What better way to kick off your day than with a gorgeous, drippy, chocolate almond ganache cake?! I know we should be focused on eating clean before warmer weather gets here, but hey, what’s life without a little chocolate, right? Plus, this is one of our favorite recipes when you are in a pinch and need to bring something to book group, a new neighbor, or just want to impress your dinner guests.
Not only is this bad boy easy on the eyes, it’s beyond delicious. Read, light chocolate cake with hints of almond and the most delicious, warm ganache icing. Go ahead, lick the spoon, we won’t tell…
– 1 1/2 tbsp pure almond extract
– 1 1/2 cups of all-purpose flour
– 1/2 cup cocoa powder
– 1 cup sugar
– 2/3 tsp baking soda
– 1/4 tsp kosher salt
– 1 cup milk
– 1 tbsp white vinegar
– 2 eggs (lightly beaten)
– 1/2 cup vegetable oil
– 8 ounces bittersweet chocolate, finely chopped
– 1 cup heavy cream
– 1/2 tbsp pure almond extract
1. Heat oven to 350 and spray an 8-inch round pan with cooking or baking spray. Set aside.
2. In a medium sized mixing bowl, whisk together the flour, cocoa, sugar, baking soda, and salt.
3. In a separate bowl, whisk together the milk and vinegar. Slowly add the eggs, vegetable oil and almond extract. Whisk together and then add to the flour mixture. Mix gently with a spatula until combined.
4. Pour cake batter into the prepared 8-inch pan and bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
5. Remove cake from oven and let cool on a cooling rack for about 10 minutes before removing cake from pan. Let cake cool completely before topping with ganache.
1. Heat the cream on the stove until scalded, when little bubbles start to form around the edges.
2. Add the chocolate, remove from heat, and cover.
3. Let the cream and chocolate sit for 5 minutes until the cream has melted the chocolate, and then whisk until smooth.
4. Add the almond extract and mix until combined.
5. Slowly pour ganache over the cooled cake and let ganache sit for 10 minutes before serving.
Adapted from Chocolate Cake by Martha Stewart