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Chocolate Almond Layer Cake

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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

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  • 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

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then add vanilla and almond extracts.
  5. Alternately add dry ingredients and buttermilk, mixing just until combined. Stir in hot water or coffee, then fold in chocolate chips if using.
  6. Divide batter evenly between pans. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool cakes in pans 10 minutes, then turn out onto wire racks to cool completely.
  8. To make frosting: Beat butter until smooth. Add powdered sugar, cocoa powder, almond extract, and enough milk to reach desired consistency. Beat until fluffy.
  9. Assemble the cake by spreading frosting between layers and over the top and sides.
  10. 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

Find it online: https://tastyera.com/chocolate-almond-layer-cake/