Bittersweet Chocolate Almond Cake Recipe – Easy Bake Delight

Last Updated on 4 months by Neha Deshmukh

Bittersweet Chocolate Almond Cake Recipe – Easy Bake Delight

Hey everyone! If you’re anything like me, a good slice of chocolate cake can solve almost any problem. I’m so excited to share this bittersweet chocolate almond cake recipe with you – it’s a family favorite, and honestly, it’s just pure comfort in every bite. It’s rich, decadent, and the almonds add the most wonderful little crunch. Let’s get baking!

Why You’ll Love This Recipe

This cake is special. It’s not overly sweet, thanks to the bittersweet chocolate, and the almond adds a lovely texture and subtle nutty flavor. It’s perfect for a cozy afternoon tea, a small celebration, or just when you need a little chocolatey pick-me-up. Plus, it’s surprisingly easy to make, even if you’re not a seasoned baker.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 125 gm bittersweet chocolate
• 6 tbsp butter
• 5 tbsp sugar
• 0.5 cup maida (all-purpose flour)
• 2 tsp cocoa powder
• 1 tsp instant coffee powder
• 20 nos almonds
• 2 count eggs
• 1 tsp vanilla extract
• 1 pinch salt

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Bittersweet Chocolate: Choosing the Right Percentage

I prefer using around 70% cacao for this cake. It gives a lovely depth of flavor without being too intense. You can go up to 85% if you really love dark chocolate, but anything higher might need a little extra sugar.

Butter: Salted vs. Unsalted & Regional Variations

I usually use unsalted butter so I can control the salt level, but if you only have salted, that’s totally fine! Just reduce the pinch of salt in the recipe to about half. In India, we often have access to beautiful, flavorful local butter – feel free to use that for an extra special touch!

Maida (All-Purpose Flour): Substitutions & Considerations

Maida is the standard here, but if you’re looking for a healthier option, you can experiment with whole wheat pastry flour. It will give a slightly denser texture.

Cocoa Powder: Dutch-Processed vs. Natural Cocoa

Both Dutch-processed and natural cocoa powder will work, but they have slightly different flavors. Dutch-processed cocoa is milder and darker, while natural cocoa is more acidic and has a brighter flavor. I personally prefer Dutch-processed for this recipe.

Almonds: Types & Toasting for Enhanced Flavor

I use regular almonds, but you could also use slivered or sliced almonds. For an even more intense almond flavor, lightly toast the almonds in a dry pan for a few minutes before chopping and adding them to the batter. It makes a huge difference!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, we’re going to melt the chocolate and butter. I always use a double boiler – it’s the safest way to prevent burning. Just chop the 125 gm bittersweet chocolate and add it to a bowl set over a simmering pot of water (making sure the bowl doesn’t touch the water!). Add the 6 tbsp butter and stir until everything is melted and smooth. Let it cool down a bit until it’s warm, not hot.
2. Now, whisk in the 5 tbsp sugar and 1 tsp vanilla extract into the melted chocolate mixture.
3. Time for the eggs! Add the 2 eggs one at a time, whisking well after each addition until everything is fully combined. Don’t rush this step – you want a smooth, emulsified mixture.
4. In a separate bowl, sift together the 0.5 cup maida, 2 tsp cocoa powder, 1 tsp instant coffee powder, and 1 pinch of salt. This helps to get rid of any lumps and ensures everything is evenly distributed. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix!
5. Blanch the 20 almonds by dropping them into boiling water for 3-4 minutes. This makes the skins slip off easily. Peel them, chop them, and sprinkle them over the batter.
6. Pour the batter into a greased and floured baking pan. Bake in a preheated oven at 350??C (180??C conventional) for about 20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before slicing and serving. A scoop of vanilla ice cream is highly recommended!

Expert Tips

• Don’t overbake the cake! It’s better to have a slightly fudgy center than a dry cake.
• If you don’t have a double boiler, you can melt the chocolate and butter in the microwave in 30-second intervals, stirring in between.
• Sifting the dry ingredients is important for a light and airy cake.

Variations

This recipe is a great base for experimentation!

Vegan Chocolate Almond Cake Adaptation

My friend Priya is vegan, and she loves this cake! Simply substitute the butter with vegan butter, the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and ensure your chocolate is dairy-free.

Gluten-Free Chocolate Almond Cake Adaptation

For a gluten-free version, use a gluten-free all-purpose flour blend. I’ve had good results with blends that contain xanthan gum.

Adjusting Spice Levels (Coffee Intensity)

If you’re not a coffee fan, you can reduce the amount of instant coffee powder or even omit it altogether. For a stronger coffee flavor, add a little more!

Festival Adaptations (Christmas, Diwali)

During Christmas, I love adding a sprinkle of festive sprinkles on top. For Diwali, a dusting of cardamom powder in the batter adds a beautiful Indian touch.

Serving Suggestions

This cake is delicious on its own, but it’s even better with:

• A scoop of vanilla ice cream
• A dollop of whipped cream
• Fresh berries
• A dusting of powdered sugar

Storage Instructions

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

What is the best way to melt chocolate without burning it?

Using a double boiler is the safest method! Low and slow is the key.

Can I use almond flour instead of maida in this recipe?

You can, but the texture will be quite different – denser and more crumbly.

How can I tell if my cake is baked through?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, it’s done!

What is the purpose of adding coffee powder to chocolate cake?

Coffee enhances the chocolate flavor without making the cake taste like coffee. It’s a little secret ingredient!

Can this cake be made ahead of time?

Yes! You can bake it a day or two in advance and store it in an airtight container. It actually tastes even better the next day as the flavors meld together.

Enjoy baking, and let me know how your cake turns out! I hope this recipe brings a little sweetness to your day.