Ingredients for Chocolate Almond Cake
Before you start baking, gather and measure all your ingredients. Using room-temperature ingredients will help the batter mix evenly, resulting in a soft and tender chocolate almond cake with a rich flavor and smooth texture.
Ingredients for Cake
This cake uses a simple combination of dry and wet ingredients. Almond flour adds moisture and a subtle nutty flavor, while cocoa powder creates the deep chocolate taste. When combined, they produce a perfectly balanced and naturally moist cake.
Ingredients for Chocolate Ganache (optional)
For a richer finish, you can prepare an optional chocolate ganache. This glossy, silky glaze enhances the chocolate flavor and gives the cake a professional bakery-style appearance.
Chocolate and almond complement each other perfectly in this delicious cake.
This Chocolate Almond Cake is rich, moist, and deeply flavorful — the perfect dessert for chocolate lovers. Made with dark chocolate, ground almonds, and a creamy chocolate topping, this cake delivers an elegant texture with simple ingredients. It’s easy to prepare, requires no special equipment, and bakes beautifully in under an hour. Ideal for holidays, birthdays, or any occasion when you want a show-stopping treat.
Chocolate Almond Cake Preparation Steps
Can I make this chocolate almond cake ahead of time?
Yes. This cake stores very well. Prepare and refrigerate it for up to 24 hours before serving.
Can I replace the almonds with another nut?
Yes, you can substitute hazelnuts, pecans, or walnuts for a similar flavor and texture.
Do you have vegetarian, vegan, or other special dietary options?
Yes, we offer an array of vegetarian, vegan, and gluten-free options. If you have other dietary requirements, please inform your server, and we’ll do our best to accommodate you.
Can I use semisweet chocolate instead of dark chocolate?
Yes. Semisweet chocolate works well, but the cake will be slightly sweeter.
How should I store leftover chocolate almond cake?
Store the cake in an airtight container in the refrigerator for up to 3–4 days. For the best texture, let it sit at room temperature for 15 minutes before serving.
Instructions
Follow these step-by-step instructions to make a perfect chocolate almond cake. Keep the mixing gentle and the oven temperature accurate to achieve the ideal texture.
Mixing the Ingredients
Start by whisking the dry ingredients in one bowl and the wet ingredients in another. Slowly combine them, mixing just until everything comes together. Avoid overmixing — it can make the cake dense instead of fluffy.
Baking the Cake
Pour the batter into a prepared cake pan and level the top. Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs. This ensures the cake stays moist but is fully baked.
Preparing the Chocolate Ganache
Heat the cream until it’s just about to simmer, then pour it over chopped chocolate. Let it sit for a minute to melt, then stir until smooth. This easy ganache adds a luxurious finishing touch.
Assembling and Frosting the Chocolate Almond Cake
Allow the cake to cool completely before frosting. Spread the ganache evenly across the top and sides. You can create decorative swirls or leave the surface smooth and glossy.
Frosting and Decoration Ideas
Decorating the chocolate almond cake is where you can get creative. Whether you prefer a simple classic look or a more elaborate style, these ideas will help you enhance both flavor and presentation.
Nut Topping Variations
To complement the almond base, consider adding almond slices, chopped hazelnuts, or crushed walnuts. These toppings create a pleasant crunch and elevate the nutty flavor of the cake.
Chocolate Decoration Ideas
Add chocolate curls, shavings, or dark chocolate drizzle for an elegant finish. You can also mix white and dark chocolate decorations for a beautiful contrast.
For more baking tips, visit King Arthur Baking.
- Dark chocolate 6 Ounces
- Butter ¾ Cup
- Superfine sugar ⅔ Cup
- Eggs 4 Pc
- Cream of tartar ¼ Tbsp
- Self-rising flour ⅓ Cup
- Ground almonds ¼ Cups
- Almond extract 1 Tbsp
- Milk chocolate 4 1/2 Ounces
- Butter 2 Tbsp
- Heavy cream 4 Tbsp
- Toasted slivered almonds 2 Tbsp
- Dark chocolate, melted 1 Ounces
- Lightly grease and flour the base of a 9-inch round springform pan. Break the chocolate into small pieces and place in a small pan with the butter. Heat gently, stirring until melted and well combined.
- Place 7 tbsp of the superfine sugar in a bowl with the egg yolks and beat until the mixture is pale and creamy. Add the melted chocolate mixture, beating until well combined.
- Sift the cream of tartar and flour together and fold into the chocolate mixture, together with the ground almonds and almond extract.
- Beat the egg whites in a bowl until standing in soft peaks. Add the remaining superfine sugar and beat for about 2 minutes by hand, or 45-60 seconds if using an electric mixer, until thick and glossy. Carefully fold the egg whites into the chocolate mixture and spoon into the pan. Bake in a preheated oven at 375 F for 40 minutes, until just springy to the touch. Let cool.
- Heat the topping ingredients in a double boiler. Remove from the heat and beat for 2 minutes Chill in the refrigerator for 30 minutes. Transfer the cake to a plate and spread with the topping. Scatter with the almonds and drizzle with melted chocolate. Allow to set for 2 hours before serving.
Chocolate Almond Cake may just be my new favorite cake. It’s incredibly rich and decadent. The center is purposefully undercooked, leaving a fudgy center you’ll crave long after the cake is gone.
