Dark Chocolate Almond Cake
Makes: 6 pieces
1 Tblsp butter
3 Tblsps brown sugar
1 1/2 tsps heavy whipping cream
3 Tblsp sliced almonds
Batter:
2 Tblsp shortening
1/4 cup of sugar
2 Tblspns beaten egg
1/8 tsp vanilla extract
6 Tblsp flour
2 Tblsp baking cocoa
1/4 tsp baking soda
1/8 tsp baking powder
1/8 tsp salt
3 Tblsps water
Whipped Topping:
1/4 cup heavy whipping cream
2 tsps confectioners' sugar
1/8 tsp vanilla extract
1. Line a loaf pan with parchement paper and then layer with cooking spray. In a small saucepan, melt butter; stir in brown sugar and 1 1/2 tsp of whipping cream. Stir over low heat until sugar dissolves. Pour into prepared pan. Top with almonds. Refridgerate.
2. In a small micing bowl, use a mixer to mix shortening and sugar until light and fluffy. Beat in egg and vanilla. Add flour, cocoa, baking soda, baking powder, salt and 3 Tblsp water and mix until just blended.
3. Pour over pecan and sugar layer. Bake at 325 degrees for 30 minutes or until toothpick comes out clean. Cool COMPLETELY (until bottom is cool to touch, I put mine in the freezer for 15 minutes, you want the bottom layer to not be melty).
4. For whipped topping, in a small mixing bowl, beat cream until it starts to thicken (15seconds). Add confectioners' sugar and vanilla, beat until stiff peaks form. Remove cake from pan; split into two horizontal layers. Place bottom cake layer almond side UP on a serving plate. spread a layer of topping on it. Then place second layer of cake almond side DOWN ontop of that and top with remaining whipped cream. I put chocolate shavings ontop.. but that's optional!
Enjoy!
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