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1
Preheat the oven to 350F (180C).
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2
Butter and flour a 10-inch tube pan with a nonremovable bottom.
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3
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
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4
In a medium pot, combine the sugar and water and bring them to a boil.
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5
Remove the pot from the heat and stir in the chocolate and 1 stick of butter.
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6
When the chocolate and butter have completely melted, whisk the mixture to combine completely.
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7
Whisk in the beaten eggs.
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8
Pour about half the chocolate mixture into the dry ingredients and whisk vigorously to thoroughly combine the ingredients and remove any lumps.
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9
Working quickly, add the remaining chocolate mixture and whisk to combine.
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10
Pour the batter into the prepared pan and bake for about 60 minutes, until a cake tester inserted in the center comes out clean.
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11
Let the cake cool in the pan for about 15 minutes, then turn out onto a rack to cool completely.
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12
In a medium bowl, cream together the remaining 3 sticks of butter and the confectioners sugar, until light and fluffy.
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13
Remove 13 cup of the icing, place in a small bowl, and color it with a few drops of the green food coloring.
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14
Put the remaining icing in a pot, add the vanilla.
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15
Over low heat, stir the icing until it becomes a pourable consistency.
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16
(If it overheats, causing the butter to spearate, put the icing in the refrigerator to chill and stir to bring it back together.)
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17
Pour the icing over the cooled cake so that it drips down the center and outside.
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18
Cluster the red berries in groups of 3 on top of the cake.
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19
Fill the green icing into a pastry bag fitted with a leaf tip and pipe a few leaves around each cluster of berries.
