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1
Heat oven to 375 degrees.
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2
Grease and flour two 9 x 1 1/2-inch round layer cake pans; set aside.
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3
To make cake: In double boiler over simmering water melt chocolate, stirring until smooth; remove from heat and set aside.
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4
In large mixer bowl, thoroughly cream butter and sugars.
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5
Add eggs one at a time, beating well after each addition.
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6
Mix in chocolate.
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7
In another bowl, mix the flour, baking soda and salt.
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8
Beat the flour mixture into the cake mixture alternately with the sour cream to blend thoroughly.
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9
On low speed, mix in the coffee and vanilla to blend thoroughly.
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10
Pour batter into pans, dividing equally.
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11
Tap pans on counter a few times to release air bubbles.
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12
Bake in center of oven about 30 minutes until pick inserted into centers comes out clean.
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13
Cool on racks 10 minutes, then invert onto racks to cool completely.
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14
If cake tops are rounded, trim with serrated knife to level.
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15
Carefully cut each cake horizontally into two equal layers.
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16
To make Chocolate Ganache: In 1-quart saucepan, bring cream to boil; immediately reduce heat to low and gradually add chocolate chips, stirring until melted and mixture is smooth.
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17
Refrigerate until mixture reaches thin spreading consistency, stirring occasionally.
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18
To make Mocha Filling: In small saucepan over low heat, mix water, cocoa and instant coffee until thoroughly blended and coffee is dissolved; set aside to cool.
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19
In mixer bowl, cream butter.
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20
Gradually beat in 1 cup of sugar.
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21
Gradually beat in coffee mixture.
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22
Beat in remaining sugar.
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23
To assemble cake: Place one cake layer on serving plate; spread evenly with half the mocha filling.
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24
Top with another cake layer; spread evenly with 1/3 cup of the Chocolate Ganache.
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25
Add another cake layer and spread with the remaining Mocha Filling.
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26
Top with last cake layer.
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27
Spread top and sides evenly with the remaining Chocolate Ganache.
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28
Arrange almonds on top of cake.
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29
In small saucepan over low heat, stir caramels and water until caramels are completely melted and mixture is smooth.
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30
Cool slightly and drizzle over top of cake.
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31
Refrigerate cake one to four hours.
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32
Cut into wedges to serve.
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33
*To toast almonds, spread in an ungreased baking pan.
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Place in 350-degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to ensure even browning.
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35
Almonds will continue to brown slightly after removing from oven.
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36
Note : If desired, include additional toasted sliced almonds between layers.
