Chocolate Covered Almond Cake #BundtBakers

“IT WAS INEVITABLE:  THE SCENT OF BITTER ALMONDS ALWAYS REMINDED HIM OF THE FATE OF UNREQUITED LOVE.”  Gabriel García Márquez

Chocolate Covered Almond Cake | From My Sweet Heart

I promise you.  You will LOVE this cake.  And it will LOVE you back!

What’s not to love? A sweet, moist cake baked with ground almonds and a hint of extract.  And it is just bathed in a lush, chocolate amaretto ganache. 

And you?  You are so sweet and loveable just the way you are!  You are meant to be together!

Just like the Bundt Bakers.  There has been a little changing of the guard.  But I’m so happy that this group of bundt loving women remained together, too.  You know how it is.  Life gets busy and we all go off in all sorts of directions.  I’m ever grateful for Cake Duchess and Baker Street for starting this group.  Now I am so thankful to Stacy of Food Lust People Love for taking over the helm of the new Bundt Bakers.

And to celebrate our first challenge as a somewhat new group, we decided to go nuts!

I decided to go almonds!

 

Chocolate Covered Almond Cake | From My Sweet Heart

Almond is truly one of my favorite flavors to bake and create desserts with.  And the thing I’m finding about bundts, is that the simpler I keep them, the better they taste!  And the pairing of chocolate and almonds is always pretty divine in my book!

 

Servings:  8-10

Level of Difficulty:  very simple, just as a bundt should be!

 

ALMOND BUNDT CAKE:

  • 1 cup of butter ( 2 sticks) at room temperature
  • 2 cups of sugar
  • 4 large eggs at room temperature
  • 2 teaspoons of vanilla extract
  • 1 teaspoon of almond extract
  • 2 1/2 cups of all purpose flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1/2 cup of ground almonds (I find this almond meal at Trader Joe’s)
  • 1 cup of milk, at room temperature  (I actually microwave the milk in a large glass measuring cup for 30 seconds)

Position a rack in the center of your oven and preheat it to 350°F.  Generously spray a 10 cup bundt or tube pan with baking spray.

Combine the flour, almond meal, baking powder and salt in a bowl and set it aside.

In the bowl of your electric mixer, cream the butter and sugar together until they are light and fluffy.  Beat in the eggs, one at a time, making sure they are incorporated before adding the next.  And lastly, add the vanilla and almond extracts.

Alternate adding the flour in 3 additions and the milk in 2; beginning and ending with the flour.  Pour the batter into your prepared pan, tapping it on the counter to get rid of any air bubbles and smoothing out the top with an offset spatula.

Bake for 60-70 minutes until the top is golden and a toothpick inserted into the center comes out clean.  Allow to cool on a wire rack for 10 minutes before inverting the cake onto the rack and allowing it to cool completely before glazing it.

 

Ready to drench it in ganache?!

 

Chocolate Covered Almond Cake | From My Sweet Heart

CHOCOLATE GANACHE:

  • 6 ounces of semi sweet chocolate, chopped ( or you may use chips)
  • 6 ounces of heavy cream
  • 4 Tablespoons of amaretto
  • 1 Tablespoon of butter
  • a pinch of salt
  • a handful of sliced or slivered almonds for garnishing if desired

Place the chopped chocolate in a heat proof bowl.  In a small pan over medium high heat, bring the cream just to a simmer.  Pour it into the bowl, over the chocolate.  Don’t stir it yet.  Just cover it with some plastic wrap and let it sit for about 10 minutes.  Then whisk the chocolate until all bits are melted and it is smooth.  Add the amaretto and the butter and pinch of salt and mix again until everything is combined.  I find it easier at this point to pour the ganache into a measuring cup with a spout.  It will make it easier to pour over the cake.  Let the ganache sit a bit at room temperature.  It will thicken as it cools.

 

Chocolate Covered Almond Cake | From My Sweet Heart

When you are ready to drench your sweet almond cake in this luscious chocolate, place your cake on a wire rack with a tin foiled lined baking sheet underneath.  Slowly and evenly pour the ganache to cover the entire cake.  If you need, pour the chocolate that has collected in the baking sheet back into your measuring cup to touch up any areas that did not get covered.  If desired, toss a few almonds on the top of the cake while it’s still wet.  Again, let the glaze sit on the cake until is is firm before transferring the cake to a plate to serve.

 

Chocolate Covered Almond Cake | From My Sweet Heart

Check out the nuttiness that went on this month!

 

This month, for the inaugural edition of #BundtBakers, our theme and ingredient of choice is NUTS.  We’ve got almonds and walnuts, pistachios and hazelnuts and lots of pecans! All baked into delicious Bundt cakes.

 

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here.
We take turns hosting each month and choosing the theme/ingredient. 
If you are a food blogger and would like to join us, just send an email to Stacy at foodlustpeoplelove@gmail.com or ask to join our private Facebook group.

 

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Comments

  1. I absolutely love your bundt pan and now adding it to my wish list. And your simple cake is simply delicious. Drench anything in chocolate ganache and I’m all over it.

