Chocolate Almond Fudge Cake Recipes

Steps:

• In a large bowl, beat the egg whites, milk, water, applesauce and extract until well blended. In a small bowl, combine the flour, sugar, cocoa, baking powder, baking soda and salt; gradually beat into egg white mixture until blended (batter will be thin)., Pour into a 9-in. springform pan coated with cooking spray. Sprinkle with chips. Place pan on a baking sheet., Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 30 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely., For sauce, puree the raspberries in a blender; strain to remove seeds. Stir in sugar and lemon juice. Spoon sauce onto dessert plates; top with cake wedges. Garnish each with 1 tablespoon whipped topping and a raspberry.

Steps:

• Line a 9-inch baking pan with foil; spray foil with cooking spray.
• In large saucepan, mix powdered sugar, cocoa, and salt. Add almondmilk and buttery sticks. Cook over medium-low heat until buttery sticks melt and mixture is all moistened, stirring frequently. Cook and stir until mixture is smooth.
• Remove from heat. Beat with spoon until mixture loses its shine, about 5 minutes. Stir in almond flavor and almonds.
• Spread in pan. Cool completely, about 2 hours.

Steps:

• Preheat oven to 350°F. Coat a 9x5" loaf pan with nonstick spray. Line with parchment paper, leaving plenty of overhang on 2 sides (the spray will help it stick to the pan and stay flat). Spread out almonds on a rimmed baking sheet and toast, tossing halfway through, until golden brown, about 5 minutes. Let cool, then coarsely crush with a flat-bottomed glass.
• Meanwhile, place chocolate in a small glass or ceramic bowl and microwave in 20-second bursts, stirring well between each, until melted and smooth, 1-1½ minutes. Let cool slightly. (Alternatively, heat chocolate, stirring occasionally, in a heatproof bowl set over a small saucepan of simmering water until melted; do not let bowl touch water.)
• Purée avocado, maple syrup, and almond butter in a food processor until very smooth, about 1 minute. Add cocoa powder, kosher salt, and 2 Tbsp. cold water. Pulse until smooth, then add melted chocolate. Pulse just until combined, scraping down sides of bowl as needed.
• Transfer chocolate mixture to prepared pan and smooth top. Scatter reserved almonds over, then season with sea salt; press in lightly. Chill until firm, about 1 hour.
• Remove by lifting up parchment, then cut into squares or bars to serve.
• Do Ahead: Fudge can be made 1 week ahead. Cover and keep chilled.

Steps:

• Measure all cake ingredients into large mixer bowl.
• Beat until blended, then beat on high 3 minutes.
• Pour into three parchment paper lined or greased 9 inch round layer cake pans.
• Bake at 350°F for 25 to 30 minutes or until cake tester inserted in centre comes out clean.
• Cool in pans 10 minutes, then invert onto cooling rack.
• Cool completely.
• Beat cream, cocoa and icing sugar until stiff peaks form.
• Place one cake layer on serving plate and spread with 1/3 cream mixture, sprinkle with 1/3 nuts.
• Add remaining layers with cream and nuts.
• Refrigerate until serving time.
• To toast almonds, place on baking sheet in oven for 3 to 5 minutes after cakes have baked.

Steps:

• Place cream, water, cocoa powder, corn syrup, and salt in a small saucepan and mix to combine. Bring to a simmer over medium heat, whisking frequently, mixture is slightly thickened, about 3 minutes.
• Remove from heat and add chocolate, almond butter, and vanilla. Stir until chocolate is melted and sauce is smooth. Serve warm.

