Chocolate Almond Cake and Frosting

By KeyIngredient

Ingredients

• Cake:
• 2 c. sugar
• 2 c. flour
• 1 c. cocoa
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 1 c. milk
• 1 c. sour cream
• 3/4 c. vegetable oil
• 2 large eggs
• 1 Tbsp. vanilla
• 1/2 c. toasted sliced almonds, divided
• Garnish: Toasted sliced almonds
• Frosting:
• 4 oz. bittersweet chocolate baking bars, chopped
• 1/2 c. heavy whipping cream
• 1 c. butter softened
• 2 Tbsp. almond flavored liqueur
• 4 c. powdered sugar

Preparation

Step 1

Heat oven to 350. Spray 3 9" cake pans with nonstick baking spray with flour.

In large bowl combine sugar, flour, cocoa, baking soda, baking powder and salt. Add milk, sour cream, oil, eggs and vanilla; beat at medium speed with mixer until smooth. Spoon batter into prepared pans and bake for 15-17 min or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 min. Remove from pans and cool completely on wire racks.

Spread chocolate frosting over bottom layer; sprinkle with 1/4 c. almonds. Top with second cake layer. Spread frosting over cake layer; sprinkle with remaining 1/4 c. almonds. Top with third cake layer. Spread remaining frosting evenly over top and sides of cake. Garnish with sliced almonds if desired.

Frosting:
In medium saucepan combine chocolate and cream. Cook over ow heat, stirring constantly, until chocolate melts and mixture is smooth. Let cool for 20 min.

In large bowl beat butter and liqueur at medium speed with a mixer until combined. Gradually add chocolate mixture, beating until smooth. Gradually add powdered sugar, beating until smooth.