Almond spongecake with chocolate frosting Recipe

Name: Almond spongecake with chocolate frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cup All purpose flour; 4 tsp Baking powder; 5 Eggs; 1 1/2 cup Castor sugar; 1/2 cup Oil; 1/2 cup Boiling water; 1 tsp Vanilla essence; 1 tbsp Chopped almond; 3 tbsp Melted chocolate; 3 tsp Milk powder; 5 Whole almond

Servings: persons

2 cup All purpose flour
4 tsp Baking powder
5 Eggs
1 1/2 cup Castor sugar
1/2 cup Oil
1/2 cup Boiling water
1 tsp Vanilla essence
1 tbsp Chopped almond
3 tbsp Melted chocolate
3 tsp Milk powder
5 Whole almond

1
Preheat oven to 180
2
Grease a cake tin and set aside.
3
Add boiling water in oil and set aside to cool.
4
Beat eggs and castor sugar just until combined.
5
Slowly add sifted flour and baking powder to the egg mixture.
6
Add vanilla essence and chopped almond to the egg mixture and mix again.
7
Slowly mix the water and oil mixture and mix again.
8
Pour the batter in cake tin and bake for 20 minutes.
9
Once it's done baking, make a paste with the melted chocolate, milk powder and a little boiling water and spread it on top.
10
Put whole almond on top to decorate.

2035

kcal

Calories

141

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cup All purpose flour, 4 tsp Baking powder, 5 Eggs, 1 1/2 cup Castor sugar, and more.

Yes, Almond spongecake with chocolate frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond spongecake with chocolate frosting

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