Description
This Layered Chocolate Almond Cake with Cream Filling is an elegant dessert made with moist chocolate-almond sponge layers and a rich, fluffy cream filling—perfect for celebrations or indulgent gatherings.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup hot water
- For the Cream Filling:
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together all-purpose flour, almond flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat butter with granulated sugar and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in almond and vanilla extracts.
- Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Stir in hot water until the batter is smooth.
- Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- While cakes cool, make the cream filling: In a chilled mixing bowl, beat heavy cream, powdered sugar, almond extract, and vanilla extract until stiff peaks form.
- Once cakes are completely cool, place one layer on a serving plate and spread with half of the cream filling.
- Top with the second cake layer and spread the remaining cream filling on top. Optionally, garnish with sliced almonds or chocolate shavings.
- Chill the cake for at least 1 hour before slicing for cleaner layers.
Notes
- Cakes can be baked a day in advance and stored wrapped in plastic wrap at room temperature.
- For extra almond flavor, add a layer of almond paste or marzipan between the layers.
- Decorate with cocoa powder, toasted almonds, or chocolate curls for presentation.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 190mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg