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1
Preheat oven to 350 degrees F.
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2
Grease and flour 2 9-inch cake pans.
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3
Tap out excess flour.
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4
In a large bowl beat together butter and sugar until light and fluffy, about 1-2 minutes.
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5
Add eggs and vanilla extract; beat till well blended.
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6
Add melted chocolate and beat 1-2 minutes.
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7
Mix together flour and baking soda and salt.
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8
Add to chocolate mixture in 2 additions alternately with the buttermilk.
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9
Beat till well blended.
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10
On low speed, add boiling water and beat till smooth.
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11
(Batter will be thin.) Pour into prepared pans.
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12
Bake for 35-40 minutes or until tester inserted in center comes out clean.
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13
Let cool in pans for 10 to 15 minutes.
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14
Turn out onto wire racks and cool completely.
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15
For Ganache:Melt chocolate chips and cream together and stir until smooth.
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16
Stir in butter and vanilla.
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17
Cover and refrigerate for 1 to 1 1/2 hours until ganache holds its shape and is thick enough to spread on cake layers.
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18
Cover one layer with a little more than 1/3 of the ganache.
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19
Top with second layer; frost top and sides with remaining ganache.
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20
Press almond slivers into sides of cake.
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21
Refrigerate 3 to 4 hours for ganache to firm back up for easier slicing.
