Cocoa Almond Torte

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!

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

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

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!

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!

I would marry this cake if it asked.