• Ingredients
  • 1 cup butter, softened
  • 3 cups sugar
  • 6 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1/4 teaspoon baking soda
  • 1 cup sour cream
  • 2 cups semisweet chocolate chips
  • GLAZE:
  • 2/3 cup semisweet chocolate chips
  • 1/3 cup heavy whipping cream
  • 1/4 cup butter, cubed
  • 1 cup confectioners' sugar
  • 1/8 teaspoon almond extract
  • 1/4 cup chopped almonds

Directions

  • In a large mixing 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 combine. Stir in chocolate chips.
  • Pour into a greased and floured 10-in. fluted tube pan. Bake at 325 degrees F for 75-90 minutes or until a toothpick inserted near 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.