Directions

• In a small bowl, combine cocoa and water; set aside. In a large 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° 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 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 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. Yield: 12 servings.