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Cake:
4 ounces unsweetened chocolate, chopped
1 cup water
1 tablespoon instant espresso powder
2 1/4 cups (packed) dark brown sugar
1 cup (2 sticks) unsalted butter,
at room temperature
3 large eggs
1 teaspoon vanilla extract
2 cups cake flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream

Filling:
1 cup sugar
1/4 cup water
1 cup whipping cream
1 cup sweetened flaked coconut, toasted
1 cup thinly sliced almonds, (4 ounces) toasted

Frosting:
1/2 cup (1 stick) unsalted butter
3 ounces unsweetened chocolate, chopped
1/2 teaspoon vanilla extract
2 cups confectioner's sugar, sifted
1/2 cup sour cream
2 cups sliced almonds (8 ounces) toasted

For cake: Preheat oven to 350 degrees F. Butter three 9-inch-diameter
cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper.
Butter waxed paper.
Combine chocolate, 1 cup water and espresso powder in heavy small
saucepan. Stir over low heat until chocolate melts and the mixture is
smooth. Remove from heat. Cool completely, stirring occasionally.
Using electric mixer, beat brown sugar and butter in large bowl until
light and fluffy. Add eggs one at a time, beating well after each addi-
tion. Add chocolate mixture and vanilla extract and beat until blended.
Sift flour, baking soda, baking powder and salt into medium bowl.
Add dry ingredients to butter mixture alternately with sour cream in
three additions, beginning and ending with dry ingredients and beating
well after each addition. Divide batter equally among prepared pans.
Bake cakes until tester inserted into center comes out clean, about 30
minutes. Cool cakes in pans on racks 10 minutes. Using small knife,
cut around edges to loosen cakes. Turn cakes out onto racks. Remove
waxed paper; cool completely.
For filling: Combine sugar and 1/4 cup water in heavy medium sauce-
pan. Stir over low heat until sugar dissolves. Increase heat to high and
boil without stirring until syrup turns deep amber, brushing down sides
of pan with wet pastry brush and swirling occasionally, about 10 minutes.
Remove from heat. Carefully add cream (mixture will bubble vigorously).
Place pan over medium-low heat and stir until caramel bits melt, about 5
minutes. Stir in the coconut and 1 cup almonds. Cool filling until thick
enough to spread, stirring occasionally, about 45 minutes.
For frosting: Melt butter and chocolate in heavy small saucepan over
low heat, stirring until smooth. Transfer to large bowl. Stir in vanilla
extract. Whisk in 1 cup confectioner's sugar and 1/4 cup sour cream.
Whisk in remaining confectioner's sugar and sour cream.
Place one cake layer on platter. Spread half of filling evenly over top,
leaving 1/2-inch border. Top with second cake layer. Spread with the
remaining filling, leaving 1/2-inch border. Top with the remaining cake
layer. Spread frosting over sides and top of cake. Press 2 cups sliced
almonds onto sides of cake. Using pastry spatula, swirl frosting on top
of cake decoratively. (Can be made 1 day ahead. Cover with cake
dome and store at room temperature.)