Chocolate Fudge Almond Layer Cake

CHOCOLATE FUDGE ALMOND LAYER CAKE

Ingredients:
3 oz unsweetened chocolate
1 cup butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
3 large eggs
2-1/4 cups cups cake flour
2 tsp baking soda
1/2 tsp salt
1/4 cup sour cream
1 cup hot coffee
1 tsp vanilla

Chocolate Ganache
1 1/3 cups whipping cream
2 cups (12 ounces) semisweet chocolate chips

Mocha Filling
2 Tbs water
2 Tbs unsweetened cocoa
2 Tbs instant coffee
1/2 cup butter, softened
2 cups powdered sugar, divided
1/2 cup sliced almonds, toasted
1/4 cup caramel candies (about 1 ounce)
1 Tbs water

Directions:
Cake

Heat oven to 375 degrees. Grease and flour two 9- x 1 ½-inch round layer cake pans; set aside.

In double boiler over simmering water melt chocolate, stirring until smooth; remove from heat and set aside. In large mixer bowl, thoroughly cream butter and sugars. Add eggs one at a time, beating well after each addition. Mix in chocolate. In another bowl, mix the flour, baking soda and salt.

Beat the flour mixture into the cake mixture alternately with the sour cream to blend thoroughly. On low speed, mix in the coffee and vanilla to blend thoroughly.

Pour batter into pans, dividing equally. Tap pans on counter a few times to release air bubbles.

Bake in center of oven about 30 minutes until pick inserted into centers comes out clean. Cool on racks 10 minutes, then invert onto racks to cool completely. If cake tops are rounded, trim with serrated knife to level. Carefully cut each cake horizontally into two equal layers.

Chocolate Ganache

In 1-quart saucepan, bring cream to boil; immediately reduce heat to low and gradually add chocolate chips, stirring until melted and mixture is smooth. Refrigerate until mixture reaches thin spreading consistency, stirring occasionally.

Mocha Filling

In small saucepan over low heat, mix water, cocoa and instant coffee until thoroughly blended and coffee is dissolved; set aside to cool. In mixer bowl, cream butter. Gradually beat in 1 cup of the sugar. Gradually beat in coffee mixture. Beat in remaining sugar.

Assembly

Place one cake layer on serving plate; spread evenly with half the mocha filling. Top with another cake layer; spread evenly with 1/3 cup of the Chocolate Ganache. Add another cake layer and spread with the remaining Mocha Filling. Top with last cake layer.

Spread top and sides evenly with the remaining Chocolate Ganache. Arrange almonds on top of cake. In small saucepan over low heat, stir caramels and water until caramels are completely melted and mixture is smooth. Cool slightly and drizzle over top of cake.

Refrigerate cake one to four hours. Cut into wedges to serve.

Servings: 8