ALMOST Too Much Chocolate Cake

Oh Snap! Thank goodness my birthday is the next one coming up! 

(HINT...HINT....SARA...wouldn't it be good with oreos in the filling too!!!!;)

{recipe & pic from} Make it and Love it

Almost Too Much Chocolate Cake

First, bake the cake

Cake Recipe

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

Directions

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.  

 

Second, make the Chocolate buttercream  

Recipe

1 cup vegetable shortening

3-4 Tlb milk

½ cup unsweetened coco powder

½ tsp clear vanilla extract (buy it by the cake decorating supplies, wilton makes it)

1 lb powder sugar

Mix all ingredients with mixer until smooth.

Third, add buttercream between the 2 cake layers-

Fourth, make ganache

Recipe

2 tablespoons corn syrup

6 ounces heavy cream

2 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.