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Milk Chocolate Almond Cake! Fluffy almond cake layers with a rich milk chocolate ganache frosting. | livforcake.com
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5 from 4 votes

Milk Chocolate Almond Cake

This Milk Chocolate Almond Cake pairs fluffy almond cake layers with a rich milk chocolate ganache frosting.
Course Dessert
Cuisine Cake
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings 12
Calories 767kcal
Author Olivia

Ingredients

Milk Chocolate Ganache (make in advance):

  • 25 oz good quality milk chocolate finely chopped
  • 10 oz heavy cream 1 1/4 cup

Almond Cake:

Amaretto Syrup:

Instructions

Milk Chocolate Ganache (make in advance):

  • Place chopped chocolate into a large bowl.
  • In a small saucepan, bring cream just barely to a simmer. Pour over chopped chocolate and cover bowl immediately with plastic wrap. Let stand 5 mins. Stir with a spatula until combined and smooth. ***
  • Place plastic wrap directly on the surface of the chocolate. Allow to set at room temperature overnight.****

Cake:

  • Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
  • In a medium bowl, whisk flour, almond flour, baking powder,and salt until well combined. Set aside.
  • Combine milk and Amaretto. Set aside.
  • Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
  • Alternate adding flour mixture and milk mixture, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
  • Bake for approx. 35mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow cakes to cool completely.

Amaretto Syrup:

  • Place sugar and water into a small pot. Bring to a boil and simmer 2 mins. Remove from heat, stir in Amaretto. Cool completely.

Assembly:

  • Trim tops of each cake layer just slightly (to help the syrup absorb).
  • Place one layer of cake on a cake stand or serving plate. Brush generously with Amaretto Syrup. Top with approximately 2/3 cup of ganache and spread evenly. Repeat with remaining layers.
  • Frost and smooth the outside with a thin crumb coat. Allow to set at room temperature for 20mins. 
  • Frost the top and sides of the cake. Press chopped almonds into the top and side of the cake and pipe dollops on top of desired using a 1M tip.

Notes

* If you don't have almond flour and can't be bothered buying it (I don't blame you), you can just leave it out and increase the flour to 2 1/4 cups.
** If you prefer a non-alcoholic version, you can use almond extract instead. For the cake, use 1 tsp almond extract (at most) and increase the milk to 1 cup. For the syrup, use 1 tsp of almond extract instead of Amaretto. Almond extract is strong and it's easy to overdo it. Less is more here.
*** If you have unmelted chunks of chocolate in your ganache still, you can heat it up over a simmering double boiler on the stove.
**** You can speed up the thickening of the ganache by placing the it in the fridge, but you need to stir it often.

Nutrition

Calories: 767kcal | Carbohydrates: 87g | Protein: 8g | Fat: 45g | Saturated Fat: 25g | Cholesterol: 110mg | Sodium: 192mg | Potassium: 330mg | Fiber: 4g | Sugar: 68g | Vitamin A: 795IU | Vitamin C: 0.2mg | Calcium: 110mg | Iron: 2.9mg