Ingredients
2/3 cup butter, softened1-3/4 cups sugar1 teaspoon vanilla extract4 large eggs, room temperature4 ounces unsweetened chocolate, melted1-3/4 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon baking soda1-1/4 cups waterCHOCOLATE FILLING:6 ounces German sweet chocolate, chopped3/4 cup butter, cubed1/2 cup sliced almonds, toastedWHIPPED CREAM:2 cups heavy whipping cream1 tablespoon sugar1-1/2 teaspoons vanilla extractTOPPING:1-1/2 cups sliced almonds, toasted1 cup cherry pie filling
Preparation
Preheat oven to 350°. Line bottoms of 4 greased 9-in. round baking pans with parchment; grease parchment.
Cream butter, sugar and vanilla until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in chocolate until blended.
In a small bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with water, beating after each addition. Divide batter among prepared pans.
Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely.
For chocolate filling, melt chocolate in a microwave; stir until smooth. Stir in butter until blended. Stir in almonds.
For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form.
To assemble, place 1 cake layer on a serving plate; spread with 1/3 cup chocolate filling and 1 cup whipped cream. Repeat layers twice. Top with the remaining cake and chocolate filling.
Spread remaining whipped cream over sides of cake. Press almonds onto sides. Spoon pie filling over top of cake. Refrigerate until serving.
