Friday, February 10, 2012
Friday, August 3, 2007
Linda's Favorite Chocolate Almond Cake
Here is one of my all-time favorite recipes for chocolate cake. It is totally satisfying for those moments when you just need to have a chocolate fix. The combination of sweet cake, toasted almonds and bittersweet chocolate in this cake is a winner and great for those late night scrapbooking sessions. Enjoy!!
1 cup butter
2 cups sugar
1 tsp. butter flavor
4 egg yolks
1 tsp. baking soda
2 1/2 cups flour
1/2 cup boiling water
4 egg whites
1 Tbsp. Vanilla Extract
1 cup buttermilk
1 pkg. German’s Sweet Chocolate
1/4 tsp. salt
Preheat oven to 350°F. Line the bottom of three 8-inch cake pans with wax paper, grease and flour them well. Cream the butter and sugar until light and fluffy. Stir in the butter flavoring and egg yolks until smooth. Sift the flour and salt together; add to the butter-sugar mixture alternately with 3/4 cup of the buttermilk. Melt the sweet chocolate in 1/2 cup of boiling water. Dissolve the baking soda in the 1/4 cup remaining buttermilk. Combine the chocolate mixture and buttermilk mixture until smooth. Fold it into the creamed butter-sugar mixture. Add the Vanilla Extract. Beat egg whites until stiff, fold into the batter. Pour the batter into the prepared cake pans and bake in the preheated oven for 25-30 minutes. Cool completely before frosting.
Toasted Almond Filling
1 cup sliced almonds
4 Tbsp. butter
6 Tbsp. heavy cream
2 Tbsp. Vanilla Extract
3 cups powdered sugar
1 tsp. almond extract
Brown the almonds in melted butter, remove from heat. Add cream, sugar, Vanilla Extract and almond extracts to the almonds and butter, beating until the filling is of spreading consistency. Spread the Almond Filling between the layers and on the top of the cake. Prepare Bittersweet Chocolate Frosting on the sides and around the top edge of the cake.
Bittersweet Chocolate Frosting
1 lb. powdered sugar
6 Tbsp. cream
1 Tbsp. Vanilla Extract
3 Tbsp. butter
4 oz. bitter chocolate
Blend the powdered sugar, cream and Vanilla Extract in a food processor. Melt the butter and chocolate together in a skillet. Add the chocolate to the sugar mixture, blending until smooth. Frost the sides and top edges of the cake, leaving the almond filling in the center of the cake.
1 cup butter
2 cups sugar
1 tsp. butter flavor
4 egg yolks
1 tsp. baking soda
2 1/2 cups flour
1/2 cup boiling water
4 egg whites
1 Tbsp. Vanilla Extract
1 cup buttermilk
1 pkg. German’s Sweet Chocolate
1/4 tsp. salt
Preheat oven to 350°F. Line the bottom of three 8-inch cake pans with wax paper, grease and flour them well. Cream the butter and sugar until light and fluffy. Stir in the butter flavoring and egg yolks until smooth. Sift the flour and salt together; add to the butter-sugar mixture alternately with 3/4 cup of the buttermilk. Melt the sweet chocolate in 1/2 cup of boiling water. Dissolve the baking soda in the 1/4 cup remaining buttermilk. Combine the chocolate mixture and buttermilk mixture until smooth. Fold it into the creamed butter-sugar mixture. Add the Vanilla Extract. Beat egg whites until stiff, fold into the batter. Pour the batter into the prepared cake pans and bake in the preheated oven for 25-30 minutes. Cool completely before frosting.
Toasted Almond Filling
1 cup sliced almonds
4 Tbsp. butter
6 Tbsp. heavy cream
2 Tbsp. Vanilla Extract
3 cups powdered sugar
1 tsp. almond extract
Brown the almonds in melted butter, remove from heat. Add cream, sugar, Vanilla Extract and almond extracts to the almonds and butter, beating until the filling is of spreading consistency. Spread the Almond Filling between the layers and on the top of the cake. Prepare Bittersweet Chocolate Frosting on the sides and around the top edge of the cake.
Bittersweet Chocolate Frosting
1 lb. powdered sugar
6 Tbsp. cream
1 Tbsp. Vanilla Extract
3 Tbsp. butter
4 oz. bitter chocolate
Blend the powdered sugar, cream and Vanilla Extract in a food processor. Melt the butter and chocolate together in a skillet. Add the chocolate to the sugar mixture, blending until smooth. Frost the sides and top edges of the cake, leaving the almond filling in the center of the cake.
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