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Almond Chocolate Cake With Ganache Recipe

Indulge in this intensely rich and decadent almond chocolate cake, best served warm! This recipe, adapted from Michele Urvater's "Chocolate Cake," combines the nutty goodness of almonds with the deep, dark richness of chocolate, all topped with a luscious ganache. Prepare for a chocolate lover's dream!

Prep Time 20 mins
Cook Time 60 mins
Calories 291.8 kcal
Protein 11g
Rating 5.0 (4 Reviews)
Almond Chocolate Cake With Ganache 80

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Almond Chocolate Cake With Ganache

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup slivered almonds
  • 1 cup (2 sticks) unsalted butter
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 cup melted bittersweet chocolate
  • 2 tablespoons honey
  • 1 cup buttermilk
  • 1 cup heavy cream
  • 6 ounces finely chopped semi-sweet chocolate

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How to Make Almond Chocolate Cake With Ganache

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Add 1 cup slivered almonds and whisk to combine. Set aside.
  3. In a separate bowl, cream together 1 cup (2 sticks) unsalted butter with an electric mixer on low speed for 1 minute, until lighter in color.
  4. Gradually add 1 ¾ cups granulated sugar, 2 tablespoons at a time, beating well after each addition.
  5. Continue beating for 2-3 minutes, scraping down the sides of the bowl as needed, until the mixture is light and fluffy.
  6. Add 4 large eggs one at a time, beating for 10 seconds after each addition.
  7. Add 1 cup melted bittersweet chocolate and 2 tablespoons honey; beat until smooth.
  8. Gently fold in the dry ingredients in three additions, alternating with 1 cup buttermilk (½ cup at a time). Mix until just combined.
  9. Beat on low speed until the batter is smooth.
  10. Pour batter into the prepared pan and spread evenly.
  11. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  12. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  13. **Ganache:** In a small saucepan, heat 1 cup heavy cream over medium heat until just simmering.
  14. Pour the hot cream over 6 ounces finely chopped semi-sweet chocolate and let sit for 30 seconds.
  15. Stir until the chocolate is completely melted and smooth.
  16. While the cake is still slightly warm, frost the top with the ganache.
  17. Let the ganache set slightly before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

86g

Fat

31g

Carbs

12g

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Sweets & Sides Desserts American Vegetarian Baking

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60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion For Large Groups Desserts Eggs Dairy Fruit Oven Easy Potluck Dinner Party Fall Heirloom Historical Holiday Event Kid Friendly Romantic Winter Cakes Chocolate Nuts Eggs Food Processor Blender Dietary Low Sodium Seasonal Comfort Food Low In Something Taste Mood To Go Equipment Small Appliance Number Of Servings