Chocolate Cake Recipe

Prep: 40 min. + chilling Bake: 25 min. + cooling

Yield: 12 Servings

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 heavy whipping cream
2 tablespoons sugar
FROSTING:
1 cup butter, softened
4 cups confectioners' sugar
1/2 cup baking cocoa
1/4 cup 2% milk
2 teaspoons vanilla extract
GARNISH:
3/4 cup sliced almonds, toasted

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.

Some variants for decorating