ALMOST TOO MUCH CHOCOLATE CAKE

ALMOST TOO MUCH CHOCOLATE CAKE
Got this recipe from Luann who got it from Chad's mom.  We made this for Abagail's 5th birthday (instead of nuts at the top we did a 5 out of M&M's) Lisa had made it a couple of times and told us how yummy it is.  I didn't have a 2nd piece, but Jackson said the next day that it was even better.  One thing that is good is you can make the cake and frosting ahead of time.

First, bake the cake
Cake Recipe
18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup water
1.5 cups semisweet chocolate chips

Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mix, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into 2 well greased 8 inch pans (I put parchament paper on bottom and used 9" pan)
Bake for 50 to 55 minutes, until a toothpick comes out clean.  Cool cake thoroughly in pan at least half an hour before putting on a cooling rack.  
 **This cake can be made gluten free using Pamela’s gluten free Chocolate cake mix.

Second, make the Chocolate buttercream  
This makes a lot - could probably use it for 2 cakes (or I thought it would be fun to make sometime by cutting the cakes in two and making 4 layers) 
1 cup vegetable shortening
3-4 Tlb milk
½ cup unsweetened coco powder
½ tsp clear vanilla extract (buy it by the cake decorating supplies, wilton makes it)
1 lb powder sugar
Mix all ingredients with mixer until smooth.

Third, add buttercream between the 2 cake layers-

Fourth, make ganache

2 tablespoons corn syrup (not sure if you really need this)
6 ounces heavy cream
12 ounces dark chocolate, chopped into small pieces
1/2 teaspoon vanilla extract

I didn't do it like stated but made it how I have made genache in the past.  Put heavy cream in bowl until simmer (see steam). Take off heat and add chocolate.  Let is sit for 3-5 minutes then stir with a whisk until all melted.  In a small bowl on top of a double boiler, combine the corn syrup, chocolate and heavy cream. Let melt and combine while whisking often. Remove from heat and add vanilla.
Let the ganache cool for a few minutes.

Fifth, pour the ganache over the top of the cake letting it drip down the sides. Take a spatula and spread the ganache over the parts not covered.
Pipe buttercream stars on the rim of the top.
Add Almonds. Take raw sliced almonds and place them over medium heat in a sautee pan. Keep them moving by wiggling the pan until they get lightly golden. Remove from heat and alow to cool. Sprinkle them on top of your cake