The recipe is originally from Make it and love it
1 (18.25 ounce) package devil's food cake mix
2 1 (5.9 ounce) package instant chocolate pudding mix
3 1 cup sour cream
4 1 cup vegetable oil
5 4 eggs
6 1/2 cup water
7 1.5 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mix, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into 2 well greased 8 inch pans
Bake for 50 to 55 minutes, until a toothpick comes out clean.
Cool cake thoroughly in pan at least half an hour before putting on a cooling rack.
While that is cooking make the buttercream recipe from Cooks.com
|CHOCOLATE BUTTERCREAM FROSTING|
6 tbsp. butter
1 cup powdered sugar
4 tbsp. cocoa
2 to 3 tbsp. milk
1. Cream butter.2. Combine sugar and cocoa.
3. Add sugar and cocoa mixture to butter
4. Add milk to and butter mixture. I would start with 2 tbsp. of milk and if it's too thick add another tbsp. of milk.
After the cake is cooled, fill the middle layer with buttercream frosting.
Fourth, make ganache
2 tablespoons corn syrup
6 ounces heavy cream
12 ounces dark chocolate, chopped into small pieces
1/2 teaspoon vanilla extract
In a small bowl on top of a double boiler, combine the corn syrup, chocolate and heavy cream. Let melt and combine while whisking often. Remove from heat and add vanilla.
Let the ganache cool for a few minutes.
Fifth, pour the ganache over the top of the cake letting it drip down the sides. Take a spatula and spread the ganache over the parts not covered.
Pipe buttercream stars on the rim of the top.
Add Almonds. Take raw sliced almonds and place them over medium heat in a sautee pan. Keep them moving by wiggling the pan until they get lightly golden. Remove from heat and alow to cool. Sprinkle them on top of your cake.