Do you love chocolate? Have you ever tried adding a little almond flavoring to it? The flavor combination is wonderful in this Chocolate Almond Cake!
I’ve started to get a reputation in our Bible study group as being the dessert lady. (I am pretty sure this amazing Ice Cream Sandwich Cake is what earned me my title!) We each take turns making the main dish and everyone else pitches in the rest of the meal. I was informed last night that even when it is my night to provide the main dish, I still need to bring the dessert. 🙂
One of my friends in the group, Sarah, brought me this Chocolate Almond Cake recipe. She knows how much I love using almond extract in recipes, so it was a given that I’d agree to make this for group sometime.
I didn’t have time before our group to take a picture of this, but thought it wouldn’t be any problem to take one when I got home. There are always plenty of leftovers. Well…this went over so well that I had a moment of panic as I walked up to collect my dish. There was barely any left!
Chocolate Almond Cake
Preheat your oven to 350.
If you don’t have buttermilk, you will want to get started on your substitute first. Put a tablespoon of lemon juice or white vinegar in the bottom of a 1 cup measuring cup. Pour your choice of whole milk, 2% milk or heavy cream on top of the lemon juice or white vinegar until you have one cup total. Stir it together and let this sit for around 10 minutes at room temperature.
Mix together your sugar, flour, salt and baking soda. I used my stand mixer, but a whisk would also work really well.
Bring your butter, cocoa and water to a boil in a medium sized saucepan on the stove.
Once it comes to a boil, remove from the heat and pour it over the flour mixture. Stir it all up until it is completely combined.
Add 1/2 cup of your buttermilk (or buttermilk substitute) and extracts. (Put the rest of your buttermilk or buttermilk substitute back in the fridge until you need it for your icing.)
Then add in your beaten eggs and mix everything together completely.
Bake in a greased 9×13 dish for 30 minutes or until the cake passes the toothpick test.
After baking, let the cake cool completely before icing.
Chocolate Almond Cake Icing
When you cake has cooled completely, start making your icing.
Combine butter and cocoa in a large saucepan on your stove and bring to a boil.
Remove your saucepan from the heat and add in your powdered sugar and 6 tablespoons of your buttermilk.
Whisk it all together.
Add in your extracts and whisk it really well until all of the lumps are smoothed out.
You will want to pour it over your cake immediately because it will cool and set quickly.
Then you can serve it up!
This cake is so moist and delicious with just the right amount of almond flavoring. If you love chocolate and almond extract, you will definitely love this Chocolate Almond Cake!
Chocolate Almond Cake Icing
Ingredients
- 1/2 c butter
- 1/3 c cocoa
- 6 Tbsp buttermilk
- 3 1/2 c powdered sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
Instructions
- Wait until the cake has cooled completely
- In a large saucepan, bring butter and cocoa to a boil
- Remove cocoa mixture from heat and add sugar and milk and stir to combine
- Add extracts
- Whisk everything together until there are no more lumps
- Pour over cake immediately (icing will cool and set quickly)
Chocolate Almond Cake Icing
Ingredients
- 1/2 c butter
- 1/3 c cocoa
- 6 Tbsp buttermilk
- 3 1/2 c powdered sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
Instructions
- Wait until the cake has cooled completely
- In a large saucepan, bring butter and cocoa to a boil
- Remove cocoa mixture from heat and add sugar and milk and stir to combine
- Add extracts
- Whisk everything together until there are no more lumps
- Pour over cake immediately (icing will cool and set quickly)
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