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Chocolate Almond Cake

Easy Chocolate Almond Cake

There’s something special about a Chocolate Almond Cake that combines the rich, indulgent flavor of chocolate with the nutty, aromatic essence of almonds. This cake is a celebration of flavors that pair together seamlessly, creating a dessert that’s perfect for any occasion. Whether you’re serving it for a cozy afternoon gathering or an elegant dinner party, a Chocolate Almond Cake will always impress.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course baking
Cuisine French-American
Calories 562 kcal

Ingredients
  

  • 4 ounces  (113g) semisweet or bittersweet chocolate, chopped
  • 2  tablespoons rum or coffee
  • 1/2 cup (113g) unsalted butter, at room temperature
  • 2/3  cup + 1 tablespoon   (132g) granulated sugar, divided
  • 3  large eggs,  separated
  • Pinch of salt
  • 1/3  cup  (35g) almond flour/meal
  • 1/4   teaspoon almond extract
  • 1/2 cup  (57g) cake flour, sifted

For the icing:

  • 4 ounces  (113g) semisweet or bittersweet chocolate, chopped
  • 1/4 cup  (60ml) rum or coffee
  • 3/4 cup   (170g) unsalted butter, at room temperature
  • Slivered almonds, for garnish

Instructions
 

  • Preheat the oven:Preheat your oven to 350°F (175°C). Butter and flour an 8-inch round cake pan and line it with parchment paper for easy removal.
  • Melt the chocolate:Place the chopped chocolate and coffee or rum in a heatproof bowl set over simmering water. Stir until melted and smooth. Set aside to cool.
  • Prepare the cake batter:In a stand mixer fitted with a paddle attachment, cream together the butter and 2/3 cup sugar until pale and creamy. Add the egg yolks one at a time, beating until smooth. Stir in the cooled melted chocolate, almond extract, and almond flour.
  • Whip the egg whites:In a separate bowl, beat the egg whites and salt on high speed until foamy. Gradually add the remaining sugar (1 tablespoon) and continue beating until stiff peaks form.
  • Fold the ingredients together:Gently fold one-quarter of the whipped egg whites into the batter to loosen it. Then, fold in the remaining egg whites in three additions, alternating with the sifted cake flour. Be careful not to deflate the batter.
  • Bake the cake:Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until the edges are set, and the center is slightly jiggly when gently bumped.
  • Cool the cake:Allow the cake to cool in the pan for 10 minutes before running a knife around the edges. Turn the cake out onto a wire rack and let it cool completely.
  • Prepare the icing:In a heatproof bowl over simmering water, melt the chopped chocolate and coffee or rum. Stir until smooth. Gradually add the butter, one tablespoon at a time, whisking until fully incorporated. Let the icing cool to a spreadable consistency.
  • Frost the cake:Spread the cooled icing over the cake and garnish with slivered almonds.

Notes

    • Storage: Store the cake in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage (up to 5 days). Allow it to come to room temperature before serving.
       
    • Customizations: Add chocolate chips or nuts to the batter for added texture. You can also use a different type of alcohol or coffee flavoring in the icing.
 
  • Gluten-Free Option: Substitute the cake flour with a gluten-free flour blend.
Keyword Easy Chocolate Almond Cake