Almond Mocha Cake Recipe

Ingredients for Almond Mocha Cake

• 1 cup whole almonds
• Strong Coffee
• 1/2 cup (1 stick) unsalted margarine
• Semi Sweet Chocolate Chips
• 1 1/2 cups granulated sugar
• 1 tablespoon amaretto
• All Purpose Flour
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 large eggs
• Powdered Sugar

How to Make Almond Mocha Cake

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