Chocolaty Almond Cake Recipe

Name: Chocolaty Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup butter, softened; 1/3 cup shortening; 1-3/4 cups sugar; 2 large 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; 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

Servings: persons

1/3 cup butter, softened
1/3 cup shortening
1-3/4 cups sugar
2 large 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
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

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 350u00b0 for 25-30 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.
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.

1851

kcal

Calories

121

Fat

152

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.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1/3 cup butter, softened, 1/3 cup shortening, 1-3/4 cups sugar, 2 large eggs, and more.

Yes, Chocolaty Almond Cake 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.

Chocolaty Almond Cake

How did you like this recipe?

Frequently Asked Questions