Chocolate Almond Cake

This is a rich, fudgy chocolate cake with a secret weapon—almond flour—that keeps it impossibly tender and makes it naturally gluten-free. It's elegant enough for company yet simple enough for a weeknight craving, and it bridges Mexican and modern baking beautifully with its deep chocolate notes and subtle warmth.

Ingredients:

• 1 cup almond flour
• ¾ cup cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup sugar
• 3 large eggs
• ½ cup Greek yogurt or sour cream
• 1 tsp vanilla extract
• ½ cup hot water

Method:

1. Preheat oven to 350°F and grease a 9-inch round cake pan.
2. Whisk together almond flour, cocoa powder, baking soda, and salt in a bowl.
3. Cream butter and sugar until fluffy, about 3 minutes. Beat in eggs one at a time, then add vanilla and yogurt.
4. Fold in the dry ingredients gently, then stir in hot water until smooth (batter will be thin).
5. Pour into pan and bake 30–35 minutes until a toothpick comes out clean.
6. Cool in pan 15 minutes, then turn out onto a wire rack.

Full recipe at Cookie and Kate →

Chef's tip: The hot water might seem odd, but it deepens the chocolate flavor and creates an incredibly moist crumb—don't skip it, and don't overmix after adding it.