We are happy to share this delicious Chocolate Almond Cake with you- it is so decadent and flavorful!
For this recipe we are using one of our favorite chocolate cake recipes-- our Chocolate Sour Cream Cake- with the addition of almond flavoring.
It is perfectly moist and rich with wonderful chocolate and almond flavor.
We filled the cake with an almond whipped cream filling, and frosted with an easy and delicious chocolate almond buttercream frosting.
We hope that you enjoy the recipe!
How to Make Chocolate Almond Cake
This delicious recipe calls for the Reverse Creaming Method of mixing. The order that the ingredients are added may be slightly different than what you are used to, but the end result is a lovely, velvety soft cake!
- Preheat & Prepare: Preheat oven to 325 degrees. Grease and flour three 9 inch pans.
- Dry Ingredients: Add dry ingredients to the bowl of your mixer and mix for one minute to blend (sugar, flour, cocoa, baking soda, baking powder, and salt)
- Butter: Add butter a few slices at a time and mix until it reaches a crumbly, sandy texture. Be careful not to over-mix beyond "sandy" consistency.
- Wet Ingredients(minus the coffee): In another bowl, combine sour cream, eggs, milk, and almond extract. Using a fork, mix together. This is all of your wet ingredients except for the coffee, it will be added to the batter later.
- Mixing: Set a timer for 1 ½ minutes and SLOWLY add half of your egg mixture to your butter/flour mixture while mixing. Start mixer on low speed then increase to medium for the remainder of the 1 ½ minutes. Do Not Mix Above Medium Speed.
- Stop mixer, scrape the sides and bottom of bowl, and add half of the remaining egg mixture. Mix on medium speed for 20 seconds.
- Stop mixer, scrape down the sides if necessary, and add the last of the egg mixture. Mix for 20 more seconds on medium speed.
- Coffee: Slowly add HOT coffee and mixing for 30 seconds to blend. Batter will be runny but that is okay!
- Fill the Pans: This recipe makes about 9 ½ cups of batter. Pour into 3 prepared 9" pans and bake at 325 degrees for 25 to 30 minutes or until the center of the cake springs back to the touch and a toothpick comes out clean.
- Cool the Layers: Cool the cake layers in the pans on a wire rack for 10 minutes before turning out.
Can The Cake Layers be Frozen?
Yes, these cake layers can easily be made days, weeks, even months in advance as long as they are tightly wrapped in plastic wrap, foil, and frozen soon after baking.
As you can see in our photo above, we place our freshly baked cake layers individually onto foil-wrapped cake boards.
Then, preferably when still slightly warm, we wrap them with a layer of plastic wrap followed by a layer of aluminum foil before placing them in the freezer. (Don't forget to label them with the cake recipe name and date).
When wrapped and frozen this way, the layers will stay fresh for up to three months!
Defrosting the Cake Layers
Remove the cake layers from the freezer and leave the wrapping on as they defrost.
Allow the cake layers to defrost about 30-45 minutes before removing the wrapping. They will continue to soften as they warm to room temperature.
*Some cake decorators prefer to assemble their cakes while the cake layers are still partially frozen as they are less fragile.
Almond Whipped Cream Filling
We thought about using our Chocolate Almond Buttercream for our filling as well- and that is a great option, but we opted instead for a variation of our sweetened whipped cream recipe!
This Almond Whipped Cream filling is a simple combination of whipping cream (or heavy cream), almond extract, and powdered sugar.
The result is a soft, light filling with a touch of sweetness that gives us a wonderful boost of almond flavor.
Chocolate Almond Buttercream Frosting
Our Chocolate Almond Buttercream is based on my favorite chocolate buttercream recipe.
This is an "American Buttercream" recipe, meaning it is a combination of softened butter, confectioners sugar, milk, a pinch of salt and flavoring (almond extract) as well as cocoa powder for a rich, chocolate flavor.
You will love how easy this chocolate almond frosting is to make as well as how easy it is to work with. It covers the cake beautifully and pipes perfectly too!
