Ingredients

Instructions

  1. In a small bowl, combine cocoa and water; set aside.
  2. In a large mixing bowl cream butter and sugar until light and fluffy.
  3. Add eggs, one at a time, beating well after each addition.
  4. Beat in vanilla.
  5. Combine the flour, baking soda, baking powder, and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition.
  6. Pour into three greased and floured 9" round baking pans.
  7. Bake at 350 for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
  8. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  9. For Ganache, place chocolate in a small bowl.
  10. In a small heavy saucepan over low heat, bring cream and sugar to a boil.
  11. Pour over chocolate; whisk gently until smooth.
  12. Refrigerate for 35-45 minutes or until ganache begins to thicken, stirring occasionally.
  13. For frosting, in a large mixing bowl beat butter until fluffy.
  14. Add confectioners sugar, cocoa, milk, and vanilla; beat until smooth.
  15. Place one cake layer on a serving plate; spread with 1 cup of frosting.
  16. Top with second layer and one cup ganache and sprinkle with 1/2 cup almonds.
  17. Top with third layer, frost top and sides of cake.
  18. Warm ganache until pourable; pour over cake, allowing some to drape down the sides.
  19. Sprinkle with remaining almonds.
  20. Refrigerate until serving.