Ingredients

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

Instructions

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

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

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

4. Beat in vanilla.

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

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

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

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

9. For Ganache, place chocolate in a small bowl.

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

11. Pour over chocolate; whisk gently until smooth.

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

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

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

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

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

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

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

19. Sprinkle with remaining almonds.

20. Refrigerate until serving.