Chocolate Topped Almond One Layer Cake
Indulge in the rich, nutty goodness of our Chocolate Topped Almond One Layer Cake, a delightful dessert that combines the subtle sweetness of almond flour with a luscious layer of melted semi-sweet chocolate. This easy-to-make treat features a perfectly moist texture with a touch of vanilla and a hint of crunch from optional sliced almond garnishes. Perfect for birthdays, dinner parties, or just a special tea time indulgence, this one-layer cake comes together in under an hour, including both prep and bake time. The velvety chocolate ganache topping elevates this simple dessert into pure decadence, making it a showstopper for any occasion. Whether you're a seasoned baker or a novice in the kitchen, this almond cake recipe is both forgiving and irresistible, perfect for satisfying your chocolate cravings with a touch of elegance.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup almond flour
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.333 cup milk
- 1 cup semi-sweet chocolate chips
- 0.25 cup heavy cream
- 2 tablespoons sliced almonds (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan. Optionally, line the bottom with parchment paper for easier removal.
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined; avoid overmixing.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Once the cake has cooled, prepare the chocolate topping. In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring after each interval, until the mixture is smooth and fully melted.
Pour the melted chocolate over the top of the cooled cake, spreading it evenly with a spatula. Allow the chocolate to set for 10-15 minutes at room temperature.
Optionally, sprinkle sliced almonds over the chocolate topping for added texture and garnish.
Slice and serve the cake. Store leftovers in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
3750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.3 g | 300% | |
| Saturated Fat | 110.8 g | 554% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 884 mg | 295% | |
| Sodium | 1320 mg | 57% | |
| Total Carbohydrate | 387.9 g | 141% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 249.5 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 471 mg | 36% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 596 mg | 13% | |
*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.
