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Chocolaty Almond Cake

 Chocolaty Almond Cake
"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!"
12-14 ServingsPrep: 30 min. Bake: 25 min. + cooling

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 King Arthur Unbleached 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

Directions

  • 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

2 of 2

Chocolaty Almond Cake (continued)

Directions (continued)

  • and salt; gradually add to the creamed mixture alternately with the
  • buttermilk, beating well after each addition.
  • 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.
  • 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.
  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.