Zutaten für Almond Mocha Cake
- 1 cup whole almonds
- 1/2 cup strong brewed coffee
- 1/2 cup (1 stick) unsalted margarine
- 8 ounces semi-sweet chocolate chips
- 1 1/2 cups granulated sugar
- 1 tablespoon amaretto liqueur
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 large eggs
- powdered sugar, for dusting
- butter or cooking spray
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Zubereitung von Almond Mocha Cake
- Preheat oven to 325°F (160°C).
- Generously grease a 12-cup bundt pan or 10-inch tube pan with butter or cooking spray.
- Gently press whole almonds into the bottom and halfway up the sides of the prepared pan.
- In a medium saucepan over low heat, warm 1/2 cup strong brewed coffee.
- Add 1/2 cup (1 stick) unsalted margarine and 8 ounces semi-sweet chocolate chips to the warm coffee.
- Cook, stirring constantly, until the mixture is smooth and melted.
- Remove from heat and stir in 1 1/2 cups granulated sugar and 1 tablespoon amaretto.
- Pour the chocolate mixture into a large bowl and let cool for 5 minutes.
- In a separate bowl, whisk together 2 cups all-purpose flour and 1 teaspoon baking soda.
- Gradually add the dry ingredients to the cooled chocolate mixture at low speed, mixing until just moistened.
- Add 1 teaspoon vanilla extract and 2 large eggs.
- Beat at medium speed for about 30 seconds, or until well blended.
- Pour the batter into the prepared pan.
- Bake at 325°F (160°C) for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool upright in the pan for 25 minutes.
- Invert the cake onto a serving plate and let it cool completely.
- Dust with powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
97g
Fat
25g
Carbs
12g
