Ingredients
1 cup baking cocoa2 cups boiling water1 cup butter, softened2-1/4 cups sugar4 large eggs, room temperature1-1/2 teaspoons vanilla extract2-3/4 cups all-purpose flour2 teaspoons baking soda1/2 teaspoon baking powder1/2 teaspoon saltGANACHE:10 ounces semisweet chocolate, chopped1 cup heavy whipping cream2 tablespoons sugarFROSTING:1 cup butter, softened4 cups confectioners’ sugar1/2 cup baking cocoa1/4 cup 2% milk2 teaspoons vanilla extractGARNISH:3/4 cup sliced almonds, toasted
Preparation
Preheat oven to 350°. In a small bowl, combine cocoa and water; set aside to cool completely. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Whisk together the flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition.
Pour into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For ganache, place chocolate in a bowl. In a small heavy saucepan over low heat, bring cream and sugar to a boil. Pour over chocolate; whisk gently until smooth. Allow to cool until it reaches a spreadable consistency, stirring occasionally.
For frosting, in a large bowl, beat butter until fluffy. Add the confectioners’ sugar, cocoa, milk and vanilla; beat until smooth.
Place 1 cake layer on a serving plate; spread with 1 cup frosting. Top with second layer and 1 cup ganache; sprinkle with 1/2 cup almonds. Top with third layer; frost top and sides of cake. Warm ganache until pourable; pour over cake, allowing some to drape down the sides. Sprinkle with remaining almonds. Refrigerate until serving.
