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1
For the cake:
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2
Preheat the oven to 350F.
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3
In a mixing bowl, mix together the baking soda and sour cream with a wooden spoon and let sir for 5 minutes.
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4
Grease two 9-or 10-inch cake pans, or use nonstick pans.
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5
Place the chocolate and butter in a medium bowl and pour the boiling water over them.
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6
Whisk in the vanilla and sugar, then whisk in the yolks one at a time.
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7
Add the sour cream mixture and blend.
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8
Combine the flour and baking powder and add to the chocolate mixture, mixing just until combined.
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9
In the bowl of an electric mixer, using the whisk attachment, or using a hand-held electric mixer, heat the egg whites at high speed to soft peaks.
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10
Fold them into the chocolate mixture.
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11
Pour the batter into the prepared pans and bake until lightly springy, about 30 minutes.
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12
Let cool 10 minutes in the pans, then invert onto racks and cool to room temperature.
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13
For the ganache:
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14
In a small bowl set over a pot of simmering water, heat the chocolate and cream together, stirring, until smooth and combined.
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15
Keep it warm over the water or on a warm pan of your stove top until ready to use.
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16
To finish the cake:
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17
When the cakes are well cooled, pour the ganache over the top and let it run down the sides.
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18
Smooth it with a spatula, filling in any gaps.
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19
Sprinkle with the optional almonds.
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20
For a 2-layer cake, cool one third of the ganache in a small bowl at room temperature, set in a larger bowl of ice cubes, or in the refrigerator, until somewhat stiff.
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21
Keep the remaining ganache warm in a bowl set over water that has been brought to a simmer and removed from the heat, cut a thin slice off the top of each layer with a serrated knife, leaving a flat surface.
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22
Spread the stiffened ganache over one layer and cover with the second.
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23
Pour the warm ganeche over the top.