    • Anne Boeckl says:

      Thanks Renee…and your Orange Cinnamon Pecan bundt is so beautiful….I just want to take in the scent of it! : )

  2. The cake is beautiful, Anne, but the drenching. Oh my, oh my, the drenching in ganache! That just takes this Bundt right over the top.

    I am so happy we decided to continue baking Bundt together!

    • Anne Boeckl says:

      Thanks so much Stacy! And I just want a big chunk of your pecan and orangey cream cheese bundt…..love those drizzles of icing! Thanks for heading our new group….I’m so happy we are all still baking fabulous bundts together! : )

  3. You had me at “chocolate-covered” and then you cemented it with “almond extract.”

  4. This is an absolutely GORGEOUS cake.

  5. This bundt is a stunning cake!!! One of the most gorgeous I have ever seen. I love that you used almonds too!!

    • Anne Boeckl says:

      Thanks so much Tara….but I have to say the same about yours! Your photos are amazing and the cake looks fabulous! Wish I had gone the rum route like you! : )

  6. Oh that glaze! yum yum and combined with almonds, you’re right what’s not to love about this cake?

    • Anne Boeckl says:

      Thanks so much Deepti! And your pistachio, cardamom, coffee combo sounds and looks delicious! Beautiful cake! : )

  7. Yum! I want a piece.

  8. That looks so moist and cholate-y!

    • Anne Boeckl says:

      Thanks Daisy….and I love your photography and all the wonderful editing tips you shared in your last post! : )

  9. The beauty of a bundt cake is often just the pan( and what a pretty pan this is!) but you have taken this cake beyond that. Your simple yet delicious cake looks so pretty covered in chocolate over all those tiered ridges! I have plans for this flavored ganache. :) Thanks, Anne!

    • Anne Boeckl says:

      Thanks Wendy! And I’m dying to try your chocolate chip cookie bars…..love that hidden melted marshmallow! : )

  10. So delicious and pretty.

  11. Your bundt is just beautiful. The shape of the bundt is just perfect for a cascade of ganache.

    • Anne Boeckl says:

      Thanks Felice….and I feel the same about your amazing chocolate hazelnut creation! Such a funky pan and a funky swirl! : )

  12. Anne, this cake and I? It was love at first sight and the amaretto sealed the deal. Delicious, delicious, delicious!

    • Anne Boeckl says:

      Thanks Hester! And delicious, delicious, delicious….describes your parsley walnut pesto! That stuff looks luscious! : )

  13. Anne, This bundt cake is beautiful. I love that the entire cake is iced in chocolate amaretto ganache. I had to pin this and I would love to make this cake for my husband, who loves amaretto. He’s allergic to nuts so do you think I could make this cake without the ground almonds and use only the almond extract? I’m so glad you ladies are continuing with the bundt cakes as I so look forward to seeing your bundt posts.

    • Anne Boeckl says:

      Thanks Joan! Most certainly substitute more flour instead of the almond meal. And you know, you can always add amaretto to the cake for flavor, too! I know you are making some extraordinary cookies at your Cookie Clinic. But you are such an awesome baker….you should consider joining the group! : )

  14. Just stunning, Anne! Love the glossy ganache!!!

    • Anne Boeckl says:

      Thanks Liz! But I wouldn’t have room for a bite of this if I ate your beautiful tenderloin stuffed with gorgonzola and mushrooms. That trumps dessert in my book any day! : )

  15. What a gorgeous cake! I need to do more baking with almonds!

  16. I love that bundt pan. I would love to add that to my collection. Your bundt cake looks delish.

  17. This is a gorgeous bundt cake, Anne. I too love baking with almonds.

  18. Bundt cakes are so beautiful and this is particularly gorgeous! Love the pan and the glossy ganache!

  19. You had me at chocolate covered… LOVE IT! Looks like a beautiful bundt cake and I love the combination of almond and chocolate. Looks like a definite winner. :)

  20. Gorgeous cake to start this new group Anne! Can’t go wrong with chocolate and almonds! Will try to join asap.

  21. What a wonderful cake Anne. I love the pan, the combination of chocolate and almond and your photos, it looks like a winner!

  22. Really like that second photo. And the recipe, too! This looks wonderful – thanks.

  23. I can almost taste the wonderful combination of the almonds and the chocolate just sitting here looking at your picture, reading your words…. The craving has started!

  24. LOVE. LUV. Love. Lurve. And want. It’s perfection, Anne!

  25. WOw Anne; i am staring at this cake for minutes :D Hope i could download it :D

  26. What an incredible cake, I love the ganache!

  27. One of my most favorite snack is a bag of chocolate covered almonds; therefore, there is a high probability that I would LOVE this cake. What beautiful decadence!

  28. Almonds are my jam. I love a good almond cake; especially an almond cake that gets bathed in boozy chocolate. Love this!

  29. Ohmigosh that glaze should be illegal! I think I gained 5 lbs just looking at it! Yum!

  30. Wow! That is beautiful. This would be amazing served as dessert on Valentine’s Day.

    Velva

  31. That cake is beautiful and the way you’ve enrobed it in chocolate – what’s not to love.

  32. How did I miss this one, it’s gorgeous! This cake and I belong together and I just know we’ll have a long friendship. Good to hear the group is still together.

  33. You can never go wrong with anything draped in ganache. You must have a great collection of bundt pans!

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