Ingredients
1 cup butter, softened3 cups sugar6 large eggs1-1/2 teaspoons vanilla extract1/2 teaspoon almond extract2-1/2 cups all-purpose flour1/2 cup baking cocoa1/4 teaspoon baking soda1 cup sour cream2 cups (12 ounces each) semisweet chocolate chipsGLAZE:2/3 cup semisweet chocolate chips1/3 cup heavy whipping cream1/4 cup butter, cubed1 cup confectioners’ sugar1/8 to 1/4 teaspoon almond extract1/4 cup chopped almonds
Preparation
In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts. Combine the flour, cocoa and baking soda; add to creamed mixture alternately with sour cream. Beat just until combined. Stir in chocolate chips.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 75-90 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Combine the chocolate chips, cream and butter in a saucepan. Cook; stir over low heat until smooth. Cool slightly. Gradually whisk in confectioners’ sugar. Stir in extract. Drizzle over cake. Sprinkle with almonds.
