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Chocolaty Almond Cake Recipe
Chocolaty Almond Cake Recipe photo by Taste of Home

Chocolaty Almond Cake Recipe

Publisher Photo
"I love to have family over for the holidays and serve this requested dessert," says Margaret Malinowski of Oak Creek, Wisconsin. "It's a recipe that I believe is good enough to be printed in the finest food magazine--Taste of Home!"
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling
MAKES:12-14 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling
MAKES: 12-14 servings

Ingredients

  • 1/3 cup butter, softened
  • 1/3 cup shortening
  • 1-3/4 cups sugar
  • 2 eggs
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/4 cups buttermilk
  • FROSTING:
  • 3 cups heavy whipping cream
  • 1 cup confectioners' sugar
  • 3 tablespoons baking cocoa
  • 1-1/2 teaspoons vanilla extract
  • 6 tablespoons seedless raspberry jam, warmed
  • 1-1/2 to 2 cups sliced almonds, toasted
  • Fresh raspberries and mint

Nutritional Facts

1 serving (1 slice) equals 565 calories, 34 g fat (16 g saturated fat), 113 mg cholesterol, 254 mg sodium, 60 g carbohydrate, 2 g fiber, 8 g protein.

Directions

  1. Line two greased 9-in. round baking pans with waxed paper; set aside. In a large bowl, cream the butter, shortening and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture alternately with the buttermilk, beating well after each addition.
  2. Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, beat cream in a large bowl until soft peaks form. Add sugar and cocoa, beating until stiff peaks form. Beat in vanilla. Spread about 2 tablespoons jam over each cake layer.
  4. Place one cake on a serving plate. Spread with 1-1/2 cups whipped cream mixture; drizzle with remaining jam. Top with remaining cake layer; spread the remaining whipped cream mixture over top and sides of cake. Press almonds onto sides and top of cake. Garnish with raspberries and mint. Store in the refrigerator. Yield: 12-14 servings.
Originally published as Chocolate Almond Cake in Taste of Home December/January 2004, pback cover

Nutritional Facts

1 serving (1 slice) equals 565 calories, 34 g fat (16 g saturated fat), 113 mg cholesterol, 254 mg sodium, 60 g carbohydrate, 2 g fiber, 8 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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