How To make Chocolate Almond Cake
1/2 c Cocoa
1 1/2 ts Baking soda
1/2 c Boiling water
1/4 ts Salt
2/3 c Shortening
1 1/2 c Buttermilk
1 3/4 c Sugar
1 ts Vanilla extract
2 Eggs
Almond cream filling: 1/4 c All-purpose flour
1 ts Almond extract
1/2 c Milk
1/4 ts Salt
1/4 c Softened butter
4 c Sifted powdered sugar
1/2 c Shortening
2 1/4 c All-purpose flour
2 tb Sliced almonds; toasted
Chocolate frosting: 1/2 c Butter; softened
1 ts Vanilla extract
3 Unsweetened chocolate;
-melted 1 pk Sifted powder sugar; 16 oz
1/3 c Milk
Combine cocoa and boiling water in a bowl; stir until smooth. Set aside. Beat shortening. Gradulaly add sugar, beating well. Add eggs, one at a time; beat well after each addition. Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in chocolate mixture and vanilla. Pour batter into 3 greased and floured cakepans; bake at 350 for 20 to 25 min. or until a wooden pick inserted in center
comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Spread Almond Cream Filling between layers. Reserve 1 c. Chocolate Frosting; spread remaining frosting on top and sides of cake. Pipe or dollop reserved frosting on top of Filling: Combine flour and milk in a small saucepan; cook over low heat, stirring constantly with a wire whisk, until mixture thickens and just begins to boil. Remove from heat; cool. Cover and chill at least 1 hr. Beat butter and shortening at medium speed of an electric mixer. Add chilled flour mixture, almond extract, and salt; beat until smooth. Gradually add powdered sugar; beat at high speed 4 Frosting: Beat butter and chocolate at low speed of an electric mixer until smooth. Blend in milk and vanilla extract. Gradually add powdered sugar; beat at high speed 5 cake. Susan Argyelan. -----
How To make Chocolate Almond Cake's Videos
Chocolate Almond Battenberg Cake - 4k video
Battenberg Cake is an impressive cake originating in England, consisting of two different color sponge cakes assembled in a chequered pattern, bonded together with apricot jam and covered with homemade marzipan. The cake is moist,rich and really flavorful. Enjoy!
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 8 servings
3/4 cup (170g) butter, softened
3/4 cup (150g) caster sugar
3 large eggs
1 cup (125g) all-purpose flour
1/2 cup (50g) almond flour (ground almonds)
1 1/4 tsp (5g) baking powder
1/4 tsp (1g) salt
2 tbsp (30ml) milk
For almond batter
1 tsp (5g) almond extract
For chocolate batter
2 tbsp (16g) unsweetened cocoa powder
1 tbsp (15g) sugar
2 tbsp (30ml) milk
For brushing
3/4 cup (180g) apricot jam
Almond Paste (Marzipan)
2 cups (200g) almond flour (ground almonds)
1 cup (120g) powdered sugar
4 tbsp (60g) apricot jam
2 tbsp (16g) unsweetened cocoa powder
1 tsp (5g) almond extract
1. Preheat the oven to 350F (180C). Grease and line a 8 inch (20cm) square pan with parchment paper, dividing the pan in half using an aluminum wall.
2. In a medium bowl combine flour with almond flour, baking powder and salt.
3. In a large bowl mix butter with sugar until creamy. Add eggs one at a time, and mix to incorporate.
4. Gradually add flour mixture and milk and mix to combine.
5. Divide batter in half.
6. For the almond batter incorporate almond extract.
7. For the chocolate batter mix cocoa powder, milk and sugar in a small bowl and incorporate in the other half of batter.
8. Pour each batter into one half of the prepared pan.
9. Bake for about 30-35 minutes until a toothpick inserted into the center of the cake comes out clean.
10. Remove from oven, cool for 5 minutes in the pan and then cool completely on a cooling rack.
11. Meanwhile warm the apricot jam, sieve and let cool.
12. When cakes are completely cooled place trim the tops to flatten, and place one on top of the other and trim to equal size.
13. Cut each in half lengthways.
14. Place a strip of chocolate cake on a working surface, brush the top and sides with apricot jam and place an almond cake next to it. Repeat with the other strips of cake on top. Make sure to brush each with apricot jam.
15. Prepare the almond paste. Place the almond flour (ground almonds), powdered sugar and cocoa powder into the bowl of a food processor. Grind to combine. Add apricot jam and almond extract and continue grinding until it comes together. Knead a bit into your hands to come together.
16. Use a rolling pin to roll the almond paste between two sheets of parchment paper, into a thin layer.
17. Cut the almond paste into a 8 x 12 inch (20x30cm) rectangle.
18. Tightly wrap the cake in almond paste (marzipan).
19. Trim the ends and refrigerate until ready to serve.
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एगलेस चॉकलेट आमंड टी केक्स | Bakery Style Eggless Chocolate Almonds Cake | Sanjeev Kapoor Khazana
A cake which is going to be your favourite in no-time. The crunch of almonds blends so well with chocolate that you won't be able to keep your hands off it. check out this amazingly delicious eggless chocolate almond cake. It is so spongy fluffy and soft. mix butter, castor sugar, cocoa powder, refined flour, milk, almond flour, choco chips, and vanilla essence to make the cake batter. bake and enjoy. super delicious, super easy to make and perfect for your chocolate and sweet cravings | एगलेस चॉकलेट आमंड टी केक्स | Bakery Style Eggless Chocolate Almonds Cake | Sanjeev Kapoor Khazana
00:05 Add Butter
00:48 Add Cocoa powder
00:52 Add Baking Powder
01:32 Add Almond Flour
01:43 Add Milk
#एग्लेसचॉकलेटआमंडकेक #EgglessChocolateAlmondCake #SanjeevKapoorKhazana
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How to Make a Chocolate Almond Cake
How to Make a Chocolate Almond Cake
I took Julia Child's amazing Reine de Saba avec Glaçage au Chocolat (Chocolate Almond Cake), and put my spin on it. I made it a two layer cake and added an amazing marzipan buttercream filling. Rich cake, almondy center with dark chocolate on top. Must make, must eat!
Ingredients:
For the Cake:
4 ounces or squares semisweet chocolate melted with 2 Tb rum or coffee
1/4 lb. or 1 stick softened butter
2/3 cup granulated sugar
3 egg yolks
3 egg whites
Pinch of salt
1 Tb granulated sugar
2/3 cup pulverized almonds
1/4 tsp almond extract
1/2 cup cake flour (scooped and leveled) turned into a sifter
For the Icing:
4 ounces semisweet baking chocolate
1/2 cup coffee
5 to 7 Tb unsalted butter
For the Filling:
1/2 cup grated marzipan
1 stick salted butter
1 cup confectioner’s sugar
1 tablespoon hot water
Bakery style almond chocolate cake | dry almond cake | chocolate cake | cake without oven | lahore
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