Chocolate Chip Almond Cake

Chocolate chip almond cake is my favorite chocolate cake packed full with chocolate chips and frosted with a chocolate chip almond flavored French buttercream. 

Double chocolate cake with chocolate chip almond buttercream…what’s not to love? There are so many flavor combinations and variations for layer cakes, and if you are a regular here at Baran Bakery, you will know this is probably one of my favourite styles of cakes to make. 

This flavour combination is both decadent and also surprisingly light and the texture is the perfect balance; sturdy yet fluffy. The intensity of the chocolate cake paired with the chocolate chip almond buttercream is a clear winner. 

How to make chocolate almond cake? 

I prefer to keep my recipes as simple as possible without skipping any important details or tips to help you in the kitchen. It’s so important to enjoy the process of baking as well as the eating, don’t you agree? The full and in detail instructions are in the recipe card, but I do have some handy dandy tips for you in here as well, if you’re interested, of course. 

Chocolate Cake

I’ve tested what feels like hundreds and hundreds of chocolate cake recipes (not that i’m complaining) and although I love a moisture heavy, indulgent melt in your mouth, bite, I prefer a sturdy texture with a fluffy quality, the type of sponge that doesn’t instantly fall apart. Basically the perfect bite! This chocolate cake recipe, in my opinion, achieves a perfect texture balance. 

Ingredients:

• Flour: I develop most of my recipes with all-purpose flour because it is easily accessible and most of you probably have it in your kitchen pantry already! Convenience for me is a priority. 
• Cocoa Powder: Cocoa powder in chocolate cakes achieves the perfect flavour balance. As opposed to chocolate, cocoa powder packs a more powerful and pure chocolate flavor punch! More chocolate flavor, who could be mad at that?
• Fat: I use butter and oil in almost all my cake recipes because I prefer the texture produced by the combination of both fats. Butter alone can make the cake texture quite dry, whereas oil can make it too squishy and wet, so I love the results of creaming the butter with the sugar for flavor and volume but then adding some oil too. It just works every time! 
• Sugar: Sugar provides flavor, structure, and moisture in cakes. It also helps with leavening since it gets creamed with the butter. If you’re aiming for a cake that’s a little less sweet, opt for a  European buttercream, like this French one or a Swiss meringue buttercream, instead of American buttercream.
• Liquid: I use milk and sour cream in my recipes. I like the fluffy texture provided by the combination of both. If you don’t have sour cream, you can replace it with greek yogurt. 

Chocolate chip almond buttercream 

There is no doubt that French buttercream is one of my favorite frostings but you can certainly use any type of frosting you prefer. Check out my cookbook, Frosted, for all the different types of frosting and how to use them. 

I could’ve totally taken this “almond” flavor in a different direction by using almond paste, almond butter or almond flour throughout the cake. BUT, the truth is, I really like the taste of almond extract and it was the main reason I wanted to make this cake. So yeah, it’s basically just French buttercream with almond and vanilla extract and some chocolate chips.

Also, if you’re wondering why I didn’t add chocolate chips to the whole frosting, it’s because they’re annoying to slice through so I just added them to the outside frosting. 

Chocolate ganache

Ganache sounds complex but my version is completely manageable, and so delicious. It is a two ingredient dream. All you need is a cup of chocolate chips or chopped chocolate and ½ a cup of heavy cream. 

It really is the perfect addition to almost any cake but especially to this chocolate almond cake. The ganache making process is simple and straightforward, so be warned, you might end up including chocolate ganache in all your bakes! Definitely not a bad thing, I doubt you’ll get any complaints!

Frequently Asked Questions (FAQs)

Why do ingredients have to be at room temperature

In three words: fluffiness, texture and precision! When at room temperature, eggs, butter, and other dairy ingredients form an emulsion which catches air. While your cake is baking in the oven, that trapped air expands and creates a well balanced perfectly textured cake! 

TIP: If your batter ever looks split/curdled when you add the eggs, it’s most likely either the temperature of your ingredients or the fat to liquid ratio is off. 

How to prevent the cake from sticking to the pan

I rarely encounter this problem because I usually just use a baking spray made with flour to grease my cake pans. It is not as common as greasing with plain butter or flour but it works every time for me and it’s so much easier. I’m all for simplifying and saving time during the baking process! If you’re nervous you can use parchment paper to line the pans as well. 

How do I know when my cake is done baking?

This is an important part to consider because an amazing cake can quickly become dry in a matter of minutes, and we don’t want dry cake right? Most people insert a toothpick and if it comes out clean without any raw batter on, that signals the cake is done baking but honestly, that’s doing too much and the cake could already be overbaked. 

I have a tip (or two!) for the perfect bake! If your cake pans are greased properly, the cake should release itself from the edge of the pan once it’s fully baked. Another way to know is that as soon as the top of the cake no longer looks wet, very gently press on the center of it and if it springs back, it’s done. If your fingerprint stays pressed down then baked for another 1-2 minutes and try again. 

What size can I make this cake into?

• Two layer 8 inch cake, bake for about 35 minutes
• Two layer 9 inch cake, bake for about 30 minutes
• One 9×13 inch cake, bake for about 45 minutes

How to store chocolate chip almond cake 

Store the frosted cake at room temperature for 2-3 days. If it’s sliced, make sure to cover the cut side with plastic wrap or a cake dome. You can also refrigerate the cake fully covered for up to a week. 

To freeze the cake, slice it and place the slices in an airtight container. Then place the container in a freezer bag, squeezing out all the excess air. Freeze for about 2 months.

Thanks so much for reading today’s post , if you have any questions just comment down below, i’m happy to answer! If you make this chocolate chip almond cake I would love to see the results, please make sure to tag me @baranbakery on instagram and order my cookbook, Frosted. As always, have a blessed day and happy baking!

Love, B

French Buttercream Recipe