Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup strong brewed coffee, cooled
- 1/4 cup milk or cream
- 1 teaspoon vanilla extract
- 1 cup sliced almonds, lightly toasted
- 1/4 cup strong brewed coffee
- 1/4 cup powdered sugar
Directions
Preheat oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
In a large bowl, whisk together flour, cocoa powder, brown sugar, baking powder, baking soda, and salt.
In a separate bowl, beat eggs with melted butter, brewed coffee, milk, and vanilla extract until smooth.
Fold the wet ingredients into the dry ingredients until just combined.
Gently fold in the toasted sliced almonds.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the coffee drizzle by whisking powdered sugar with coffee until smooth.
Drizzle the coffee glaze over the cooled cake.
Frequently Asked Questions
How should I store leftovers of this Chocolate Almond Cake to keep it fresh?
Once completely cooled, store the Chocolate Almond Cake in an airtight container at room temperature for up to 3 days. If you plan to keep it longer, you can refrigerate it, but allow it to come back to room temperature for about 30 minutes before serving for the best texture. The coffee drizzle will set nicely when stored this way.
Can I substitute the all-purpose flour in this recipe for a gluten-free alternative?
Yes, you can substitute the 1 1/2 cups of all-purpose flour with a high-quality 1-to-1 gluten-free baking blend. Ensure your blend contains xanthan gum for structure, as this recipe relies on the gluten for stability during the 45-minute bake time at 350°F (175°C).
What is the best way to prepare this chocolate cake ahead of time?
This cake is excellent for making ahead; bake the cake completely and let it cool before storing it tightly wrapped in plastic wrap at room temperature for up to 2 days. Wait to apply the Coffee Drizzle until just before serving to prevent the topping from becoming soggy or weepy.
