1 cup flour
1 cup cake flour
1 tsp. baking soda
1 tsp. salt
2 tbsp. cocoa powder
1 stick butter
1 1/2 cups sugar
2 eggs
1 cup sour cream
1/4 cup strong coffee
8 oz. sliced almonds, toasted
Amaretto (see below)

Stir together the flour, cake flour, cocoa powder, baking soda and salt; set aside.

In a large bowl, cream the butter until light. Gradually add the sugar, beating well after each addition.

Pour in the eggs, one at a time, beating well after each addition. When all the eggs are incorporated, beat for 2 more minutes at medium speed. Add the coffee and blend well.

Add the dry ingredients and the sour cream alternately, in three parts each, blending well after each addition.

Pour batter into a buttered and floured 9-inch spring-form pan.

Bake at 350°F for 50 minutes or until a cake tester inserted in the center of the cake comes out clean.

Let the cake cool in the pan on wire rack before applying frosting.

GANACHE CREAM:

1 (12 oz.) pkg. semi-sweet chocolate
1 cup heavy cream
3 oz. softened butter
3 tbsp. Amaretto

Bring the heavy cream to a boil. Remove the pot from the heat and add chocolate, whisking thoroughly until all chocolate is melted. Continue beating until mixture is light, fluffy and smooth. Add butter to chocolate mixture, beating vigorously. Add 3 tablespoons Amaretto.

Refrigerate cream for 2 hours before using. Before spreading on cake, beat again.

SIMPLE SYRUP:

1 cup sugar
1/2 cup water

Combine the sugar and water in a saucepan and bring to a boil, stirring occasionally to dissolve all the sugar. Allow the syrup to cool. Add 3 tablespoons of Amaretto. Drizzle over top of cake.