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. I3 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