Special Occasion Chocolate Cake
|Baking cocoa||1 Cup (16 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Butter||1 Cup (16 tbs), softened|
|Sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Baking soda||2 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Semi-sweet chocolate square||10 Ounce, chopped (10 Squares, 1 Ounce Each)|
|Heavy whipping cream||1 Cup (16 tbs)|
|Confectioners sugar||4 Cup (64 tbs)|
|Baking cocoa||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Vanilla extract||2 Teaspoon|
|Sliced almonds||3⁄4 Cup (12 tbs), toasted (For Garnish)|
In a small bowl, combine cocoa and water; set aside.
In a large mixing bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition.
Pour into three greased and floured 9-in.round baking pans.
Bake at 350 degree for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
For ganache, place chocolate in a small bowl.
In a small heavy saucepan over low heat, bring cream and sugar to a boil.
Pour over chocolate; whisk gently until smooth.
Refrigerate for 35-45 minutes or until ganache begins to thicken, stirring occasionally.
For frosting, in a large mixing bowl, beat butter until fluffy.
Add the confectioners' sugar, cocoa, milk and vanilla; beat until smooth.
Place one cake layer on a serving plate; spread with 1 cup frosting.
Top with the second layer and 1 cup ganache; sprinkle with 1/2 cup almonds.
Top with third layer; frost top and sides of cake.
Warm the ganache until pourable; pour over cake, allowing some to drape down the sides.
Sprinkle with the remaining almonds.
Refrigerate until serving.