This chocolate cake uses butter for flavor and almond flour for a never-fail moist and fluffy crumb, ideal for celebrations or an afternoon coffee and cake. With more of a milk chocolate, rather than dark chocolate flavor, it’s perfect for kids too.

Sometimes it just has to be chocolate and this chocolate cake is by far the best I know. An absolute delight!

Grated chocolate gives this cake its rich chocolate flavor. Line a plate or a baking pan with a layer of wax paper or parchment paper so you can easily catch your chocolate shavings and move them around, as needed. Hold the chocolate bar in one hand, at a bit of an angle, and a vegetable peeler of a cheese slicer in the other. Using long, even strokes, run the peeler or slicer along the side of the chocolate bar.

Chocolate Cake

Recipe by Anna BembryCourse: DessertCuisine: GermanDifficulty: Simple

Servings

servings

Prep time

minutes

Baking time

hour

Sometimes it just has to be chocolate and this chocolate cake is by far the best I know. An absolute delight!

Ingredients

300 g / 10.6 oz butter, at room temperature
150 g / 5.3 oz cane sugar
1 teaspoon vanilla extract
5 eggs, best if organic
180 g / 6.3 oz all-purpose flour
150g / 5.3 oz natural almond flour (unblanched, ground almonds)
30 g / 1.1 oz dark cocoa powder
2 teaspoons baking powder
1 teaspoon ground cinnamon
a pinch of salt
100 g / 3.5 oz milk chocolate shavings (see notes below on how to make your own chocolate shavings)
150 g / 5.3 oz milk chocolate couverture

Method

Preheat the oven to 180C / 350F. Adjust the oven rack to a middle position. Line a loaf pan with parchment paper.
Place softened butter and sugar into a large mixing bowl. Mix, using a hand mixer or stand mixer on medium speed until the butter mixture is pale yellow, light, and fluffy. One by one, add the eggs, beating between each addition. Continue mixing until the butter and eggs mixture is creamy and fluffy.
In a second bowl, combine flour, almond flour, cocoa powder, baking powder, cinnamon, and a pinch of salt. Fold dry ingredients into the butter and eggs mixture and stir briefly to combine.
Fold in chocolate shavings and transfer the batter to the prepared baking pan. Smooth the surface with a spatula.
Bake the cake for 50 – 60 minutes or until a toothpick inserted in the middle of the cake comes out clean. If necessary, cover with aluminum foil towards the end of the baking time so that the cake does not get too dark.
Remove the cake from the oven and allow it to cool down in the pan for a few minutes before removing it and letting cool down completely on a wire rack.
Prepare the milk chocolate couverture and spread it all over the cake. Allow it to set before slicing and serving.

Notes

How to make chocolate shavings: Line a plate or a baking pan with a layer of wax paper or parchment paper so you can easily catch your chocolate shavings and move them around, as needed. Hold the chocolate bar in one hand, at a bit of an angle, and a vegetable peeler of a cheese slicer in the other. Using long, even strokes, run the peeler or slicer along the side of the chocolate bar.