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1
Preheat oven to 350F.
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2
Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
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3
Line bottoms with waxed paper.
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4
Butter waxed paper.
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5
Combine chocolate, 1 cup water and espresso powder in heavy small saucepan.
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6
Stir over low heat until chocolate melts and mixture is smooth.
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7
Remove from heat.
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8
Cool completely, stirring occasionally.
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9
Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy.
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10
Add eggs 1 at a time, beating well after each addition.
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11
Add chocolate mixture and vanilla and beat until blended.
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12
Sift four, baking soda, baking powder and salt into medium bowl.
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13
Add dry ingredients to butter mixture alternately with sour cream in 3 additions, beginning with dry ingredients and beating well after each addition.
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14
Divide batter equally among prepared pans.
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15
Bake cakes until tester inserted into center comes out clean, about 30 minutes.
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16
Cool cakes in pans on racks 10 minutes.
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17
Using small knife, cut around sides of pans to loosen cakes.
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18
Turn cakes out onto racks.
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19
Remove waxed paper; cool completely.
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20
Combine sugar and 1/4 cup water in heavy medium saucepan.
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21
Stir over low heat until sugar dissolves.
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22
Increase heat to high and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling occasionally, about 10 minutes.
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23
Remove from heat.
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24
Carefully add cream (mixture will bubble vigorously).
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25
Place pan over medium low heat and stir until caramel bits melt, about 5 minutes.
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26
Stir in coconut and 1 cup almonds.
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27
Cool filling until thick enough to spread, stirring occasionally, about 45 minutes.
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28
Melt butter and chocolate in heavy small saucepan over low heat, stirring until smooth.
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29
Transfer to large bowl.
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30
Stir in vanilla.
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31
Whisk in 1 cup powdered sugar and 1/4 cup sour cream.
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32
Whisk in remaining powdered sugar and sour cream.
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33
Place 1 cake layer on platter.
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34
Spread half of filling evenly over top, leaving 1/2-inch border.
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35
Top with second cake layer.
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36
Spread with remaining filling, leaving 1/2-inch boarder.
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37
Top with remaining cake layer.
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38
Spread frosting over sides and top of cake.
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39
Press 2 cups sliced almonds onto sides of cake.
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40
Using pastry spatula, swirl frosting on top of cake decoratively.
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41
(Can be made 1 day ahead.
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42
Cover with cake dome; store at room temperature.)
