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Coffee Almond Cake with Chocolate Layer

moka coffee pot
A luscious coffee-infused almond cake with a decadently smooth chocolate layer, combining nutty richness with bold coffee flavor.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 370 kcal

Ingredients
  

For the Cake:

  • 1 cup brewed coffee cooled
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup granulated sugar
  • ½ cup unsalted butter softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup ground almonds

For the Chocolate Layer:

  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream
  • 1 tbsp unsalted butter

Instructions
 

  • Preheat the oven to 350°F and grease two 8-inch round cake pans.
  • In a bowl, whisk together flour, baking powder, baking soda, and salt.
  • Beat butter and sugar with an electric mixer until light and fluffy.
  • Add eggs one at a time, mixing well after each.
  • Stir in vanilla extract and ground almonds.
  • Gradually add brewed coffee and mix until smooth.
  • Divide the batter evenly between the pans and bake for 35-40 minutes.
  • Let cakes cool in the pans for 10 minutes, then transfer to a cooling rack.
  • For the chocolate layer, melt chocolate chips, heavy cream, and butter in a double boiler.
  • Stir until smooth, then allow it to cool slightly.
  • Once cakes are cooled, frost the top of one layer with the chocolate mixture.
  • Top with the second cake layer and spread the remaining chocolate over the top.
  • Let the cake set for 10 minutes before serving.
  • Enjoy while pretending to be a sophisticated dessert connoisseur.

Notes

Nutritional Values (Per Serving)

  • Calories: 370
  • Total Fat: 24g
  • Saturated Fat: 12g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 6g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 5%
  • Calcium: 4%
  • Iron: 8%
  • Potassium: 3%
  • Magnesium: 6%

Additional Notes/Tips to Enhance Flavor

  • Add a dash of cinnamon to the cake batter for a warm, spiced twist.
  • Experiment with dark chocolate for a richer, more intense layer.
  • Try substituting almond flour for ground almonds to intensify the nutty flavor.
  • Store leftovers in an airtight container for up to 3 days, though we doubt there will be any left.