Chocolate Almond Fudge Cake
Indulge in the luxurious decadence of this Chocolate Almond Fudge Cake, a rich and moist dessert perfect for chocoholics and nut lovers alike. Crafted with premium dark chocolate, toasted almonds, and a luscious ganache topping, this cake strikes the perfect balance between fudgy texture and nutty crunch. The combination of granulated and brown sugar provides a subtle caramel undertone, while the addition of unsweetened cocoa powder elevates the chocolate intensity. Finished with a glossy chocolate ganache and sprinkled with toasted almond slices, this show-stopping cake is as beautiful as it is delicious. Whether you’re celebrating a special occasion or simply treating yourself, this easy-to-follow recipe promises bakery-quality results every time. Serve with a dollop of whipped cream or enjoy on its own—this dessert is guaranteed to impress!
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Recipe Information
Ingredients
- 200 grams unsalted butter
- 200 grams dark chocolate (at least 70% cocoa)
- 150 grams granulated sugar
- 50 grams brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 100 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoon salt
- 100 grams toasted almonds, chopped
- 150 milliliters heavy cream
- 150 grams dark chocolate (for ganache)
- 50 grams toasted almond slices (for topping)
Instructions
Preheat the oven to 175°C (350°F). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
In a heatproof bowl set over a pot of simmering water, melt the unsalted butter and 200 grams of dark chocolate. Stir until smooth, then remove from heat and let it cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and eggs until light and fluffy. Mix in the vanilla extract.
Gradually add the melted chocolate mixture to the egg mixture, stirring until fully combined.
In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Fold in the toasted chopped almonds, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking as the cake should have a fudgy texture.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To make the ganache, heat the heavy cream in a saucepan over medium heat until it begins to steam (do not boil). Remove from heat and pour it over 150 grams of chopped dark chocolate in a heatproof bowl. Let it sit for 5 minutes, then stir until smooth and glossy.
Pour the ganache over the cooled cake, letting it drip down the sides. Smooth the top with a spatula if needed.
Sprinkle the toasted almond slices over the ganache for garnish.
Allow the ganache to set for at least 20 minutes before slicing and serving. Enjoy your Chocolate Almond Fudge Cake!
Nutrition Facts
Calories |
6354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 456.9 g | 586% | |
| Saturated Fat | 221.4 g | 1107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1337 mg | 446% | |
| Sodium | 1630 mg | 71% | |
| Total Carbohydrate | 513.9 g | 187% | |
| Dietary Fiber | 61.9 g | 221% | |
| Total Sugars | 325.2 g | ||
| Protein | 96.9 g | 194% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 884 mg | 68% | |
| Iron | 60.8 mg | 338% | |
| Potassium | 4298 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
