• 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: