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Ingredients
- Cake:
- 2 cups all purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1 cup (2 sticks) salted butter
- 1 cup water
- 1/2 cup sour cream
- 2 large eggs
- 2 teaspoons almond extract
- Frosting:
- 2 sticks salted butter, softened
- 1/4 cup heavy cream
- 2 tsp coconut extract
- 4 cups powdered sugar
- Chocolate coating:
- 2 cups semi sweet chocolate chips
- 4 or 5 TBS vegetable oil
- 1 cup almonds, roughly chopped
Preparation
Step 1
Prepare Cake: Preheat your oven to 350. Coat a 12X18-inch rimmed baking sheet with nonstick cooking spray and set aside.
In a large bowl combine the flour, sugar, salt and baking powder and set aside. In a medium saucepan, combine the butter and water and bring to a boil. Once it comes to a rolling boil, remove from the heat and stir it into the flour mixture until combined and slightly cooled. Whisk in the sour cream, eggs, and almond extract.
Spread batter evenly into the prepared pan and bake for 20-25 minutes, until edges are brown and center springs back when lightly touched. Remove cake from oven and let cool completely in the pan.
Prepare Frosting:
In the bowl of your mixer, combine butter, heavy cream and coconut extract. Beat on medium speed until smooth and combined. With the mixer speed on low, slowly add powdered sugar until just barely mixed in. Increase mixer speed to high and beat for one minute, until light and fluffy.
Turn the cake pan so that the widest side is facing you, then cut it in half vertically so you have two square-ish pieces. Spread your frosting on one side, then place the other half of cake on top, top side down. The bottom (flat) part of the cake should be facing up. Gently pat the cake down so it's even, then place in the freezer for about thirty minutes.
Prepare Chocolate Coating: In a microwave safe bowl, microwave chocolate chips and vegetable oil, stopping to stir every 30 seconds until smooth and melted. Remove cake from fridge and cut into rectangular cakes (you can do them however large or small you want -- I did mine fairly large and ended up with about 8). Dip each piece in the melted chocolate, letting the excess drip off. Place coated cake pieces on prepared baking sheet, sprinkle with chopped almonds, and place back in the freezer just until set.
Keep uneaten cakes in the refrigerator to prevent melting.