Preview: This is a special-occasion layered Chocolate Almond Cake with Chocolate Ganache and whipping cream. Garnish with chocolate curls.
Nothing beats this Chocolate Almond Cake for a celebration. Whipped cream and chocolate ganache with almonds fill the layers and cover the top. This cake is made with 6-inch cake pans so I’m calling it a mini-layer-cake.
I made this cake during our first year of marriage when I was anxious to impress and willing to try baking anything we could afford. It was a winner and has always been one of my mom’s favorites.
When chilled, the texture is rather fudge-like.
The chocolate ganache is a recipe I borrowed from Dorie Greenspan’s Baking. Please note the amount of ganache is probably more than you need unless you substitute the ganache for the whipped cream between the second and third layers.
Regarding the cream layer: Fresh, sweetened whipping cream is the best, but frozen whipped topping such as Cool Whip holds up better if you want to make it a day ahead–which I recommend.
Why use smaller cake pans?
In the past, I used four 8-inch cake pans. It produced a cake big enough to feed 47 and 1/2 people, or if you really want to know, 8 people and me–for 10 days afterward. Not good.
Then I discovered 6-inch cake pans, and I started cutting my cake recipes in half. It’s a new philosophy you can read about here.
So this is half the original recipe. If you don’t already have the smaller pans, check the internet, a restaurant supply or a crafts store in the cake-baking section.
If you are thinking they are too expensive, consider how much you would pay to lose a few pounds. (I ask myself this question often when considering the financial aspect of buying something that will help me stay healthy, e.g. a gym membership or a vacuum-pack machine so I can pack salad in a jar ).
Are you sure it’s not worth it?
More recipes for chocolate lovers
Chocolate Cupcake Tops (aka Frosted Chocolate Cookies)
These will remind you of the top of a chocolate cupcake. A soft, tender cookie with ganache-like, fudgy frosting.
Chocolate Ganache Tartlets
Chocolate Ganache Tartlets are either chocolate or vanilla crust mini-tarts, filled with a decadent but easy bittersweet chocolate ganache.
Chocolate Fudge Pecan Pie
This pie is all about a velvety chocolate texture contrasted with a flaky crust and whipped cream. It's an indescribable treat for your taste buds.
Chocolate Cinnamon Rolls with Chocolate Icing
Dark chocolate cocoa flavors the rich dough to make fabulous cinnamon rolls that will remind you of chocolate doughnuts with chocolate frosting.
Kay's Swiss Chocolate Cake--A Crowd Favorite
Kay's Swiss Chocolate Cake is a feather-light Swiss chocolate cake (mix) iced with whipped cream. It is my sister's most requested cake.
Black and White Angel Food Cake with Whipped Cream and Chocolate Ganache
Chocolate and vanilla angel food cake frosted with whipped cream icing and chocolate ganache that will remind you of a dipped cone from the DQ.
Did you enjoy this recipe? If so, you can help others and me by leaving a 5-star 🤩 rating inside the recipe below. No comments required.
Hope to see you again soon!
Paula
p.s. If you have any questions or suggestions, you can email me privately: paula at saladinajar.com.
Chocolate Almond Cake Recipe with Chocolate Ganache Filling
Chocolate ganache and sweetened whip cream between the layers of this chocolate cake make this a memorable cake for a special occasion.
Ingredients
- 2 1-ounce squares unsweetened chocolate
- 2/3 cup water
- 1/3 cup butter
- 3/4 cup flour
- 2 tablespoons Dutch cocoa
- 3/4 cup sugar
- 1/2 teaspoon soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 2 eggs
Chocolate Ganache
- 4 ounces semi-sweet chocolate
- 1/2 cup whipping cream
- 2 tablespoons unsalted butter, room temperature
- 1/2 cup sliced almonds
- Sweetened Whipped Cream or Whipped Topping (such as Cool Whip)
Instructions
Preheat oven to 350 degrees.
- Prepare 2 pans by cutting waxed paper to fit into the bottom of each 6-inch cake pan.
- Break the chocolate into small pieces and place in a medium-size mixing bowl. Heat water and butter in a 2-cup pyrex cup for 1 minute, 30 seconds in the microwave, or until it starts to boil. Pour over chocolate pieces and allow them to sit until chocolate is melted.
- Sift flour, cocoa, sugar, soda, baking powder, and salt together.
- Use a hand mixer or whisk to mix the melted chocolate mixture until smooth. Add sifted dry ingredients and continue mixing.
- Add vanilla and then eggs--one egg at a time, mixing well between each egg.
- Pour 3/4 cup batter into each pan.
- Bake in preheated oven for 12 minutes or until a toothpick comes out clean. Allow to cool about 10 minutes, then turn the cake out onto a cooling rack. Pull the waxed paper off the bottom.
Chocolate Ganache
- Break the chocolate into small pieces and place in a heatproof bowl.
- Heat whipping cream to a boil and pour half over the chocolate. Allow to sit 30 seconds to melt chocolate. Stir in small circles, slowly, starting in the middle and make bigger and bigger circles.
- Pour in the rest of the cream and stir until mixed in.
- Stir in soft butter (divided into 4 pieces) one piece at a time.
- Add almonds and stir until mixed.
- Refrigerate until thickened--approximately 15-20 minutes.
- This will likely make more than you need, but I trust you have some spare graham crackers around that could use a little something extra. 🙂
Assembling the torte
- Split the two cakes in half horizontally.
- Spread ganache on top of the first layer.
- Place the second layer of cake next and cover with whipped cream (or ganache if you prefer).
- Now place the third layer, more ganache, and finally, the fourth layer. Cover top layer with whipping cream and garnish with chocolate curls, if desired.
- Chill at least a couple of hours before serving.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 356Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 74mgSodium: 188mgCarbohydrates: 34gFiber: 3gSugar: 23gProtein: 5g
kathy
Friday 12th of April 2013
Hi Paula Cake looks amazing. The amounts for water and butter have a or seem to be blocked out, is it a cup for each. CAn't wait to make it.
Warm regards Kathy
Paula
Saturday 13th of April 2013
Kathy, Sorry. I can see it on my computer. Perhaps it doesn't print out. At any rate, it should be 2/3 cup water and 1/3 cup butter. Enjoy!
Melody Rich
Sunday 8th of April 2012
Paula--oh no! I'll have to look into that. Other people have had trouble commenting as well. Thanks for visiting! You always have such mouth-watering photos on your blog it makes me want to spend all day cooking. :)
Joy
Thursday 5th of April 2012
I love this idea of the smaller pans. They will be on the shopping list. However, I don't think I could use Cool Whip (White chemical fluff... Sorry, to those that like it) On something so perfectly natural. But if you wanted it to last longer one could opt for a stabilizer added to the whipping cream. Just a thought and it can be found were you would buy the cute little 6 inch pans. I am sorry your son is moving, I totally understand, my youngest lives in VA, while I am in CA. I have a grandson I have yet to met. One thing after another has prevented the trip out there. Happy a Blessed Easter and as always thank you for the recipe.
Mid Mod Tom
Thursday 5th of April 2012
Oh, and 5 stars :)
Mid Mod Tom
Thursday 5th of April 2012
Stunna! How did you creat such impressive chocolate curls?