Fingerlic's Chocolate and almond Cake
As a lifelong chocoholic, I’m always on the lookout for new and exciting ways to satisfy my cravings. And, today, I’m thrilled to share with you my signature Chocolate and Almond Cake recipe, complete with a rich, velvety ganache frosting.
The Joy of Baking from Scratch
There’s something truly special about baking from scratch. The process of combining simple ingredients to create something truly magical is a joy unlike any other. And, when you’re working with high-quality ingredients like dark chocolate and sliced almonds, the end result is always worth the extra effort.
A Tried-and-True Recipe
Having baked this recipe multiple times over the years, I can confidently say that it’s a crowd-pleaser. The combination of moist, fluffy texture and intensely deep chocolate flavors will leave everyone begging for the recipe.
Ingredients:
- 1 1/2 cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 6 ounces (170g) best-quality dark chocolate (at least 70% cocoa), broken into small pieces
- 1/2 cup (115g) unsalted butter, softened
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (60g) sliced almonds
- 1 cup (200g) best-quality dark chocolate (at least 70% cocoa), broken into small pieces
- 1 cup (240ml) heavy cream
Instructions:
- Preheat your oven to 350°F (180°C). Grease two 8-inch (20cm) round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together flour, sugar, and sliced almonds.
- In a large bowl, using an electric mixer, beat together chocolate and butter until smooth.
- Beat in eggs one at a time, followed by vanilla extract.
- Gradually mix in the dry ingredients until just combined, being careful not to overmix.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
- In a small saucepan, heat the heavy cream over medium heat until it starts to simmer.
- Remove from the heat and pour over the broken chocolate in a heatproof bowl.
- Let it sit for 2-3 minutes before stirring until smooth and glossy.
Assemble the Cake
- Once the cakes are completely cool, place one layer on a serving plate or cake stand.
- Spread a thick layer of ganache frosting on top of the first layer.
- Place the second layer on top and frost the entire cake with the remaining ganache frosting.
The Perfect Treat for Any Occasion!
Happy baking!