As always, if the frosting is too soft, add a bit of powdered sugar-- if it is too thick, add a bit more milk to reach the consistency that you are looking for. You can also add a bit more almond extract if you would like!
Assembling the Cake
Before assembling the cake, make sure that the cake layers are room temperature or chilled. If they are warm, the filling and frosting will melt.
Place the first chocolate almond cake layer onto the cake base or pedestal.
Pipe a dam of chocolate buttercream around the top of the cake, about ½-1/4 inch from the edge. We do this using a disposable piping bag with the tip snipped away. (You can also use a ziplock bag with the corner snipped away).
Next, spread a layer of the Almond Whipped Cream filling within the dam.
**You have the option of sprinkling the whipped cream with finely chopped/sliced almonds if you would like to add a bit of crunch but we did not do this.
Add the second cake layer and repeat the steps. Top with the third cake layer and fill in any gaps between the layers with additional frosting.
Gently press down on the top cake layer once or twice to help it settle.
Frosting the Cake
Frost the cake with a thin layer of chocolate almond buttercream. After this "crumb coating" step, we like to freeze the cake for 10-15 minutes (or longer in the refrigerator) to firm everything up.
Next, add the second layer of frosting. I smoothed around the sides of my cake using a metal bench scraper. Heating the bench scraper with water first will give you an extra smooth finish.
Decorating the Cake
I topped the cake with a braided border using a large star 1M piping tip.
(You can learn more about piping star tip borders in this free tutorial: Star Tip Borders Tutorial- Part One)
We pressed sliced almonds around the base of the cake for additional decoration.
And here is our finished cake! Don't you just want to dive right in and grab a slice?
Refrigeration and Serving Tips
Because of the whipped cream filling, this cake does need to be refrigerated.
However, for best taste and texture, it is always best to remove the cake from the refrigerator a couple of hours before serving. This will allow the cake and frosting to soften.
*If you would like to use a less perishable filling, you can skip the whipped cream and use the Chocolate Almond Buttercream Frosting as a filling instead. ;0)
More Cakes to Enjoy
If you love Chocolate Cakes, we have so many more to share with you! We'll link to a few favorites below, but you can scroll through our entire roundup here: 50+ of the Best Chocolate Cakes!
Enjoy the Recipe!
Thanks so much for stopping by! We hope that you enjoy this Chocolate Almond Cake recipe.
If you give it a try, please leave a comment or photo below!
Also, if you are interested in learning cake decorating, we have hundreds of free cake tutorials as well as tons more recipes in our Recipes & Tutorials section!
Chocolate Almond Cake
This delicious Chocolate Almond Cake is super moist, chocolatey, and has a wonderful combination of flavors! Chocolate Almond Layers are filled with Almond Whipped Cream Filling and Chocolate Almond Buttercream Frosting.
Ingredients
- 2 cups (400g) granulated sugar
- 2 ¾ cups (322g) All Purpose Flour
- 1 cup (82g) unsweetened cocoa powder (not Dutch processed)
- 2 teaspoons (10g) Baking Soda
- ½ teaspoon (2g) Baking Powder
- ½ teaspoon (2g) Salt
- 1 stick + 5 Tablespoons (185g) Unsalted Butter (You should be able to make a fingerprint when you press the butter. If it becomes too soft, just refrigerate for a few minutes.)
- 1 cup (242g) Sour Cream
- 1 c. (220g) Milk
- 4 eggs room temperature
- 3 teaspoons (12g) almond extract (We used McCormick)
- 1 cup (220g) Hot Coffee
Almond Whipped Cream Filling
- 1 cup (240g) Heavy Cream
- ¼ (29g) cup Powdered Sugar
- 1 (4g) teaspoon Almond Extract
Chocolate Almond Frosting
- 3 sticks (339g) unsalted butter, softened (do not soften butter in the microwave)
- 8 cups powdered sugar (icing sugar in UK) (920g)- Adjust amount to your liking.
