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Chocolate Almond Cake - Gluten Free
August 18 2020
·

August 18 2020
·
- Preparation time: 10 minutes
- Cooking time: 40 minutes
- Serves 12
INGREDIENTS
For the cake:
- 2 cups almond meal
- 2 tsp baking powder
- ½ cup sugar
- ⅓ cup cocoa powder
- 4 eggs
- ½ cup milk (or almond milk)
- 100g butter, melted
- 1 x 80g block of Ola Pacifica Almond Chocolate, chopped and melted
For the buttercream:
- 100g butter, softened (not melted)
- 1 cup icing sugar
- 1 x 80g block of Ola Pacifica Almond Chocolate, chopped and melted
METHOD
- Preheat oven to 160 degrees C.
- Grease and line a 20cm cake tin.
Make the cake:
- In a large bowl combine dry ingredients, aerating with your hands.
- In a separate bowl beat eggs until fluffy.
- Add all wet ingredients to dry, and fold in gently to combine.
- Pour batter into the prepared cake tin and bake for 40 minutes or until cake springs back when lightly pressed, and a skewer comes out clean when inserted.
- Leave cake in the tin for 10 minutes, then carefully remove the cake from the tin and allow to cool completely before icing with buttercream.
Make buttercream:
- In a medium bowl beat the softened butter and half of the icing sugar with an electric beater, until smooth.
- Add the melted chocolate and remaining icing sugar and beat until thick and creamy. If the mixture is a little too thick, you can beat in a tablespoon of milk.
Cooks notes:
Chocolate can be melted in a double boiler, or in the microwave. To melt in the microwave, place chopped chocolate in a microwave-safe bowl and microwave in 20-second increments, stirring well after each. Once the chocolate is looking almost melted with just a few lumps, don’t heat again, just stir until completely smooth.Read more
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