Almond Rocher Cake

Why This Recipe Works:

Almond Rocher Cake brings together the luxurious taste of chocolate with the crunchiness of roasted almonds. The cake layers are moist and rich, while the almond frosting and chocolate ganache add an extra layer of indulgence.

Ingredients:

Cake:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk, room temperature
• 1/2 cup vegetable oil
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup boiling water

Almond Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/4 cup almond paste
• 1 teaspoon almond extract
• 1/4 cup heavy cream

Chocolate Ganache:

• 1 cup heavy cream
• 1 cup dark chocolate, chopped

Garnish:

• 1 cup roasted almonds, chopped
• Chocolate shavings
• Whole roasted almonds

Directions:

Preheat the Oven:

1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans or line them with parchment paper.

Mix Dry Ingredients:

1. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Mix Wet Ingredients:

1. In another large bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.

Combine Ingredients:

1. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
2. Stir in the boiling water until the batter is smooth. The batter will be thin.

Bake the Cakes:

1. Divide the batter evenly between the prepared cake pans.
2. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Almond Frosting:

1. In a large mixing bowl, beat the softened butter and almond paste until creamy.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Add the almond extract and heavy cream. Beat until the frosting is smooth and fluffy.
4. Keep the frosting refrigerated until ready to use.

Prepare the Chocolate Ganache:

1. Place the chopped dark chocolate in a heatproof bowl.
2. In a small saucepan, bring the heavy cream to a simmer over medium heat.
3. Pour the hot cream over the chocolate and let sit for 5 minutes.
4. Stir until the chocolate is completely melted and the ganache is smooth.
5. Let the ganache cool to room temperature.

Assemble the Cake:

1. Once the cakes are completely cool, place one layer on a serving plate.
2. Spread a layer of almond frosting over the cake layer.
3. Place the second cake layer on top and frost the top and sides of the cake with the remaining almond frosting.

Glaze the Cake:

1. Pour the cooled chocolate ganache over the top of the cake, letting it drip down the sides.
2. Smooth the ganache with a spatula if needed.

Garnish:

1. Garnish the cake with chopped roasted almonds, chocolate shavings, and whole roasted almonds if desired.

Notes:

• Ensure all ingredients are at room temperature for the best results.
• You can adjust the sweetness of the frosting by adding more or less powdered sugar.