Sweet

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!

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.

11 thoughts on “Cocoa Almond Torte”

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

  2. 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!!!

  3. 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!

  4. 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.

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