Chocolate Sour Cream Cake

• 1 1/3 cups unsalted butter, at room temperature
• 1/2 cup sliced almonds
• 1/2 cup boiling water
• 7 oz dark chocolate, chopped
• 1 tsp baking soda
• 1 1/3 cups sugar
• 3 large eggs, separated
• 1 tsp vanilla extract
• 4 cups all purpose flour
• 1 tsp baking powder
• 2/3 cup light sour cream

1. Preheat oven to 350u0b0F. Use a little butter to grease two 8 inch round cake pans. Scatter sliced almonds over base and sides of each pan.
2. Combine boiling water, chocolate and baking soda in a bowl. Stir until chocolate melts and mixture is smooth. Set aside.
3. Using an electric beater, beat butter and sugar until pale and creamy. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla.
4. Combine cooled chocolate and creamed mixture. Sift flour with baking powder and a pinch of salt and fold into chocolate mixture alternately with sour cream, beginning and ending with flour. Using an electric beater, beat egg whites until soft peaks form. Fold into mixture.
5. Spoon mixture into prepared pans. Bake for 45 minutes, until a skewer inserted comes out clean. Cool in pans for 5 minutes, then turn out onto a wire rack to cool completely.

unsalted butter, almonds, boiling water, chocolate, baking soda, sugar, eggs, vanilla, flour, baking powder, light sour cream

Taken from recipes-plus.com/api/v2.0/recipes/26762 (may not work)