Almond Chocolate Cake with Ganache

  • Prep Time: 30 mins
  • Total Time: 1 hrs
  • Servings: 15
  • About This Recipe

    “This is a very rich cake, I like it best served a little warm. This is from the cookbook Chocolate Cake by Michele Urvater.”

    Ingredients

  • 2cupsflour
  • 1/2 teaspoonbaking soda
  • 1/4 teaspoonsalt
  • 1cupblanched almond, finely ground
  • 4tablespoonsunsalted butter
  • 13tablespoonssugar
  • 2largeeggs
  • 4ouncesbittersweet chocolate, melted and cooled
  • 1/2 cuphoney
  • 1cupbuttermilk
  • Ganache

  • 8ouncesbittersweet chocolate, finely chopped
  • 8ouncesheavy cream
  • Directions

  • Heat oven to 350, grease and flour a 9×13 pan.
  • sift the flour, baking soda and salt into a large mixing bowl, add the almonds, combine with a whisk and set aside.
  • With an electric mixer on low speed, beat the butter for about 1 minute, or until the butter is lighter in color.
  • Slowly add the sugar, about 2 Tbls at a time.
  • When all of the sugar is added, continue to beat for 2-3 minutes, scraping down the sides of the bowl as needed; the mixture will look fluffy like something between mayonnaise and whipped cream.
  • Add the eggs one at a time, beating for 10 seconds between each addition.
  • Add the melted chocolate and honey and beat for a few seconds until smooth.
  • With a rubber spatula, fold the sifted ingredients into the batter in 3 segments, alternating with the buttermilk which is added 1/2 cup at a time.
  • Beat with an electric mixer on low speed until the mixture looks smooth.
  • Transfer the batter to the prepared pan and smooth the top.
  • Bake for about 30 minutes or until a cake tester comes out clean.
  • Cool the cake on a wire rack.
  • Ganache:.
  • Heat the cream on the stove until just under a boil.
  • Pour the heated cream over the chopped chocolate and let sit for 30 seconds.
  • Stir until the chocolate is all melted and thouroughly combined into the cream.
  • Frost the top of the cake only with the ganache while the cake is still warm.
  • Serve at room temperature.
  • Reviews

  • “Erin, it is absolutely yummy! I made it this evening and it has turned out SO GOOD. Thanks for this recipe. Will make it again for sure.”

  • “This cake was awesome! Added the juice of half an orange and some orange zest, which gave it a subtle but delicious orange flavour…also added 1 1/2 tea spoons of vanilla extract, but not sure it made much difference. Cooked it at a lower temp for about 45mins. Was baked in an 8 inch round tin and came out beautifully. Ganache was great and really made the cake.”

  • “This was very good, I found the ganache a little to bitter so i added about 1 cup of white sugar.It made the ganache so shiny, very simple to put together.Thanks for posting.”

  • “I made this cake for my daughter’s 14th birthday. We omitted the almonds.It turned out great and was not nearly as hard to make as I thought.”

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