Chocolate Almond Cake

This is the party cake of your dreams! Super easy and fast, with unbeatable flavor and texture.

5 from 1 vote

Prep Time 30

Cook Time 25

Course Dessert

Cuisine American

Servings people

2/3 cup all purpose flour
1/2 cup whole almonds
2 oz good quality unsweetened dark chocolate (we like Guittard, but our mother always made it with Baker’s brand)
1 cup white sugar
1 stick frozen butter
2 eggs at room temperature
1 tbsp Grand Marnier
1 tsp vanilla extract
1 pinch salt
1 tsp orange zest (optional)

Preheat oven to 350 F. Grease and line an 8-inch square cake pan with parchment paper. Don’t skip the parchment paper or you will be stuck wondering why half of your very moist cake is still stuck in the pan (this seemed to happen to our mother with alarming frequency, so we know from experience).
Place flour, salt, and almonds in the food processor and process until fine (1-2 minutes).Slice butter and chocolate into small pieces. Add chocolate and sugar and process briefly (30 seconds).Next, add the butter and continue processing until the batter forms a ball (1-2 minutes).Add eggs, one at a time. Process again. Add Grand Marnier, vanilla, and orange zest (if using).
Use a rubber spatula to scrape the the cake batter into the prepared pan.
Smooth the top of the cake and bake in the middle level of the oven 25-30 minutes, or until the cake begins to pull away from the pan.
Remove cake from the oven and place on a wire rack. Let the cake cool for 10 minutes and then remove cake from pan.

For best results, chill the bowl and whip attachment of your stand mixer in the freezer for at least 15 minutes.
Place the cream in the bowl of a stand mixer and sift powdered sugar and cocoa into the cream.
Whip at high speed until stiff peaks form.
Place cake on your cake plate or cake stand and, using an offset spatula, frost the top of the cake with the chocolate whipped cream.

Keyword almond, chocolate, grand marnier

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