Instructions:
Step 1: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Step 3: Add eggs, buttermilk, oil, and vanilla to the dry ingredients. Beat until well combined. Stir in boiling water until the batter is smooth. Pour into prepared pans and bake for 30-35 minutes. Cool completely.
Step 4: Make the almond caramel filling by mixing almond butter, caramel sauce, almond extract, and heavy cream until smooth and fluffy.
Step 5: Prepare the ganache by heating heavy cream until just simmering, then pouring over chocolate chips. Let sit for 2 minutes, then stir until glossy and smooth.
Step 6: Assemble the cake by placing one chocolate cake layer on a serving plate, spreading the almond caramel filling on top, and topping with the second cake layer.
Step 7: Pour the ganache over the top of the cake, letting it drip down the sides. Drizzle extra caramel sauce over the ganache and sprinkle with slivered almonds.
Step 8: Top with whipped cream swirls and a dusting of cocoa powder, if desired.
Storage Information:
Refrigerate the cake in an airtight container for up to 5 days. Let it sit at room temperature for 15-20 minutes before serving for the best texture.
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