Decadent Chocolate Cake With Ganache

• 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

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.

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Taken from www.food.com/recipe/decadent-chocolate-cake-with-ganache-350383 (may not work)