This is a celebration cake to get happy about; happy as you whip up the one-bowl cake batter for the layers of soft almond vanilla cake, happy as you see that your chocolate ganache has cooled to a fudgy frosting, happy as you meticulously scrape and lick the bowls clean with your spatula, happy as you press the roasted almonds into the thick chocolate coating, happy as you slice through the four layers and discover that the whole thing actually holds together perfectly…and then JUBILANT as you take a bite and realise it’s just as yummy as it was easy to make! I whipped this one up for my spectacular cousin’s 8th birthday, and it was enjoyed by kiddies and grandparents alike with lots of cups of tea and candles. I promise you the whole recipe really is foolproof, but the final cake looks like you slaved and sweated for hours. So I’m basically handing you the opportunity to appear much more impressive than you really are…does that and a slice of roasted almond and dark chocolate layer cake tempt you enough? If so enjoy the pictures and keep scrolling down for the recipe! Have a great weekend y’all 🙂
Roasted Almond and Dark Chocolate Layer Cake
Preparation Time: 1 hour
Total Time: 2 1/2 hours
Almond and Vanilla Cake
- 450 g self-raising flour
- 80 g plain flour
- 70 g almond meal
- 400 g caster sugar
- 300 g unsalted butter, cubed and at room temperature
- 300 mL whole milk
- 6 large eggs
- 4 teaspoons vanilla extract
- 2 teaspoons almond essence
Dark Chocolate Ganache Frosting
- 680 g good quality dark chocolate, roughly chopped
- 750 mL thickened cream
- 75 g icing sugar, sifted
- 100 g whole raw almonds
Almond and Vanilla Cake
- Preheat oven to 180°C/350°F fan-forced. Grease and line two 18 cm/7 inch cake tins.
- In a large mixing bowl, sift the flours, almond meal and caster sugar together. Add the rest of the cake ingredients.
- Beat on low speed for 1 minute to just combine, then beat on high for 3-4 minutes until batter is thick and creamy.
- Pour batter evenly into the two tins, and bake on a central rack for 45-55 minutes, checking them at the 35 minute mark. Rotate the cakes halfway through baking. The cakes are done when a metal skewer inserted into the middle comes out clean but moist, and the tops of the cakes are golden.
- Allow the cakes to cool on a metal rack for 10 minutes, then turn them out from the tins. Allow to cool for at least 30 minutes, preferably completely, before using a sharp serrated knife to slice off the domed tops and halve the cakes.
Dark Chocolate Ganache Frosting
- In a medium heavy based saucepan, bring the cream just to the boil over medium heat, stirring constantly. Once boiled, rapidly whisk in icing sugar and remove from heat.
- Place chocolate in a large heatproof bowl, and pour boiling cream and sugar over the top. Cover with foil and allow to sit for 1 minute, then stir gently until smooth. Cover and refrigerate the frosting for at least 2 hours, until thick enough to spread.
- While the frosting is cooling, roast the almonds on a lined baking tray for 10 minutes, until golden and fragrant. Allow to cool and then roughly chop and set aside.
- Once the frosting has reached desired consistency, secure one cake layer to your serving plate with a small dollop of frosting. Spoon one cup of frosting onto the first layer, and spread evenly 1 cm from the edge of the cake.
- Place the second layer on top, and repeat the process until you have frosted all the layers together. Make sure the layers are evenly stacked, then refrigerate the cake for 20 minutes to allow the frosting to firm up.
- Remove cake from fridge, and cover with remaining frosting. Press handfuls of chopped almonds around the sides of the cake, scooping up the almonds that fall off and gently patting them back into the frosting until the whole side surface is covered. Use a small butter knife or metal spatula to spread the top surface of the cake into a spiral.
- Cake can be refrigerated as needed, but bring to room temperature for 30 minutes before serving.
Store cake covered and refrigerated for up to 5 days.
-As usual, I baked the cakes ‘layer by layer’, so prepared 4 individual cakes to avoid the trouble of halving 2 larger cakes. If you do this, reduce baking time to 35-45 minutes.
-If possible, refrigerate the cake layers for 1 hour or overnight before frosting, to increase their stability.
-Brush the crumbs off of each cake layer before adding it to the stack, to avoid getting crumbs in your satiny ganache frosting!
4 thoughts on “Roasted Almond and Dark Chocolate Layer Cake”
Oh my gosh, this looks amazing!
Thank you!! Almond and dark chocolate is one my favourite combinations, can never get enough!
LikeLiked by 1 person
How do you tell when the ganache is the right consistency to use as frosting? ganache can set too much or be too liquidy. Do you whip it at all?
I’m making my first layer cake tomorrow and I’m nervous about the ganache frosting I want to do
Hi there! This recipe is a great consistency for frosting, as the icing sugar makes it set harder than standard ganache so you shouldn’t need to whip it at all. I just place it in the fridge and test it every now and then with a knife to see if it’s spreadable. Wait until it’s about soft butter consistency, so that you feel comfortable spreading it. It will eventually set quite hard if you leave it in the fridge, so the key is to just keep an eye on it and take it out of the fridge when it reaches that perfect soft buttery consistency. Happy baking!!