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Chocolate Lover’s Delight Cake

For years my husband and I belonged to a supper club and I always made the desserts. This light, flavorful cake recipe was given to me at our first club and it's a hit every time. —Sandra Hackney, Tuscaloosa, Alabama
  • Total Time
    Prep: 50 min. Bake: 20 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1-1/2 cups sugar, divided
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 2 eggs, separated
  • 2 ounces German sweet chocolate, melted
  • 1-3/4 cups all-purpose flour
  • 1/4 teaspoon plus 1/8 teaspoon salt, divided
  • 1/4 teaspoon baking soda
  • 2 cups heavy whipping cream
  • 1 cup confectioners' sugar
  • 1/3 cup baking cocoa
  • 1/4 teaspoon almond extract
  • 1/4 cup creme de cacao
  • 1/2 cup ground almonds

Directions

  • Grease and flour two 9-in. round baking pans; set aside. In a large bowl, beat 1 cup sugar, buttermilk, oil, egg yolks and melted chocolate until well blended. Combine the flour, 1/4 teaspoon salt and baking soda; gradually beat into sugar mixture until blended.
  • In a large bowl with clean beaters, beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter.
  • Transfer to prepared pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For frosting, in a large bowl, beat the cream, confectioners' sugar, cocoa, extract and remaining salt until stiff peaks form.
  • Cut each cake horizontally into two layers; brush layers with cream de cacao. Place bottom layer on a serving plate; top with 1/2 cup frosting and sprinkle with 2 tablespoons almonds. Repeat layers twice. Top with remaining cake layer.
  • Spread remaining frosting over top and sides of cake; sprinkle remaining almonds over the top. Refrigerate leftovers.
Nutrition Facts
1 slice: 512 calories, 28g fat (12g saturated fat), 90mg cholesterol, 149mg sodium, 58g carbohydrate (41g sugars, 2g fiber), 6g protein.

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Reviews

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Average Rating:
  • fegert
    Feb 7, 2012

    This was the best cake I have ever made, it was gone in lest then 30 min.

  • chilipower
    Jan 19, 2012

    This cake looked so perfect for a brithday party I was planning but mine came out flat. Was a big disappointment. Did I overmix or undermix? My family is a fan of reducing sugar, so I cut the sugar in the frosting to 4 tbsp. Cocoa at its best...with a hint of sweetness. Will probably not make this cake again :(

  • kimmer1u
    Dec 1, 2011

    I made this cake for a coworker/friend's birthday. It was wonderful. Cake turned out nice and soft with a mild flavor. I didn't have creme de cocao so I used a mixture of Godiva Chocolate Liqueur and Chocolate Vodka. The birthday girl asked for the recipe so she can make the cake for her brother's birthday. Word of caution if your buttermilk is cold... mix the oil with the melted chocolate... then add that mixture to the sugar, eggs, and buttermilk.

  • ruester
    Nov 30, 2011

    I made this cake for Thanksgiving and everyone loved it. I omitted the almond extract and added vanilla as I'm not a fan of almond flavoring. I'm known as the "Dessert Queen" in the family so there are always high expectations and this cake did not dissapoint.

  • kw1014
    Nov 28, 2011

    I was anxious to make this cake. I thought it sounded good and looked better. There was a little too much almond flavoring in it for my taste. I thought the batter tasted good before I cooked it, but once the frosting was on you couldn't even taste the cake. Overall, I would not make again. If you love almond flavoring, I'm sure you will love this cake.

  • lorikruc
    Nov 20, 2011

    Is this recipe correct? It came out flat as a pancake when I tried to make it.

  • lglov.
    Nov 19, 2011

    I have made this several times now and everyone loves it. So worth every minute!!!

  • ckerspilo
    Nov 17, 2011

    No comment left

  • wsindie
    Nov 17, 2011

    No comment left

  • bogie210
    Nov 17, 2011

    Super good!