Friday, October 28, 2011

Chocolate Almond Cake

Happy Birthday to me! Yes, again, I know, it's late. We all know i'm behind on posting. Deal with it.
That being said. this cake was wonderful. If you would like to make it yourself, here are the recipes.

Almond Cake adapted from here

1 1/3 cups  sugar
8 ounces  almond paste
3/4, plus 1/4 cup  flour
1 cup unsalted butter, at room temperature, cubed
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
6 large eggs, at room temperature
Mix 3/4 cup flour, baking powder, and salt in a bowl, set aside. In a food processor mix sugar, almond paste, and 1/4 cup flour till well blended. Add butter one cube at a time and extracts. Add eggs. Slowly add in flour mixture.
Preheat oven to 352 degrees. Grease and flour two 9 inch circle pans and line the bottom with parchment paper.

Bake for about 45-55 minutes or until it is light brown and feels set to the touch.

I only used one of these cakes in my layer cake, and I froze the second one.

Chocolate Cake

8oz unsweetened chocolate chopped

1/2 cup unsalted butter

2/3 cup milk

1 1/4 cups light brown sugar

2 tsp vanilla extract

2/3 cup sour cream

2 cups flour

1 tsp baking powder.

Preheat oven to 350 degrees. Grease and line a 9" springform pan. Over low heat combine chocolate, butter and milk in a saucepan. Remove from heat and add sugar and vanilla. Set aside to cool. Mix egg yolks and cream in a bowl then mix into the chocolate mixture. Sift the flour and baking powder together, then fold in. In a separate bowl, whip the egg whites until stiff and then fold into the chocolate mixture. 

Bake for 45-55 minutes.

Italian Meringue Buttercream adapted from here

5 large egg whites (real or dehydrated, I'm not picky)

1 1/4 cups sugar

3 sticks soften butter cubed

1 tsp almond extract

1 tsp vanillia extract

1/2 cup water

food coloring (optional)

Make a simple syrup with water and 1 cup sugar, bring to a firm ball stage, 245 degrees.  While that is heating up, whip eggs and 1/4 cup sugar till you can turn the bowl upside down and the meringue doesn't slip out. Don't over whip.  Add syrup to eggs slowly and steadily. Once the syrup is fully incorporated, beat 10-15 minutes until it is cooled. Add butter one cube at a time. Add extracts and food coloring.

Chocolate Ganache

1 cup semi sweet chocolate chips

1/2 cup heavy whipping cream

Place cream in glass container. Microwave till cream starts to bubble. Remove and add chocolate chips. Stir till combined.  You can add corn syrup if you want it sweeter.


1 9 inch almond cake

1 9 inch chocolate cake

1-2 portions of Italian buttercream (or other frosting you like)

1 jar apricot jam

Chocolate Ganache

Carefully slice your cakes in half. Spread 1/4 jar of jam on each one. Heating the jam can help this spread nicely.  Alternate layers spreading frosting between. Frost outside. Chill, then drizzle chocolate ganache over the top.

Note. These cakes are very dense and heavy. So, you have to like that kind of cake to like this.

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