Chocolate Cake - For Use With Caramel-Coconut Almon

Name: Chocolate Cake - For Use With Caramel-Coconut Almond Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 4 ounces unsweetened chocolate, chopped; 1 cup water; 1 tablespoon instant espresso powder; 2 1/4 cups packed dark brown sugar; 1 cup (2 sticks) unsalted butter, room temperature; 3 large eggs; 1 teaspoon vanilla extract; 2 cups cake flour; 2 teaspoons baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup sour cream

Servings: persons

Cake:
4 ounces unsweetened chocolate, chopped
1 cup water
1 tablespoon instant espresso powder
2 1/4 cups packed dark brown sugar
1 cup (2 sticks) unsalted butter, room temperature
3 large eggs
1 teaspoon vanilla extract
2 cups cake flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream

1
FOR CAKE: Preheat oven to 350. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper. Butter waxed paper. Combine chocolate, 1 cup water and espresso powder in heavy small saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Cool completely, stirring occasionally.
2
Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add chocolate mixture and vanilla and beat until blended. Sift flour, baking soda, baking powder and salt into medium bowl. Add dry ingredients to butter mixture alternately with sour cream in 3 additions, beginning with dry ingredients and beating well after each addition.
3
Divide batter equally among prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Using small knife, cut around sides of pans to loosen cakes. Turn cakes out onto racks. Remove waxed paper; cool completely.
4
FOR ASSEMBLY:
5
Place 1 cake layer on platter. Spread half of filling evenly over top, leaving 1/2-inch border. Top with second cake layer. Spread with remaining filling, leaving 1/2-inch border. Top with remaining cake layer. Spread frosting over sides and top of cake. Press 2 cups sliced almonds onto sides of cake. Using pastry spatula, swirl frosting on top of cake decoratively. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.)

1478

kcal

Calories

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: Cake:, 4 ounces unsweetened chocolate, chopped, 1 cup water, 1 tablespoon instant espresso powder, and more.

Yes, Chocolate Cake - For Use With Caramel-Coconut Almond Filling 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.

That's it — enjoy your meal!

Chocolate Cake - For Use With Caramel-Coconut Almond Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions