Layered Chocolate Almond Cake with Chocolate Ganache

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Sneak Preview: This Layered Chocolate Almond Cake with Chocolate Ganache and whipping cream is perfect for a special occasion. Chocolate curls take it over the top.

Chocolate Almond Layered Torte with chocolate curls on top

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Nothing beats this Chocolate Almond Cake for a celebration. Whipped cream and chocolate ganache with almonds fill the layers and cover the top. Because I use 6-inch cake pans, I call 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.

Recipe inspiration:

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.

Chocolate almond torte with a piece cut out.

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.

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.

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More recipes for chocolate lovers


Pinterest image of chocolate almond Torte

If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula

chocolate almond cake layers with a slice on a plate

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.
5 from 2 votes
Prep Time 1 hr
Cook Time 12 mins
Total Time 1 hr 12 mins
Course Cakes and Icing
Servings 10 slices

Ingredients

  • 2 1-ounce squares unsweetened chocolate
  • cup water
  • cup butter
  • ¾ cup unbleached all-purpose flour
  • 2 tablespoons Dutch cocoa
  • ¾ cup granulated sugar
  • ½ teaspoon soda
  • ¼ teaspoon baking powder
  • ½ teaspoon table or sea salt
  • ½ teaspoon vanilla
  • 2 large eggs

Chocolate Ganache

  • 4 ounces semi-sweet chocolate
  • ½ cup whipping cream
  • 2 tablespoons unsalted butter - room temperature
  • ½ cup sliced almonds
  • Sweetened Whipped Cream - or Whipped Topping such as Cool Whip

Instructions
 

  • Preheat oven to 350 degrees.

Making the cake:

  • 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 the 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.

Making the 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

Nutrition Facts
Chocolate Almond Cake Recipe with Chocolate Ganache Filling
Serving Size
 
1
Amount per Serving
Calories
 
358
Calories from Fat 216
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Cholesterol
 
72
mg
24
%
Sodium
 
256
mg
11
%
Carbohydrates
 
32
g
11
%
Fiber
 
3
g
13
%
Sugar
 
20
g
22
%
Protein
 
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Paula Rhodes
Course: Cakes and Icing
Cuisine: American
Keywords: almond chocolate mini-tortechocolate tortemini chocolate layer cake
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18 Comments

  1. Amazing, Paula! Amazing! And very inciting standing so tall with chocolate curls on top.

    Sorry to hear about your son moving so far away. Those visits with far-away kids are never long enough or frequent enough.

  2. What an absolutely stunning cake!
    I hope the times you can have a family get together the coming three years will be extra special and wonderful to help you with the time in between when you have to be apart.
    If you don’t use it already, do get into Skype. It realy helps!
    Have a lovely easter.
    Natasha

  3. Choc Chip Uru says:

    Since it is mini I assume it is all for me? This is a superb creation – absolutely wonderful. I wish I could say more but you have left me breathless for words 🙂

    Cheers
    Choc Chip Uru

  4. I just took 3-6″ round cakes out of the oven. I love these smaller cake pans and they are perfect of those who enjoy cake every now and then but don’t want a full size one.

    Your torte looks delicious. Love chocolate and almond anything!

  5. Oh, yum!! Can’t wait to make this. Maybe for a future Sunday dinner dessert:)

    1. Nicole,
      I would LOVE to be a guest at your Sunday dinner sometime. Your menus always look divine. How do I make reservations? 🙂 pr

  6. The Café Sucré Farine says:

    Oh, Paula, I’m sorry to hear your son is moving, I totally understand how hard it is!
    Love the idea of the smaller pans, I will look for those – I have a really fun cake dome that they would fit under too 🙂
    This dessert looks amazing! It’s like the tower of Pisa but it’s totally straight and perfect! It’s making my mouth water!

    1. Chris, Funny that you mention the cake dome. I don’t have one and I really need one. That’s the only drawback of the 6-inch pans. pr

  7. Melody Rich says:

    Uhh, YUM. I need to get me some of those 6″ pans. All I have are 8″!

    1. Hi Melody,
      I tried to comment on your blog but it wouldn’t validate–whatever that means. Anyway, thanks for visiting here. I enjoyed reading your love story. pr

  8. Beautiful cake. I love the small size.
    Sorry to hear that your son is moving away, but I’m sure that there will be new adventures for all of you.
    Have a Happy Easter.
    Mimi

  9. Mid Mod Tom says:

    Stunna! How did you creat such impressive chocolate curls?

  10. Mid Mod Tom says:

    5 stars
    Oh, and 5 stars 🙂

  11. 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.

  12. Melody Rich says:

    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. 🙂

  13. 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

    1. 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!

  14. Mid Mod Tom says:

    5 stars
    Oh, and 5 stars 🙂