In a small bowl, combine cocoa and water; set aside.
In a large mixing bowl cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Combine the flour, baking soda, baking powder, and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition.
Pour into three greased and floured 9" round baking pans.
Bake at 350 for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
For Ganache, place chocolate in a small bowl.
In a small heavy saucepan over low heat, bring cream and sugar to a boil.
Pour over chocolate; whisk gently until smooth.
Refrigerate for 35-45 minutes or until ganache begins to thicken, stirring occasionally.
For frosting, in a large mixing bowl beat butter until fluffy.
Add confectioners sugar, cocoa, milk, and vanilla; beat until smooth.
Place one cake layer on a serving plate; spread with 1 cup of frosting.
Top with second layer and one cup ganache and sprinkle with 1/2 cup almonds.
Top with third layer, frost top and sides of cake.
Warm ganache until pourable; pour over cake, allowing some to drape down the sides.
Sprinkle with remaining almonds.
Refrigerate until serving. ?