CRAZY COOKING CHALLENGE - Chocolate Cake

I never had much luck baking cakes from scratch. When I saw the ingredients in this recipe, I had to have another go at it. This WAS a CRAZY COOKING CHALLENGE for me!

• Cocoa-Almond Coco Cake
• 3 cups cake flour
• 3/4 cup unsweetened cocoa powder
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup sour cream
• 1 can (13.5 oz.) light coconut milk
• 3/4 cup (1-1/2 stick) unsalted butter, at room temp.
• 2-1/2 cups packed light-brown sugar
• 4 eggs
• 1 tsp. almond extract
• 1 tsp. vanilla extract
• Filling
• 3/4 cup (1-1/2 sticks) unsalted butter, at room temp.
• 2-1/4 cups confectioners' sugar
• 1 tsp. vanilla extract
• 1-1/2 cups sweetened, flaked coconut
• 1/2 cup sliced almonds, chopped
• Chocolate Ganache
• 3/4 cup heavy cream
• 10 ounces semisweet chocolate

1 tsp. vanilla.

The recipe was for a three-layer cake. I only have two cake pans so its a two layer cake. Preheat oven to 350 degrees F. Butter and flour two or three 9-inch round cake pans. Line the bottom of each with a circle of wax paper.

In a medium bowl, whisk together flour, cocoa, baking soda, baking powder and salt; set aside. In a second medium bowl, whisk together sour cream and coconut milk. In a large bowl, beat butter and sugar on medium speed until fluffy, about 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in almond and vanilla extracts. On medium-low speed, beat in flour mixture in three additions, alternating with coconut milk mixture, beginning and ending with the flour mixture.

Pour batter evenly into prepared pans. Bake at 350 degrees for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then turn onto a wire rack and cool completely.

Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the butter and sugar on medium-low speed until blended. Increase speed to medium-high and beat for 3 minutes. Add vanilla and 3 tablespoons water and beat on medium-high speed for 30 seconds. Add coconut and almonds and beat for another 30 seconds. Set aside.

For the Chocolate Ganache: Heat cream in a small pot and medium-high just until it simmers. Immediately pour over chocolate in a medium bowl; let stand 3 minutes. Add vanilla and mix until smooth. Cool to room temperature.

Where's my Duncan Hines?

Too many bowls

But if you love to bake - it will be ok.

To assemble: Spread filling in between cake layers and ice cake evenly with chocolate ganache.

~From Family Circle