Getting started with this secondary keyword chocolate almond cake is simple and rewarding. Begin by preheating your oven to 350°F (175°C) and prepare three 8-inch cake pans with non-stick spray. This high-altitude tested recipe ensures even baking, so follow the steps closely for the best results.

In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 3/4 cups granulated sugar, 3/4 cup unsweetened Dutch processed cocoa powder, 1 cup finely chopped almonds, 2 tablespoons instant espresso powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1 teaspoon coarse kosher salt. In another bowl, whisk the wet ingredients: 4 large eggs, 1 cup whole milk, 1 cup sour cream, 1 cup vegetable oil, 1 tablespoon vanilla extract, and 2 teaspoons almond extract.

Combine the wet and dry mixtures until smooth, then divide the batter evenly among the prepared pans. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on wire racks while you prepare the rest.

1-While the cakes bake, toast the sliced almonds by spreading 1 1/4 cups on a baking sheet and roasting at 300°F (150°C) for 15-20 minutes until golden.

2-For the buttercream, beat 2 cups softened unsalted butter until smooth, then gradually add 3 cups powdered sugar, 1 cup natural or Dutch processed unsweetened cocoa powder, 1 tablespoon meringue powder, and 1/4 teaspoon coarse kosher salt.

3-Mix in 2 teaspoons vanilla extract and 1 teaspoon almond extract, whipping until fluffy.

4-Assemble by frosting between layers and covering the exterior with buttercream, then press toasted sliced almonds onto the sides.

5-For the optional drip, add chocolate ganache on top to create that signature drip effect.