Description
A decadent and rich chocolate almond layer cake featuring moist chocolate sponge layers with a subtle almond flavor, filled and frosted with a luscious chocolate ganache or almond buttercream. Perfect for celebrations or an indulgent dessert.
Ingredients
Units
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup buttermilk
- 1/2 cup hot water or hot coffee
- 1 cup semi-sweet chocolate chips (optional)
- 1 cup unsalted butter (for frosting), softened
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder (for frosting)
- 2–4 tbsp milk or cream (for frosting)
- 1/2 tsp almond extract (for frosting)
- Toasted sliced almonds (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla and almond extracts.
- Alternately add dry ingredients and buttermilk, mixing just until combined. Stir in hot water or coffee, then fold in chocolate chips if using.
- Divide batter evenly between pans. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans 10 minutes, then turn out onto wire racks to cool completely.
- To make frosting: Beat butter until smooth. Add powdered sugar, cocoa powder, almond extract, and enough milk to reach desired consistency. Beat until fluffy.
- Assemble the cake by spreading frosting between layers and over the top and sides.
- Garnish with toasted almonds along the edges or on top.
Notes
- Hot coffee enhances the chocolate flavor but can be replaced with hot water.
- Toasted almonds add crunch and flavor—toast them lightly in a dry pan or oven.
- Chill the cake before slicing for cleaner cuts.
- Frosting can be made ahead and refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg