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1
Heat oven to 350, grease and flour a 9x13 pan.
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2
sift the flour, baking soda and salt into a large mixing bowl, add the almonds, combine with a whisk and set aside.
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3
With an electric mixer on low speed, beat the butter for about 1 minute, or until the butter is lighter in color.
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4
Slowly add the sugar, about 2 Tbls at a time.
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5
When all of the sugar is added, continue to beat for 2-3 minutes, scraping down the sides of the bowl as needed; the mixture will look fluffy like something between mayonnaise and whipped cream.
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6
Add the eggs one at a time, beating for 10 seconds between each addition.
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7
Add the melted chocolate and honey and beat for a few seconds until smooth.
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8
With a rubber spatula, fold the sifted ingredients into the batter in 3 segments, alternating with the buttermilk which is added 1/2 cup at a time.
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9
Beat with an electric mixer on low speed until the mixture looks smooth.
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10
Transfer the batter to the prepared pan and smooth the top.
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11
Bake for about 30 minutes or until a cake tester comes out clean.
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12
Cool the cake on a wire rack.
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13
Ganache:
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14
Heat the cream on the stove until just under a boil.
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15
Pour the heated cream over the chopped chocolate and let sit for 30 seconds.
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16
Stir until the chocolate is all melted and thouroughly combined into the cream.
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17
Frost the top of the cake only with the ganache while the cake is still warm.
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18
Serve at room temperature.
