Fudge-Almond Layer Cake
Source of Recipe
BBR
Recipe Introduction
Posted by: cowgirl_In
List of Ingredients
Cake
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
Recipe
Cake
1 Heat oven to 375 degrees. Grease and flour two 9- x 1 ½-inch round layer cake pans; set aside.
2 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.
3 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.
4 Pour batter into pans, dividing equally. Tap pans on counter a few times to release air bubbles.
5 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
1 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
1 In small saucepan over low heat, mix water, cocoa and instant coffee, melted carmels, then add butter, powdered sugar and almonds
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