Moist, Rich Chocolate Almond Cake
This chocolate almond cake recipe successfully combines a variation of my Easy Chocolate Cake Recipe and my Chocolate Cake Icing Recipe. I think this rich, moist chocolate cake is going to become a firm favourite and you will be as proud as I am to know that you made it yourself!
The trick to this cake is that I simmer the almond meal with the liquids rather than just adding them dry with the flour. This really does make a difference to the final moisture of the cake.
Please read through the recipe for the chocolate almond cake first before starting.
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- Make the cake base recipe first, as it needs to cool completely so it is firm enough to handle and ice.
- When the cake has cooled make the chocolate cake icing.
Almond Chocolate Cake Batter Recipe
250g butter, chopped
1 1/2 cup (375ml) water
1 cup (220g) caster sugar
1/3 cup (35g) cocoa powder
2/3 cup (100g) dark chocolate, chopped
1/2 cup ground almonds (almond meal)
1 1/2 cups (225g) plain flour, sifted
1 teaspoon bi-carbonate of soda (bi-carb soda)
1/2 teaspoon almond essence
Spray a 20cm (8") round 6.5cm (2 1/2") deep cake baking pan with non-stick baking spray. Line the base and sides with non-stick baking paper. This is important as this cake will stick to the pan if you do not take this step.
The oven should be preheated to 160C (325F)
- Combine the butter, water, sugar, cocoa powder, chocolate and ground almonds together in a medium sized saucepan.
- Place over gentle heat. Bring to the boil whilst stirring. You need to stir until everything has dissolved to stop the mix from burning. Be careful that the mix does not boil over.
- Simmer gently for 5 minutes.
- Remove from the heat. Cover with a lid and leave to cool to room temperature.
- Whisk in gently the flour, bi-carb soda and almond essence into the cooled liquid. Whisk until all lumps are removed. Do not over whisk; you are not trying to add air into the batter just remove any flour lumps.
- Pour batter into the prepared baking pan. Remember the baking pan must be lined with non-stick baking paper. The batter will be quite liquid and will level naturally. Tap the tin on the kitchen bench three times to remove any large air bubbles.
- Bake in a preheated oven set at 160oC (325oF) for 75 - 80 mins. The top of the cake will crack. Don’t worry the cracks will settle and will be hidden when you turn the cake out of the tin.
- Remove from the oven. Leave to cool in the tin for 10 mins. Gently turn out onto the cake plate that you plan to serve your chocolate almond cake on and leave to cool. This cake is quite soft whilst still warm which is why I suggest you do not turn out onto a cake wire to cool. Use a flat plate or board lined with non stick baking paper.
Now that you have made and cooled the chocolate cake base you are ready to make the chocolate cake icing.
Chocolate Cake Icing
1 1/2 cups (240g) icing sugar, sifted
1/4 cup (25g) cocoa powder, sifted
50g butter, melted
2 tablespoons (40ml) milk
2 tablespoons toasted slivered almonds for decorating
- Place all ingredients into a medium size mixing bowl.
- Using a wooden spoon beat together until completely combined.
- Beat for 1 minute.
Method of Assembly
- Using a palette knife carefully spread the icing over the top of the cooled cake.
- Sprinkle the toasted almonds around the edge of the cake.
- Store the cake in a sealed container in a cool position.
Enjoy your delicious Chocolate Almond Cake - I know your friends and family will!
Click here to discover more chocolate cakes using my chocolate cake recipe
. There are recipes for chocolate strawberries cake, chocolate truffle cake and more ...