This Decadent Dark Chocolate Almond Cake combines rich cocoa flavors with the subtle nuttiness of almond flour, creating a dessert that feels both indulgent and sophisticated. Perfect for special occasions or a treat-yourself moment, it’s a cake that’s hard to forget once you’ve had a slice.
All-purpose flour provides the structure needed for the cake to rise and hold its shape, while almond flour adds a moist, tender crumb with a nutty flavor. The unsweetened cocoa powder is the hero, delivering that deep chocolate taste. Baking powder and baking soda ensure the cake rises properly, while a pinch of salt enhances all the flavors.
Butter creates a creamy texture when creamed with granulated sugar and light brown sugar, which adds sweetness and a hint of molasses. Eggs provide structure and richness. A splash of vanilla extract rounds out the flavors, and buttermilk ensures the cake remains moist and tender. Hot brewed coffee intensifies the chocolate flavor without a strong coffee taste, and dark chocolate chips add delightful bursts of chocolate in every bite.
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more decadent touch, drizzle with a chocolate ganache or serve with fresh berries to complement the rich chocolate flavors.
First, preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. This ensures your cakes will release easily after baking. In a medium bowl, whisk together the dry ingredients: all-purpose flour, almond flour, cocoa powder, baking powder, baking soda, and salt. Set this aside for later.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy — this should take about 3-5 minutes with a hand mixer. Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Stir in the vanilla extract.
Now, alternately add the flour mixture and buttermilk to the creamed mixture. Start with the flour and end with the flour, mixing until just combined. This helps maintain the cake’s tender texture. Be careful not to overmix.
Next, stir in the hot coffee until the batter is smooth. The heat from the coffee helps dissolve any remaining lumps and brings out the cocoa flavor. Gently fold in the dark chocolate chips.
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
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