Chocolate Cream Layered Cake

Ingredients

Cake

• 2 cups granulated sugar
• 1 3/4 cups all purpose flour
• 3/4 cup cocoa
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Frosting

• 3/4 cup butter, at room temperature
• 3 cups confectioners sugar
• 1 Tablespoons strong brewed coffee, cold
• 2-3 Tablespoons heavy cream
• Chocolate sauce
• 1 cup water
• 1/2 cup sugar
• 1/2 cup corn syrup, or agave nectar
• 3/4 cup cocoa powder
• 2 ounces bittersweet or semisweet chocolate, finely chopped

Topping

• 1/2 cup toasted almonds, chopped fine

Directions

1. Heat oven to 350 degrees F. Grease and flour 3 9-inch square baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl.
3. Beat in eggs, milk, oil, and vanilla until well combined.
4. Stir in boiling water until combined.
5. Pour batter into prepared pans.
6. Bake 30 minutes or until tester inserted in center comes out clean.
7. Cool 10 minutes and remove cake from pans onto wire to cool completely before frosting.
8. To make the frosting, In a mixing bowl whisk the butter until light and fluffy.
9. Add in the confectioners sugar, whisking well .
10. Add the cold coffee and enough heavy cream to reach the desired consistency. Whisk for 1-2 minutes.
11. To make the chocolate topping, In a medium saucepan, whisk together the water, sugar, corn syrup and cocoa powder.
12. Bring to a boil over medium heat. When it begins to simmer, remove from heat and stir in the chopped chocolate until melted.
13. To Serve cake, On a serving plate, alternate cake and frosting layers.
14. Smooth a thin layer of chocolate sauce over cake and sprinkle almonds over top. Drizzle remaining sauce over cake slices to serve.