Chocolate Almond Cake
It’s my birthday! I figured I’d introduce a couple new cake flavors to you all to celebrate this last year and welcome in the new one!
This cake is almond with a side of chocolate! The chocolate and almonds on top adds a little crunch (such a good texture) while the inside is moist and just sweet enough! I like to frost it as a naked cake because I like the way it looks better and I’m not a huge frosting fan. Like those people who eat the frosting by itself. EW gross! No offense if that’s you. Except I suppose if it is you- you might want to make a double batch of the frosting.
Chocolate Almond Cake
Yields one 6 inch triple layer cake
4 c. almond flour (I use this one or this one)
1 tsp. baking soda
1 tsp. sea salt
1/3 c. coconut oil, melted, plus extra for greasing
1/3 c. maple syrup
1 tbsp. + 1 tsp. almond extract
1 tsp. vanilla extract
1 c. coconut butter
2 tbsp. honey
¼ c. full fat canned coconut milk
1 tsp. almond extract
½ tsp. vanilla extract
Chocolate Almond Ganache
1 oz. unsweetened baking chocolate, roughly chopped
1 tbsp. coconut oil
2 tsp. maple syrup
3 tbsp. almond butter
1/2 tsp arrowroot powder
Cocoa nibs or dark chocolate shavings
Preheat oven to 350 degrees F. Prepare pans by cutting a piece of parchment paper to fit the bottom each pan. Lightly grease the sides of the pan with coconut oil.
In a medium bowl, whisk together almond flour, baking soda, and salt.
In a large bowl, whisk together coconut oil, eggs, maple syrup, almond and vanilla extract.
Slowly add dry ingredients to the wet ingredients and mix until batter is formed. Divide evenly into the three prepared pans. Press cake batter the edges of the pan and level the top with a silicone spatula. It may look like it’s not enough but the dough will rise.
Bake for about 15-20 minutes or until toothpick inserted comes out clean. Allow to cool before attempting to remove from the pan.
In a small heavy bottom** sauce pan, melt the chocolate and coconut oil over a low heat, stir constantly until completely melted. Remove pan from heat and slowly incorporate the maple syrup. Allow to cool completely.
Transfer the chocolate mixture to a medium bowl. Rigorously beat in the almond butter until frosting thickens. Add the arrowroot powder stir until smooth. Chill for 10 minutes in the fridge before adding to the cake.
**key for chocolate not burning.
Place coconut butter, honey, and coconut milk in a small saucepan over a very low heat. Whisk until the mixture is thick and creamy. Add in almond and vanilla extracts. If mixture is too creamy, add a little more coconut milk. Best if frosted while at room temp.
In a small saucepan over medium high heat combine coconut sugar, coconut cream, and coconut oil. Whisk until melted and combined. Bring mixture to a boil.
Boil until mixture coats the back of a spoon. Remove from heat and whisk in cocoa powder, vanilla and salt.
Set aside to cool to room temp.
Carefully place one layer of cake on cake plate. Using a piping bag or ziplock with corner cut out- pipe frosting around the edge of the cake. Using an offset spatula, spread a layer of ganache over top of cake in the center of the ganache. Carefully place second layer on top. Repeat with second layer.
Using an off set spatula frost the rest of the cake with frosting. I like to leave it a little sparse so the cake layers show through. (Like a naked cake)
Top with cocoa nibs or dark chocolate shavings, slivered almonds and flaky sea salt.
Note: Keep in mind the frosting and ganache will melt if it’s a warm day. Refrigerate cake if needed.