Mocha Almond Cake

moka coffee pot

A decadent cake combining the boldness of mocha with the crunch of almonds—perfect for coffee lovers who need dessert with their caffeine.

Prep Time 25

Cook Time 50

Total Time 1 15

Servings 10 servings

Calories 360 kcal

Preheat and Prepare Pan:
Preheat the oven to 350°F (175°C).
Grease and line a 9-inch cake pan with parchment paper.
Mix Dry Ingredients:
In a bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, salt, cocoa, and espresso powder.
Cream Butter and Sugar:
In another bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
Add Eggs and Vanilla:
Beat in eggs one at a time. Stir in vanilla extract.
Combine Dry and Wet Ingredients:
Gradually add dry ingredients, alternating with milk and coffee, mixing until smooth.
Fold in Almonds:
Gently stir in chopped toasted almonds.
Bake:
Pour batter into the prepared pan and bake for 50 minutes or until a toothpick inserted comes out clean.
Make the Ganache:
Heat heavy cream until warm (not boiling).
Pour over chocolate chips and espresso powder, then whisk until smooth.
Cool and Frost:
Let the cake cool, then pour ganache over the top.
Sprinkle with extra chopped almonds.
Serve:
Slice, serve, and enjoy your caffeinated masterpiece.