Chocolate Almond Cake

This is the chocolate cake that changes minds—rich and indulgent, yet somehow lighter than it has any right to be, thanks to almond flour that keeps it tender and moist while cocoa powder delivers pure chocolate bliss.

Ingredients:

• 175g almond flour
• 100g all-purpose flour
• 50g unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon salt
• 170g unsalted butter, softened
• 200g caster sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 120ml whole milk
• 100g dark chocolate, chopped (for ganache)
• 60ml heavy cream (for ganache)

Method:

1. Preheat oven to 175°C. Grease and line a 20cm round cake tin.
2. Whisk together almond flour, all-purpose flour, cocoa powder, baking powder, and salt.
3. Cream butter and sugar until pale and fluffy, about 3 minutes.
4. Beat in eggs one at a time, then vanilla.
5. Alternate adding the dry mixture and milk in thirds, beginning and ending with dry ingredients.
6. Pour into the prepared tin and bake for 35–40 minutes until a skewer emerges with just a few crumbs.
7. Cool in the tin for 15 minutes, then turn out onto a wire rack.
8. For ganache: heat cream until steaming, pour over chopped chocolate, let sit 2 minutes, then stir until glossy. Pour over cooled cake.

Full recipe at Cookie and Kate →

Chef's tip: Use room-temperature eggs—they incorporate more smoothly into the batter, giving you that impossibly tender crumb that makes this cake sing.