Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CAKE-----
3/4 c Butter, softened
3 ts Baking soda
3 c Sugar
3 Eggs
1/2 ts Salt
3/4 c Buttermilk
1 1/3 c Boiling water
4 oz Unsweetned chocolate, melted
3 c Flour
3/4 c Roasted almonds, diced
2 ts Vanilla extract
-----CHOCOLATE GANACHE-----
18 oz Semisweet choclatechips(3cup
1 1/2 c Heavy cream
1 t Vanilla
2 tb Butter,cut up
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 medium speed until light and fluffy,1-2
minutes. add eggs and vanilla and beat until well
blended. add chocolate and beat 1-2 minutes. 3.Mix
together flour, baking soda and salt. Add to chocolate
mixture in two additions alternately with buttermilk.
Beat until well blended. With mixer on low speed, add
boiling water and beat until smooth( batter will be
thin) Pour batter into prepared pans. 4.Bake 35-40
minutes, or until a cake tester inserted in the center
comes out clean. Let cool in pans 10 minutes, then
unmold onto racks and let cool 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 minutes, or until melted and smooth
when stirred. Stir in butter and vanilla. 6.Cover and
refrigerate 1 hour, or until ganache holds its shape
and is thick enough 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. Refrigerate cake 3-4 hours, or until
ganache is firm, before serving.
