Preparation

1 Heat oven to 375 degrees. Grease and flour two 9 x 1 1/2-inch round layer cake pans; set aside.

2 To make cake: In double boiler over simmering water melt chocolate, stirring until smooth; remove from heat and set aside. I

3 In large mixer bowl, thoroughly cream butter and sugars. Add eggs one at a time, beating well after each addition.

4 Mix in chocolate. In another bowl, mix the flour, baking soda and salt. Beat the flour mixture into the cake mixture alternately with the sour cream to blend thoroughly.

5 On low speed, mix in the coffee and vanilla to blend thoroughly. Pour batter into pans, dividing equally. Tap pans on counter a few times to release air bubbles.

6 Bake in center of oven about 30 minutes until pick inserted into centers comes out clean. Cool on racks 10 minutes, then invert onto racks to cool completely.

7 If cake tops are rounded, trim with serrated knife to level. Carefully cut each cake horizontally into two equal layers.

8 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.

9 Refrigerate until mixture reaches thin spreading consistency, stirring occasionally.

10 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. In mixer bowl, cream butter. Gradually beat in 1 cup of sugar. Gradually beat in coffee mixture. Beat in remaining sugar.

Source: Almond Board of California