This will bring it to a consistency that is easier to spread and smooth. Microwave the remaining ganache for about 8 seconds and stir.Once all 3 layers are stacked, crumb coat the entire cake in a thin layer of ganache and place the cake into the refrigerator to firm up.Place the next cake layer down on top, pressing down to ensure there is no air trapped between the layers.Sprinkle with the chopped cookies and toasted almonds.Place the first layer on the board, and cover in a layer of ganache. Spread a small dollop of ganache onto a cake plate or board.Prepare the filling by chopping up 8-10 cookies and toasting the sliced almonds.Place one whole almond at the center of half of the cookies (optional).

The cookies will not spread, so don’t worry about spacing them apart too much. Form 1” balls, lightly pressing each one onto the cookie sheets.The dough will start out looking quite dry, but it will begin to clump up as it mixes. Add egg yolk and almond emulsion and beat until smooth.Beat butter and sugar together until light and fluffy.Prepare two cookie sheets by lining them with silicone mats or parchment paper. Once the ganache has the consistency of peanut butter, it has set up enough. If you are short on time, you can place it in the refrigerator to set faster, but you must stir every 10 minutes, to ensure it does not get lumpy. Cover the ganache with plastic wrap and let stand at room temperature overnight to set.If required, you can pop it back in the microwave for 30 second increments. Whisk until all the chocolate is melted and no lumps remain.Let stand a few minutes, allowing the chocolate to start to melt. Add chocolate chips, espresso powder, and almond emulsion to the cream.Microwave heavy cream for 1-2 minutes, until steaming.To make assembly easier, wrap cake layers in plastic wrap and place in the freezer for at least 1 hour (and/or up to a week).Bake time will be shorter without cake strips closer to 32 minutes. Wrap with the cake strips and bake for 38 minutes (or until a toothpick inserted into the centre of the cake comes out clean). Divide the batter evenly between the 3 pans.

Try not to over mix, as this will produce a chewy cake! Fold together using a spatula until no lumps remain.

Pour the wet mixture into the dry mixture.

Add the Greek yogurt, buttermilk, eggs, canola oil, almond emulsion, and vanilla to the cocoa mixture.

Add in the hot water and whisk until a thin paste forms.

In a separate bowl, combine cocoa powder(s) and espresso powder.

Sift flour, salt, baking soda, baking powder, and sugar together in a large bowl.

Prepare three, 6-inch cake pans by lining with parchment paper and spraying with cooking spray. If using cake strips, start them soaking in a bowl of warm water. ¼ cup cocoa powder (ideally half black cocoa, half regular - but all regular can work) Enhanced with our Almond Bakery Emulsion, doused in espresso-infused ganache, and topped with chocolate almond butter cookies and slivered almonds, your tastebuds will be bursting with delight after just one bite. This three-layer Mocha Almond Fudge Cake contains all of the flavors you love.

Almond bakery emulsion