Chocolate Lover’S Delight Cake

• 1-1/2 cups sugar, divided
• 1 cup buttermilk
• 1/2 cup canola oil
• 2 eggs,
• 2 ounces German sweet chocolate, melted
• 1-3/4 cups all-purpose flour
• 1/4 teaspoon plus 1/8 teaspoon salt, divided
• 1/4 teaspoon baking soda
• 2 cups heavy whipping cream
• 1 cup confectioners' sugar
• 1/3 cup baking cocoa
• 1/4 teaspoon almond extract
• 1/4 cup creme de cacao
• 1/2 cup ground almonds

1. Grease and flour two 9-in. round baking pans; set aside. In a large bowl, beat 1 cup sugar, buttermilk, oil, egg yolks and melted chocolate until well blended. Combine the flour, 1/4 teaspoon salt and baking soda; gradually beat into sugar mixture until blended.
2. In a large bowl with clean beaters, beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter.
3. Transfer to prepared pans. Bake at 350u0b0 for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, in a large bowl, beat the cream, confectioners' sugar, cocoa, extract and remaining salt until stiff peaks form.
5. Cut each cake horizontally into two layers; brush layers with cream de cacao. Place bottom layer on a serving plate; top with 1/2 cup frosting and sprinkle with 2 tablespoons almonds. Repeat layers twice. Top with remaining cake layer.
6. Spread remaining frosting over top and sides of cake; sprinkle remaining almonds over the top. Refrigerate leftovers.

sugar, buttermilk, canola oil, eggs, sweet chocolate, flour, salt, baking soda, heavy whipping cream, sugar, baking cocoa, almond extract, creme de cacao, ground almonds

Taken from www.tasteofhome.com/recipes/chocolate-lover-s-delight-cake/ (may not work)