Cocoa Almond Torte

by Megan on April 5, 2010

I knew it was going to be a good weekend when I went to the grocery store and bought just the necessities: a chocolate bunny, fancy shmancy almond extract and flower cookie cutters. My plans to make flower shaped Denver Biscuits failed, but my first attempt at a torte for Easter turned out like a dream!

Cocoa-Almond-Cake

This cake is made with German Chocolate and it’s topped with a cocoa + almond whipped cream frosting miracle.

Cocoa-Almond-Cake---in-between

The goodness of this cake totally has to do with the egg whites and sugar combo that is indeed folded into the batter.

Cocoa-Almond---Sliced

This was my very first torte. So it was my very first attempt at the whole cut two layers in half to make 4 layers thing. I just used the old tooth picks + dental floss technique, right here. It was a success!

Cake-Layer-Slice

Cocoa Almond Torte
Recipe adapted from Taste of Home magazine, April-May 2010 issue

Ingredients:

cake -

  • 1 1/2 cups sugar, divided
  • 1 cup buttermilk
  • 1/2 cup canola oil or vegetable oil
  • 2 eggs, separated
  • 2 oz. German sweet chocolate, melted
  • 1 3/4 cups all-purpose flour
  • 1/4 t salt
  • 1/4 t baking soda

cocoa almond whipped frosting -

  • 2 cups heavy whipping cream
  • 1 cup confectioners’ sugar
  • 1/3 cup cocoa powder, dutch process or regualar
  • 1/4 t pure almond extract
  • 1/8 t salt
  • 1/4 cup creme de cacao (optional)
  • 1/2 cup ground almonds

Directions:

  1. Preheat oven to 350°F. Grease and flour two 9-in. round cake pans. Line the bottoms with parchment paper and spray that with cooking spray also. Set aside.
  2. In a large bowl, beat 1 cup sugar, buttermilk, oil, egg yolks and melted chocolate until well blended. In another bowl combine the flour, 1/4 t salt, and baking soda. Gradually beat into sugar mixture until blended.
  3. In a large bowl with clean beaters, beat  egg whites until soft peaks form. Gradually beat in remaining 1/2 cup sugar 1 tablespoon at a time on high until stiff peaks form. Fold into the batter.
  4. Transfer to prepared pans. Bake for 18-22 minutes or until a toothpick inserted in the center of the cakes comes out clean. Cool for 10 minutes before removing from pans. Cool completely on a wire rack.
  5. Make frosting. In a large bowl, beat the cream, confectioners’ sugar, cocoa powder, almond extract and 1/8 teaspoon salt until stiff peaks form. Make sure not to over beat.
  6. Cut each cake horizontally into two layers. (Method right here. It worked like a dream!) Brush layers with creme de cacao, if using. (I left it out and it was super good still.) Top with 1/2 cup frosting and sprinkle with 2 tablespoons ground almonds. Repeat layers twice. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Sprinkle with remaining crushed almonds. Store in a cool place until time to eat!

Cocoa-Almond---3's-not-a-crowd

I would marry this cake if it asked.

{ 10 comments… read them below or add one }

amy/mum April 5, 2010 at 9:07 am

It looks like a tender, chocolucious DREAM!!!

Reply

Megan (megabite) April 5, 2010 at 9:09 am

Thanks mom! It was a super light chocolate cake instead of the fudgy kind. I wish I could’ve given you a piece!

Reply

Sally April 5, 2010 at 9:12 am

Once again I am wishing for scratch and sniff computer screens!!! This looks amazing and I think you mastered the layer cutting skill on your first try!
Now I have to go on with my day and try not to get lost day dreaming about this amazing torte!!!

Reply

Megan (megabite) April 5, 2010 at 9:13 am

Thanks Sally! I hope you have an amazing day! I want to make you this cake!

Reply

Dana April 5, 2010 at 11:31 am

That looks so good!
What is the dental floss and toothpick technique seems quite novel, I’m going to have to remember that one.

Reply

Megan (megabite) April 5, 2010 at 11:43 am

Totally, Dana. I recommend the technique for real!

http://www.wikihow.com/Cut-a-Cake-Layer-in-Half

Reply

beckie April 19, 2010 at 1:04 am

I completely applaud your success with the dental floss/toothpick method! It looks nerve-wracking splitting the layers seems rather tricky, but your torte looks fantastic!

Reply

Michelle April 19, 2010 at 4:45 pm

It looks like a tender, chocolucious DREAM!!!

Reply

Megan (megabite) April 24, 2010 at 11:55 am

yeah! It was a chocolatey dream!

Reply

Megan (megabite) April 24, 2010 at 11:56 am

Beckie! Thanks man! I was so nervous about it because I can’t even cut brownies the same size or draw a straight line. That technique was a cake miracle.

Reply

Leave a Comment

*

{ 1 trackback }

Previous post:

Next post: