into the chocolate-butter mixture by rubber spatula.
Pour the batter into the prepared molds and bake until top forms a crust. Insert a needle which should come out with very moist crumbs attached.
Remove from the oven and let cool a few minutes. Push down gently the raised edges to even out the top of the cakes.
When the cakes are cold, unmold them on platters.
Prepare the smear by melting all ingredients over the double boiler, let cool for 10 minutes, spread a 1/2 inch layer of this smear on one layer, place the second layer over the top and spread another 1/2 inch layer of smear on top and all around the sides of the double layer cake.
Serve with Whipped Cream and Vanilla icecream
by Chef Ulrich Koepf