Chocolate Almond Cake
Chocolate Almond Cake is an indulgently chocolatey, tender cake made with almond flour and a hint of almond extract, topped with a layer of toasted sliced almonds. It’s a simple little dessert, prepped in 15 minutes, popped in the oven, and homemade in about an hour! It’s easy to make ahead, and it’s the perfect elegant dessert for a dinner party, a small birthday party, Thanksgiving, Christmas, or even as a brunch cake. Serve it plain, with coffee, or topped with whipped cream or vanilla ice cream.
Servings: 8
Calories: 329kcal
Ingredients
- 7 Tablespoons butter room temperature (1 stick, but use 1 Tablespoon for the topping and to grease the baking dish)
- ⅔ cup sugar
- 2 eggs
- ½ cup milk
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup flour
- ½ cup almond flour
- ¼ cup cocoa powder
- ¼ cup chocolate chips
For the Topping
- ½ cup sliced almonds
- 1 teaspoon sugar
- 1 Tablespoon butter melted
For Serving
- powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350℉. From the stick of butter, reserve 1 Tablespoon for the topping and use a bit to grease a 9 inch round baking dish, quiche or pie pan.
- Add the remaining 7 Tablespoons of butter and the sugar to a stand mixer and cream together until fully mixed. Stop to scrape down the sides and incorporate any lumps of butter.
- Add the egg, milk, and almond extract and continue to mix.
- Add the dry ingredients slowly with the mixer on low, letting them mix in until incorporated.
- Pour the batter into the prepared baking pan. Mix the topping in a small bowl and sprinkle evenly over the top of the cake.
- Bake for 45 minutes. Allow to cool, then add powdered sugar to a strainer and tap to dust the top of the cake. Slice and serve.
Notes
- Serve the cake for dessert plain, or topped with whipped cream or vanilla ice cream. Also goes well with coffee for brunch!
- Butter - Use 1 stick of butter total, a bit to grease the pan and a Tablespoon for the topping. I use salted butter but either is fine.
- Use Sliced Almonds - They bake up and toast nicely. I would not use slivered almonds or whole almonds chopped, they won't look as nice!
- Make Ahead - The cake can be made a day ahead, cooled completely, covered and left on the counter.
Nutrition
Calories: 329kcal | Carbohydrates: 32g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 311mg | Potassium: 150mg | Fiber: 3g | Sugar: 22g | Vitamin A: 434IU | Calcium: 97mg | Iron: 1mg