Chocolate Almond Cake
, Published May 01, 2024
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This easy Chocolate Almond Cake is pure fudgy, chocolatey indulgence! Top with chocolate ganache and add chocolate flakes or fresh berries to transform it into an elegant dessert.
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Chocolate almond cake is sure to be adored by chocolate lovers everywhere! The almond flour and chocolate keep the cake incredibly fudgy and almost brownie-like in texture. Delicious as it is but dress it up with chocolate ganache and you have a cake ready to go to the ball!
I baked this cake recently to celebrate my upcoming book release – because I have written an actual cookbook folks! I can hardly believe it, it feels totally surreal, but Easy Air Fryer Bakes is out in the UK on June 6th 2024, in a little over a month.
If you enjoy baking and love your Air Fryer then this book is for you and you can pre-order it now on Amazon (which, by the way, would be HUGELY supportive so I thank you in advance).
By let me not get totally sidetracked… so let’s circle back to this chocolate almond cake recipe. Unlike many almond flour chocolate cake recipes, this cake is not entirely flourless (although this one is!). You can make it into a gluten-free cake very easily however, you just need to use GF flour instead of all purpose or plain flour.
CHOCOLATE ALMOND CAKE INGREDIENTS
I baked this cake in a Nordic Ware Charlotte 6-cup cake pan. This special pan replicates the Charlotte dessert shape, with slightly elevated sides and a dip in the middle. You can simply use a deep 8-inch round cake pan if you don’t own one.
- Semi-sweet or dark chocolate chips or a 70% cocoa baking chocolate bar.
- Unsalted butter
- Caster or granulated sugar
- Vanilla bean paste or extract
- Large eggs, separated
- Almond flour or ground almonds
- All purpose flour (plain flour) or gluten-dre
- Dark chocolate chips, golden syrup or honey and cream for the Ganache
- Chocolate shavings or fresh berries to decorate
- Pinch salt
- Cake release spray and cocoa powder, for the cake pan
HOW TO MAKE CHOCOLATE ALMOND CAKE
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Mist a deep 8-inch cake pan, or a Charlotte Cake pan, with cake release spray and dust thoroughly with cocoa powder, shaking out any excess.
Separate the eggs, putting the egg whites in a mixing bowl in a pinch of salt and setting the egg yolks aside in a small bowl. Whisk the egg whites until you have firm peaks and set aside.
Place the chocolate and butter in a bowl and microwave in short bursts until the butter melts. Leave to stand for a minute then stir until completely smooth. Allow the chocolate mixture to cool slightly.
Add the sugar, vanilla and egg yolks to the chocolate bowl and mix vigorously to combine. Stir in the ground almonds and flour until the batter is smooth. Add a third of the whisked egg whites to loosen to the batter and then gently fold in the rest.
Transfer the batter into the prepared Charlotte pan or 8-inch pan and level. Bake in a 180°C (350°F) preheated oven for 35-40 minutes or cook in an air fryer at 160°C (320°F) for 40-45 minutes. The cake is ready when a toothpick inserted in the middle comes out clean or with a few moist crumbs.
Cool the cake in the tin for five minutes then carefully invert onto a wire rack to cool. The cake should release with no trouble at all provided you have greased the pan well (see photo above). Worth keeping in mind that the cake is a little crumbly due to the low flour content so treat it with care!
DECORATE AND SERVE
Put the chopped chocolate in a small bowl. Heat the cream and golden syrup until almost boiling then pour over the chocolate. Leave to stand for a couple of minutes then stir until completely smooth. Drizzle the ganache over the cooled cake, letting it drip down the sides and settle in the middle.
Top the cake with a medley of fresh berries, such as strawberries, raspberries and blueberries or simply with chocolate shavings and serve!
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HAVE YOU MADE MY CHOCOLATE ALMOND CAKE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day! If you have any questions send me a message on Instagram and I will do my best to reply quickly.
Chocolate Almond Cake
Video
Equipment
Ingredients
For the cake pan
- cake release spray or oil
- 2 tbsp cocoa powder or as needed
For the cake
- 250 g ( 1 ½ cups) chocolate chips dark or semi-sweet
- 250 g ( 1 ½ cups) sugar caster or granulated
- 150 g (⅔ cup) unsalted butter cubed
- 125 g (¾ cup + 1 tbsp) ground almonds
- 75 g (½ cup) flour plain / all-purpose flour
- 4 large eggs separated
- 1 tsp vanilla bean paste or extract
- pinch salt
Chocolate glaze
- 130 g (¾ cup) chocolate chips dark or semi-sweet
- 120 ml (½ cup) cream double / heavy
- 1 tbsp golden syrup or honey
- 1 tbsp whole milk to thin glaze optional
To decorate
- fresh berries approx. 300g (10 ½ oz)
- chocolate shavings
Instructions
PREPARE THE CAKE
- Mist a deep 8-inch cake pan, or a Charlotte Cake pan, with cake release spray and dust thoroughly with cocoa powder, shaking out any excess.cake release spray, 2 tbsp cocoa powder
- Separate the eggs, putting the egg whites in a mixing bowl in a pinch of salt and setting the egg yolks aside in a small bowl. Whisk the egg whites until you have firm peaks and set aside.4 large eggs, pinch salt
- Place the chocolate and butter in a bowl and microwave in short bursts until the butter melts. Leave to stand for a minute then stir until completely smooth. Allow the chocolate mixture to cool slightly.250 g ( 1 ½ cups) chocolate chips, 150 g (⅔ cup) unsalted butter
- Add the sugar, vanilla and egg yolks to the chocolate bowl and mix vigorously to combine. Stir in the ground almonds and flour until the batter is smooth. Add a third of the whisked egg whites to loosen to the batter and then gently fold in the rest.250 g ( 1 ½ cups) sugar, 125 g (¾ cup + 1 tbsp) ground almonds, 1 tsp vanilla bean paste, 75 g (½ cup) flour
OVEN BAKE OR AIR FRY
- Transfer the batter into the prepared Charlotte or 8-inch pan and level. Bake in a 180°C (350°F) preheated oven for 35-40 minutes or cook in an air fryer at 160°C (320°F) for 40-45 minutes. The cake is ready when a toothpick inserted in the middle comes out clean or with a few moist crumbs.
- Cool the cake in the tin for five minutes then carefully invert onto a wire rack to cool. The cake should release with no trouble at all provided you have greased the pan well.
DECORATE AND SERVE
- Put the chopped chocolate in a small bowl. Heat the cream and golden syrup until almost boiling then pour over the chocolate. Leave to stand for a couple of minutes then stir until completely smooth. Drizzle the ganache over the cooled cake, letting it drip down the sides and settle in the middle.130 g (¾ cup) chocolate chips, 120 ml (½ cup) cream, 1 tbsp golden syrup, 1 tbsp whole milk to thin glaze
- Top the cake with a medley of fresh berries, such as strawberries, raspberries and blueberries or simply with chocolate shavings and serve!fresh berries, chocolate shavings
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
