Chocolate and Almond Cake

image_pdfDownload recipeimage_printPrint recipe

Introducing this beautiful cake, perfect for celebrations such as birthdays, parties, Christmas, or New Year! The light almond sponge is layered with a decadent combination of Italian meringue buttercream, chocolate ganache, and hazelnut praline. Topped with more chocolate, profiteroles, and drizzled with both chocolate and caramel sauce, it’s a true delight.

For the Cake
450g unsalted butter, softened
450g caster sugar
450g self-raising flour
2 tsp baking powder
2 tsp almond extract
8 large eggs
4 tbsp whole milk

For the Chocolate Ganache
600ml double cream
400g dark chocolate, roughly chopped
100g hazelnut praline, crushed to a coarse powder

For the Italian Meringue Buttercream

For the Chocolate Drizzle
200g dark chocolate, roughly chopped
120g unsalted butter


– Preheat the oven to 180°C / 160°C with a fan. Grease and line two 10″ cake tin.

– Place all the ingredients for the cake in a stand mixer. Whisk for 2 minutes.

– Pour the mixture into the cake tins. Place them in the oven and bake for 30-35 minutes.

– Place the dark chocolate in a large bowl.

– Pour the cream into a small pan and bring it to a boil. Pour this over the dark chocolate and let it sit for 30 seconds before you stir to combine. Place in the fridge for 5-10 minutes to cool.

– Prepare the Italian Meringue buttercream by following this recipe. Then, add 2 tbsp of the dark chocolate ganache. Whisk to combine. Cover and set aside.

– Remove the cakes from the oven and allow them to cool completely before you use a sharp serrated knife to cut them both in half.

– Place one layer on a serving plate/stand. Spread a thin layer of the buttercream over the first layer and then a thin layer of chocolate ganache. Sprinkle over the hazelnut praline. Place another layer of cake on top and repeat the process until you come to the top of the cake.

– Spread the remaining buttercream all over the top and sides of the cake. Use a scraper to create a smooth finish. Place it in the fridge for 1 hour to set.

– Prepare the drizzle by adding the chocolate and butter to a bain marie. Melt and stir to combine.

– Pour the drizzle over the top of the cake and let it drip off the sides.

Decorate how you like! I’ve topped mine with these gorgeous profiteroles.

Leave a comment