Steps:

• Preheat the oven to 375 degrees F. Butter and flour 2 (9-inch) round cake pans and line the bottoms with parchment paper.
• Sift the flour, baking powder, and salt together 3 times and set aside.
• In a mixer fitted with a whisk attachment, cream the butter until smooth and fluffy. Add the sugar and mix until blended. Add the eggs, 1 at a time, mixing after each addition until blended. Add the vanilla and almond extracts and mix.
• With the mixer running at low speed, and working in alternating batches, add the dry ingredients and the milk to the butter mixture, mixing just to combine after each addition. Mix until just smooth. Pour into 2 cake pans. Bake until risen, golden, and firm to the touch, about 25 to 30 minutes. Let cool in the pans.
• For the frosting: In a mixer with a whip attachment, cream the butter well. Add the confectioners' sugar gradually. Add the melted chocolate, then the vanilla. Add the milk by spoonfuls until you have reached a fudgy yet spreadable consistency.
• Once the cakes have cooled, place 1 layer on a serving platter and cover the top with frosting. Place the second layer on top of that but bottom-side up, to create a nice flat top. Press down to secure the layer. Frost the top and sides using a swirling motion. Or if you want it to look more professional, do a crumb layer of frosting, chill, then do a topcoat.

Steps:

• Preheat the oven to 375 degrees F.
• Butter and flour 2 (9-inch) round cake pans and line the bottoms with parchment paper.
• Sift the flour, baking powder, and salt together 3 times and set aside.
• In a mixer fitted with a whisk attachment, cream the butter until smooth and fluffy.
• Add the sugar and mix until blended.
• Add the eggs, 1 at a time, mixing after each addition until blended.
• Add the vanilla and almond extracts and mix.
• With the mixer running at low speed, and working in alternating batches, add the dry ingredients and the milk to the butter mixture, mixing just to combine after each addition.
• Mix until just smooth.
• Pour into 2 cake pans.
• Bake until risen, golden, and firm to the touch, about 25 to 30 minutes.
• Let cool in the pans.
• For the frosting: In a mixer with a whip attachment, cream the butter well.
• Add the confectioners' sugar gradually.
• Add the melted chocolate, then the vanilla.
• Add the milk by spoonfuls until you have reached a fudgy yet spreadable consistency.
• Once the cakes have cooled, place 1 layer on a serving platter and cover the top with frosting.
• Place the second layer on top of that but bottom-side up, to create a nice flat top.
• Press down to secure the layer.
• Frost the top and sides using a swirling motion.
• Or if you want it to look more professional, do a crumb layer of frosting, chill, then do a topcoat.

Steps:

• Heat the oven to 180C/160C fan/ gas 4 and line the base of a 20cm springform tin with baking parchment. Melt the chocolate and butter in a heatproof bowl set over a pan of just-simmering water, or in the microwave in 20-second bursts. Stir, then leave to cool slightly.
• Meanwhile, tip the eggs and sugar into a second bowl and beat with an electric whisk for 4-5 mins, or until thick and creamy. Add the mascarpone or soft cheese and vanilla, and continue to beat until everything is combined. Lightly fold in the cooled melted chocolate mixture until everything is one even colour, then fold in the almonds. Sift over the cocoa powder and a small pinch of salt, and fold in to combine.
• Scrape the cake batter into the prepared tin. Put the tin on a baking tray and bake for 35-40 mins until the cake is puffed up and has cracked on top. Remove from the oven and leave to cool in the tin for 30-40 mins - it will deflate as it cools. Serve warm as a chocolate pudding, or leave to cool completely and enjoy as a fudgy brownie cake. Dust with extra cocoa powder before serving.

Steps:

• In a large bowl, combine the cake mix, sour cream, water, butter and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Spoon 1/2 cupfuls into 10 greased 4-in. fluted tube pans. Bake at 350° for 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine cream cheese and confectioners' sugar until creamy. Fold in whipped cream and almond extract; set aside., For glaze, in a large saucepan, combine the confectioners' sugar, chocolate chips, butter and milk. Cook and stir over medium heat until smooth. Remove from the heat. Stir in cream and vanilla., Cut each cake horizontally into two layers. Place each bottom layer on a serving plate; top with a 3 tablespoons filling. Replace tops. Spoon glaze over cakes; sprinkle with almonds.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.
• Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth.
• Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.
• To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and beat in the icing sugar and cocoa powder, then add enough of the milk to make the icing fluffy and spreadable.
• Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.