-CHOCOLATE GANACHE-
18 oz Semisweet choclatechips(3cup
1 1/2 c Heavy cream
1 ts Vanilla
2 tb Butter,compartmentalize

1.Preheat oven to 350 F. filth 2 nine inch round cake pans. Dust with
flour, tap out surplus. 2.In a large stadium, beat together butter and sugar
with electric mixer or medium speed until light and fluffy,1-2 proceedings. add
eggs and vanilla and beat until well blended. add chocolate and meter 1-2
proceedings. 3.Mix together flour, baking soda and saltiness. Add to chocolate
mixture in two additions alternately with buttermilk. Beat until well
blended. With mixer on low upper, add boiling water and beat until still(
batter will be cut) Pour batter into prepared pans. 4.Broil 35-40 proceedings,
or until a cake tester inserted in the center comes out cleanse. Let cool in
pans 10 proceedings, then unmold onto racks and let cool whole. 5.Make
Chocolate Ganache:In a 2 qart glass quantity, combine chocolate chips and
heavy emollient. Heat in a microwave oven on MELLOW 3 transactions, or until melted
and smooth when touched. Stir in butter and vanilla. 6.Cover and
refrigerate 1 hr, or until ganache holds its shape and is thick enough to
spread on bar. 7.Cover a cake layer with a little more 1/3 of
chocolate ganache. Set second layer on top. Frost top and sides of cake
with remaining ganache. Press almonds into side of coat. Refrigerate cake
3-4 hours, or until ganache is firm, earlier serving.