Moist Chocolate Almond Cake (with Monster Decoration)
This Moist Chocolate Almond Cake (with Monster Decoration) is the ultimate cake. It is chocolaty, soft, and moist, and the shredded almonds blend perfectly with the rich chocolate flavor. The center layer is a smooth chocolate ganache that adds even more goodness to this cake!
Ingredients
Chocolate Cake
- 200 g Butter
- 200 g Sugar
- 5 Egg yolks
- 150 g Lindt Dark Chocolate melted
- 300 g Almonds roasted and shredded
- 1 tbsp All-purpose flour
- 1 tsp Ground cinnamon
- ½ tsp Baking powder
- 5 Egg whites
- ⅛ tsp Salt
Optional: Chocolate Ganache
- 200 g Heavy cream
- 200 g Lindt Dark Chocolate cut in small chunks
Instructions
Chocolate Ganache
- Cut or break the chocolate into small chunks and place it into a small mixing bowl.
- Add the heavy cream to a medium-size saucepan and bring it to a boil. Like milk, heavy cream rises when it comes to a boil, so keep a close eye on it. Once boiling, take it off the heat and pour it over the chocolate.
- With a whisk, beat it together until smooth and shiny. Next, place a plastic wrap directly onto the chocolate and smooth it out. Since the ganache will harden it’s going to be easy to remove the foil without anything sticking to it.
- Place it in the refrigerator for a couple of hours or leave it on the kitchen counter overnight. It will firm up quite a bit. It is ready when soft enough to be workable but not too runny anymore.
Chocolate Batter
- Butter a 9-inch baking dish, dust it with flour, and set aside. Preheat the oven to 350°F or 180°C.
- Place the shredded almonds on a baking dish and place it in the oven for a few minutes until golden brown. This step is optional, but roasted almonds will give this cake an even more intense nutty flavor.
- In a large mixing bowl, beat the butter until soft and smooth; you can use a hand or stand mixer for that.
- Add the sugar and egg yolks (one at a time) and mix until the mixture is lighter in color.
- In a small saucepan, melt the chocolate on the lowest heat. Once melted, add it to the butter-sugar mixture and mix until well incorporated.
- Mix the flour, cinnamon, and baking powder to the shredded almonds and add it to the wet ingredients.
- In a large mixing bowl, beat the egg whites and the salt until stiff. Carefully fold them into the batter. Don't overmix!
- Fill the batter into the prepared baking dish and bake for about 30-35 minutes. It is done when you stick a toothpick into the center of the cake, and it comes out clear without any batter sticking to it.
- Let it cool on a cooling rack.
- Cut the cake in half and fill it with the chocolate ganache.
Notes
This cake is already super moist, and the Chocolate Ganache is not a must, but it gives this cake some extra chocolaty richness.
I made a Cream Cheese frosting for the orange frosting with a little bit of orange food coloring. The frosting doesn't go that great with this cake, but it is my boy's favorite frosting, so I had to make it.
The monster is made out of a butter cookie. I added some black food coloring to the cookie batter to make it grey. I used fondant for the horns, eyes, eyebrows, nose, mouth, and teeth.
Nutrition
Calories: 493kcalCarbohydrates: 29gProtein: 9gFat: 39gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 140mgSodium: 195mgPotassium: 312mgFiber: 5gSugar: 21gVitamin A: 775IUVitamin C: 1mgCalcium: 112mgIron: 3mg
Nutrition Facts
Moist Chocolate Almond Cake (with Monster Decoration)
Amount per Serving
Calories
493
% Daily Value*
Fat
39
g
60
%
Saturated Fat
17
g
106
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
15
g
Cholesterol
140
mg
47
%
Sodium
195
mg
8
%
Potassium
312
mg
9
%
Carbohydrates
29
g
10
%
Fiber
5
g
21
%
Sugar
21
g
23
%
Protein
9
g
18
%
Vitamin A
775
IU
16
%
Vitamin C
1
mg
1
%
Calcium
112
mg
11
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.