Decadent Chocolate Cake With Ganache

• baking cocoa↗1 cup
• boiling water2 cups
• butter, softened↗1 cup
• sugar↗2 1⁄4 cups
• eggs↗4
• vanilla extract↗1 1⁄2 teaspoons
• all-purpose flour↗2 3⁄4 cups
• baking soda↗2 teaspoons
• baking powder↗1⁄2 teaspoon
• salt↗1⁄2 teaspoon
• GANACHE
• semisweet chocolate, chopped↗10 ounces
• whipping cream, heavy↗1 cup
• sugar↗2 tablespoons
• FROSTING↗
• cup butter, softened↗1
• cups confectioners' sugar↗4
• cup baking cocoa↗1⁄2
• cup milk↗1⁄4
• teaspoons vanilla extract↗2
• GARNISH
• cup sliced almonds, toasted↗3⁄4

Step-by-step instructions

1. 1

   In a small bowl, combine cocoa and water; set aside.

2. 2

   In a large mixing bowl cream butter and sugar until light and fluffy.

3. 3

   Add eggs, one at a time, beating well after each addition.

4. 4

   Beat in vanilla.

5. 5

   Combine the flour, baking soda, baking powder, and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition.

6. 6

   Pour into three greased and floured 9" round baking pans.

7. 7

   Bake at 350 for 25-30 minutes, or until a toothpick inserted near the center comes out clean.

8. 8

   Cool for 10 minutes before removing from pans to wire racks to cool completely.

9. 9

   For Ganache, place chocolate in a small bowl.

10. 10

    In a small heavy saucepan over low heat, bring cream and sugar to a boil.

11. 11

    Pour over chocolate; whisk gently until smooth.

12. 12

    Refrigerate for 35-45 minutes or until ganache begins to thicken, stirring occasionally.

13. 13

    For frosting, in a large mixing bowl beat butter until fluffy.

14. 14

    Add confectioners sugar, cocoa, milk, and vanilla; beat until smooth.

15. 15

    Place one cake layer on a serving plate; spread with 1 cup of frosting.

16. 16

    Top with second layer and one cup ganache and sprinkle with 1/2 cup almonds.

17. 17

    Top with third layer, frost top and sides of cake.

18. 18

    Warm ganache until pourable; pour over cake, allowing some to drape down the sides.

19. 19

    Sprinkle with remaining almonds.

20. 20

    Refrigerate until serving.