Not only is this recipe chocolate, it's the pure essence of deliciousness. The cake is light and moist, and the frosting is sooo smooth and fluffy and chocolatey! I couldn't resist. I have to admit, it is yet another Paula Deen recipe. I can't help myself. How can one person have so many delish recipes? So, here's a step-by-step guide on how to prepare Paula Deen's Luscious Chocolate Almond Cake.
You'll Need:
2c. sugar
2c. all-purpouse flour
1c. unsweetened cocoa powder
2tsp. baking soda
1tsp. baking powder
1tsp. salt
1c. milk
1c. sour cream
3/4c. vegetable oil
2 eggs
1Tbs. vanilla extract
1/2c. toasted slivered almonds, divided
Preheat oven to 350 degrees. Spray 3 (9-inch) cake pans with non-stick cooking spray with flour.
In a large bowl, combine all dry ingredients except almonds. Add milk, sour cream, oil, eggs, and vanilla. Beat at medium speed until smooth.
Spoon batter into prepared pans, and bake for 15-20 minutes or until a wooden pick inserted into center comes out clean.
Let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.
Frosting
4 (1oz) bittersweet chocolate baking bars, chopped
1/2c. heavy whipping cream
1c. butter, softened
2Tbs. almond-flavored liquor
4c. powdered sugar
In medium saucepan, combine cream and chocolate. Cook over low heat, stirring constantly, until chocolate melts and mixture is smooth. Let cool for 20 minutes. In a large bowl, beat butter and liquor until smooth. Gradually add chocolate mixture and powdered sugar, until combined and smooth.
Assembly
Spread frosting over bottom layer of cake. Sprinkle with 1/4c. almonds. Top with second cake layer. Spread frosting over cake layer; sprinkle with remaining almonds. Top with third cake layer. Spread remaining frosting over top and sides of cake. Garnish with sliced almonds, if desired.
Voila! Here's the finished product. For being such a fancy looking cake, it's really very simple and a real crowd pleaser!
Happy Cooking!