- 1 cup (82g) unsweetened cocoa powder, sifted (measure then sift).
- ¾ (180g) Milk plus 2 Tablespoons or more if needed to reach the spreading consistency you like
- 2 teaspoons Almond Extract (6 grams)
- 1 teaspoon Salt (6g) to cut the sweetness
Decoration
- Sliced Almonds
Instructions
For the Cake
- Preheat oven to 325 degrees. Grease and flour three 9 inch pans. This recipe uses the Reverse Creaming Method of Mixing.
- Add dry ingredients to the bowl of your mixer and mix for one minute to blend (sugar, flour, cocoa, baking soda, baking powder, and salt)
- Add butter a few slices at a time and mix until it reaches a crumbly, sandy texture. Be careful not to over-mix beyond "sandy" consistency.
- In another bowl, combine sour cream, eggs, milk, and almond extract. Using a fork, mix together. This is all of your wet ingredients except for the coffee, it will be added to the batter later.
- Set a timer for 1 ½ minutes and SLOWLY add half of your egg mixture to your butter/flour mixture while mixing. Start mixer on low speed then increase to medium for the remainder of the 1 ½ minutes. Do Not Mix Above Medium Speed.
- Stop mixer, scrape the sides and bottom of bowl, and add half of the remaining egg mixture. Mix on medium speed for 20 seconds.
- Stop mixer, scrape down the sides if necessary, and add the last of the egg mixture. Mix for 20 more seconds on medium speed.
- Slowly add HOT coffee and mixing for 30 seconds to blend. Batter will be runny but that is okay!
- This recipe makes about 9 ½ cups of batter. Pour into 3 prepared 9" pans and bake at 325 degrees for 25 to 30 minutes or until the center of the cake springs back to the touch and a toothpick comes out clean.
- Cool the cake layers in the pans on a wire rack for 10 minutes before turning out.
Almond Whipped Cream Filling
- Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes.
- Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.
- The cream begins to thicken (approx. 1 ½ minutes). We like to mix until it can hold a peak when the mixer is removed from the bowl.
Chocolate Almond Buttercream
- Add butter and mix on low to medium speed until smooth. Add almond extract and blend into the butter. Add powdered sugar, salt, and cocoa powder.
- Add most of the milk. Begin mixing at low speed so you won't have a cloud of powdered sugar in your kitchen.
- Continue to mix adding remaining milk as needed. It may take 5 to 6 minutes to reach the smoothness and consistency you like. It will take longer if using a hand mixer. As you mix the frosting will become very smooth. You can add additional milk (1 Tablespoon at a time) if the frosting is too thick or additional powdered sugar if too soft.
Assembly of Cake
Place the first cake layer on cake plate or pedestal.
Pipe a dam of chocolate buttercream around the edge of the cake layer-- about ½ inch from the edge. I do this using a disposable piping bag with the tip snipped away. (You could also do this using a ziplock bag with one corner snipped away.)
Spread a layer of the almond whipped cream filling onto the top of the cake layer within the dam. Top with the second cake layer and repeat. Top with the third cake layer.
Fill in any gaps between the layers with additional frosting. Frost the cake as usual. We like to do a thin (crumb coat) before chilling in the freezer for 10-15 minutes (or longer in the refrigerator) to firm things up for the final coat of frosting.
We smoothed around the sides of the cake with a metal bench scraper and added a braided shell border around the top of the cake using large star 2M piping tip. We then pressed sliced almonds around the base of the cake. You may find this step easiest to do when the cake is chilled and frosting is firmer. Decorate however you like- enjoy the recipe!
Notes
Refrigeration and Serving:
Because of the whipped cream filling, this cake needs to be refrigerated. However, for best flavor and texture, remove from the refrigerator a couple of hours before serving to allow the cake to warm and soften.
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Beautiful! Sounds delish too :-)
beautiful cake. instructions were explicit. not only did it look beautiful, it tasted great. usually I get one or the other.