Decadent Chocolate Cake With Ganache - cooking recipe

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
GANACHE
10 ounces semisweet chocolate, chopped
1 cup whipping cream, heavy
2 tablespoons sugar
FROSTING
1 cup butter, softened
4 cups confectioners' sugar
1/2 cup baking cocoa
1/4 cup milk
2 teaspoons vanilla extract
GARNISH
3/4 cup sliced almonds, toasted

Preparation

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\" 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 mixing bowl beat butter until fluffy.
Add confectioners sugar, cocoa, milk, and vanilla; beat until smooth.
Place one cake layer on a serving plate; spread with 1 cup of frosting.
Top with second layer and one cup ganache and 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.