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Ingredients
- 3/4 c. Butter, softened
- 3 tsp Baking soda
- 3 c. Sugar
- 3 x Large eggs
- 1/2 tsp Salt
- 3/4 c. Buttermilk
- 1 1/3 c. Boiling water
- 4 ounce Unsweetned chocolate, melted
- 3 c. Flour
- 3/4 c. Roasted almonds, diced
- 2 tsp Vanilla extract
- 18 ounce Semisweet choclatechips(3cup
- 1 1/2 c. Heavy cream
- 1 tsp Vanilla
- 2 Tbsp. Butter,cut up
Directions
- 1.Preheat oven to 350 F. grease 2 nine inch round cake pans. Dust with flour, tap out excess. 2.In a large bowl, beat together butter and sugar with electric mixer or possibly medium speed till light and fluffy,1-2 min. add in Large eggs and vanilla and beat till well blended. add in chocolate and beat 1-2 min. 3.Mix together flour, baking soda and salt. Add in to chocolate mix in two additions alternately with buttermilk. Beat till well blended. With mixer on low speed, add in boiling water and beat till smooth( batter will be thin) Pour batter into prepared pans. 4.Bake 35-40 min, or possibly till a cake tester inserted in the center comes out clean. Let cold in pans 10 min, then unmold onto racks and let cold completely. 5.Make
- Chocolate Ganache:In a 2 qart glass measure, combine chocolate chips and heavy cream. Heat in a microwave oven on HIGH 3 min, or possibly till melted and smooth when stirred. Stir in butter and vanilla. 6.Cover and chill 1 hour, or possibly till ganache holds its shape and is thick sufficient to spread on cake. 7.Cover a cake layer with a little more than 1/3 of chocolate ganache. Set second layer on top. Frost top and sides of cake with remaining ganache. Press almonds into side of cake. Chill cake 3-4 hrs, or possibly till ganache is hard, before serving.
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