Decadent Chocolate Cake With Ganache

In a small bowl, combine cocoa and water; set aside.

In a large mixing bowl cream butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Beat in vanilla.

Combine the flour, baking soda, baking powder, and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition.

Pour into three greased and floured 9" round baking pans.

Bake at 350 for 25-30 minutes, or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely.

For Ganache, place chocolate in a small bowl.

In a small heavy saucepan over low heat, bring cream and sugar to a boil.

Pour over chocolate; whisk gently until smooth.

Refrigerate for 35-45 minutes or until ganache begins to thicken, stirring occasionally.

For frosting, in a large mixing bowl beat butter until fluffy.

Add confectioners sugar, cocoa, milk, and vanilla; beat until smooth.

Place one cake layer on a serving plate; spread with 1 cup of frosting.

Top with second layer and one cup ganache and sprinkle with 1/2 cup almonds.

Top with third layer, frost top and sides of cake.

Warm ganache until pourable; pour over cake, allowing some to drape down the sides.

Sprinkle with remaining almonds.

Refrigerate until serving.