Chocolate Almond Sponge Cake Recipe

April 30, 2023 Post a Comment

Cinnamon Almond Sponge with Honey Cream Recipe New Idea Food Cinnamon almonds, Almond from www.pinterest.com

Description

This Chocolate Almond Sponge Cake is a delicious and moist dessert that is perfect for any occasion. It is made with a light and fluffy sponge cake base, then layered with a creamy chocolate almond filling and topped with a delicious almond glaze. This cake is sure to be a hit with the whole family! It is an easy and quick recipe that can be made in no time at all. The combination of the chocolate and almond flavors make this cake a unique and special treat. The sponge cake is light and airy and the almond filling is rich and creamy. The almond glaze adds the perfect finishing touch to this delicious dessert. It is sure to be a crowd-pleaser!

Ingredients

For the sponge cake:

4 eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup vegetable oil
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

For the chocolate almond filling:

1/2 cup semi-sweet chocolate chips
1/2 cup heavy cream
1/2 cup powdered sugar
1/2 teaspoon almond extract

For the almond glaze:

1/4 cup almond milk
1/2 cup powdered sugar
1/2 teaspoon almond extract

Instructions

1. Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan and set it aside.

2. In a medium bowl, whisk together the eggs, sugar, vanilla extract, and almond extract until the mixture is light and fluffy.

3. Slowly add the vegetable oil and whisk until it is fully incorporated.

4. In a separate bowl, sift together the flour, baking powder, and salt.

5. Slowly add the dry ingredients to the wet ingredients and mix until just combined.

6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

7. Remove from the oven and allow to cool completely.

8. To make the chocolate almond filling, place the chocolate chips and heavy cream in a small saucepan over medium-low heat.

9. Stir constantly until the chocolate is completely melted.

10. Remove from the heat and stir in the powdered sugar and almond extract.

11. Spread the filling evenly over the cooled cake.

12. To make the almond glaze, whisk together the almond milk, powdered sugar, and almond extract in a medium bowl.

13. Pour the glaze over the cake and spread it evenly.

14. Allow the glaze to set before serving.

Notes

This cake can be stored in an airtight container in the refrigerator for up to 3 days. The cake can also be frozen for up to 2 months. To prevent the cake from drying out, it is best to wrap it tightly in plastic wrap before freezing. To thaw the cake, place it in the refrigerator overnight. It can then be served at room temperature.