<http://schema.org/recipeInstructions>
" Heat oven to 325 degrees F. Butter two 9- by 5-inch loaf pans and line bottoms with parchment paper. Combine flour, 1 cup cocoa, salt, baking powder, and baking soda with a whisk and set aside. Beat butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs, one at a time. Add 1/2 teaspoon extract and sour cream; mix until combined. Add flour mixture in thirds, beating after each addition until batter is smooth. Transfer to prepared pans and bake until a wooden skewer inserted into center of cake comes out clean, about 1 hour and 20 minutes. Cool on a wire rack 15 to 20 minutes, remove cakes from pan, and let cool completely. Stir confectioners&amp;#039; sugar, remaining 2 tablespoons cocoa, heavy cream, and remaining 1/4 teaspoon extract together until smooth. Spread icing over top of cooled cakes and top with sliced almonds."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a29824/chocolate-tea-cake-dessert-recipes/>