Indulge in Decadence: Chocolate Almond Pound Cake Recipe
Welcome to my recipe for Chocolate Almond Pound Cake! I guarantee you that this cake will be a showstopper at any gathering or event. Our recipe is simple, yet delivers a rich and indulgent flavor that chocolate lovers and almond enthusiasts alike will appreciate.
As a chef specializing in British cuisine, I have always been a fan of pound cakes – especially the classic lemon and vanilla versions. However, I wanted to create something different, something that would add a bit more excitement to the table. This led me to create the perfect recipe for a chocolate almond pound cake.
What set this cake apart from other variations is the balance between the rich chocolate flavor and the nutty aroma of almonds. In this recipe, I use both ground almonds and sliced almonds evenly spread throughout the cake layers. Trust me when I say that this combination creates an exquisite taste that’s truly one of a kind.
Finally, as someone who is passionate about cooking with locally-sourced and fresh ingredients, I kept that in mind while creating this recipe. My recipe uses organic unsalted butter sourced from nearby farms, along with other gluten-free substitutions like almond flour instead of all-purpose flour.
So without further ado, let’s dive into this decadent Chocolate Almond Pound Cake recipe that will leave your taste buds begging for more!
Why You’ll Love This Recipe
Whether you’re a professional baker or new to the kitchen, this chocolate almond pound cake recipe is sure to become a staple in your culinary repertoire. With its rich, decadent flavor and soft yet dense texture, this pound cake is perfect for any occasion – from casual family dinners to elegant soirées.
One of the reasons why you’ll love this recipe is how easy it is to make. You don’t need any fancy equipment or hard-to-find ingredients – just simple pantry staples like all-purpose flour, baking powder, salt, eggs, butter, sugar, and sour cream. Plus, with clear and concise instructions provided here, you can quickly and easily make your own chocolate almond pound cake!
What really sets this almond pound cake apart from other dessert recipes is its unique blend of flavors. The combination of chocolate and almonds creates an unforgettable taste experience that will satisfy any sweet tooth. And because it uses almond flour in addition to regular flour, it has a distinct nutty flavor that’s both rich and comforting.
This recipe will become the go-to when you crave something sweet but don’t want anything too heavy or complicated. Its simple elegance makes it perfect for any event or occasion. It’s like Gold Miner meets Almond Joy — an unexpected yet delightful combination that’ll surprise your taste buds with each bite!
So why wait? Try this delicious chocolate almond pound cake recipe today and see for yourself why it’s one of our all-time favorite desserts!
Ingredient List
Let’s start by gathering all the cake ingredients needed for this delicious Chocolate Almond Pound Cake. You will need 2 cups of all-purpose flour, 1/2 cup of almond flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Don’t forget to have 2 sticks (16 oz) of unsalted butter softened at room temperature.
In addition to these classic ingredients, you’ll also need some unique ones to give this cake its chocolaty and nutty flavor. Gold Miner or Almond Joy might come to mind when you see the list: you will need 1/2 cup of ground almonds and 1/2 cup of chocolate chips (or chopped chocolate).
The Recipe How-To
Now, let’s get cooking! Follow these simple steps to create a mouth-watering chocolate almond pound cake that will become a staple in your dessert rotation.
Ingredients
Before we start with the instructions, let’s gather all of our ingredients. You will need:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs, preferably organic and free-range
- ½ cup ground almonds
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1/4 cup sour cream
- 1/4 cup whole milk
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped chocolate or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a bundt pan with butter and dust it lightly with flour. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, approximately two to three minutes.
- Add the eggs one at a time and mix until combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together ground almonds, all-purpose flour, baking powder, and salt.
- Gradually fold in the dry ingredients into the wet mixture alternately with sour cream and milk until just combined.
- Stir in vanilla extract and chopped chocolate or chocolate chips.
- Pour batter into prepared bundt pan. Tap the pan several times on your counter to level out the batter and remove any air bubbles.
- Bake in preheated oven for approximately 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove from oven and allow cake to cool down completely into bundt cake pan for approximately 10 minutes before turning it over onto a wire rack to cool completely.
Serving and Pairing
Serve this delicious chocolate almond pound cake fresh on its own or paired with a cup of coffee or tea. For an extra special treat, warm up a slice and serve with a dollop of whipped cream or vanilla ice cream.
Enjoy your homemade creation!
Substitutions and Variations
Are you looking for ways to make this chocolate almond pound cake recipe your own? Here are some substitutions and variations that you can try:
1. Gluten-Free Variation: If you want to make this pound cake gluten-free, simply replace the all-purpose flour with almond flour. Almond flour adds a subtle nutty flavor and a moist texture that is perfect for this chocolate almond pound cake recipe.
2. Chocolate Berry Variation: If you want to add a fruity touch to your chocolate almond pound cake, try adding fresh berries such as raspberries or strawberries. Simply mix them into the batter before pouring it into the bundt pan.
3. Gold Miner Variation: For a decadent twist, try adding a layer of gold miner-style caramel sauce to the top of the chocolate almond pound cake after it has cooled down. The sweet and buttery caramel pairs perfectly with the rich chocolate flavor of this pound cake.
4. Almond Joy Variation: This variation involves adding shredded coconut and chopped almonds evenly across the top of the batter before baking. This will create a layer of texture and crunch that perfectly complements both the chocolatey and nutty flavors in this pound cake.
5. Marble Pound Cake Variation: Want to impress guests at your next dinner party? Try creating a chocolate almond marble pound cake by dividing the batter in half and mixing cocoa powder into one half before spreading it onto the other half in a bundt pan.
Remember, there’s no wrong way to enjoy this delicious chocolate almond pound cake recipe – so don’t be afraid to be creative and experiment!
Serving and Pairing
After putting in all the work to bake this decadent chocolate almond pound cake, it’s important to serve it with a complementing side or beverage.
If you’re serving this cake for breakfast or brunch, I recommend cutting a slice and enjoying it with a hot cup of coffee or tea. The sweetness of the cake pairs perfectly with a bitter or bold roast. If you’re feeling indulgent, add a dollop of whipped cream on the side.
For dessert, consider pairing this cake with a scoop of vanilla ice cream or a drizzle of caramel sauce. The darkness of the chocolate and the nutty flavor of the almonds make for an excellent match with something creamy and sweet.
This pound cake can also be enjoyed as an afternoon treat alongside a glass of cold milk or hot chocolate. The rich and chocolatey flavors balance out perfectly against the light and refreshing taste of milk.
No matter how you choose to serve this cake, I guarantee that it will always be the star of the show. It’s versatile enough to pair well with just about any beverage or side dish, making it perfect for any occasion!
Make-Ahead, Storing and Reheating
One of the best things about this chocolate almond pound cake is that it can be made ahead of time and stored for later. This makes it an ideal dessert to bake for those special occasions when you’re looking to impress your guests with something homemade, yet easy and convenient.
To make this process smoother, you can make the cake in advance and store it in an airtight container on your kitchen counter or in the refrigerator for up to five days. If you prefer to keep it fresh longer, store it in the freezer. To do so, wrap the cake tightly with plastic wrap before placing it inside a freezer-safe container. The cake will keep well for up to three months.
When you’re ready to serve, allow the cake to come back to room temperature before slicing it. For best results, reheat each slice in the microwave or oven by wrapping it loosely in foil and heating it until warmed through.
Whether you’re hosting a dinner party, potluck gathering or just preparing a treat for your family at home, this chocolate almond pound cake is sure to satisfy everyone’s sweet tooth. So feel free to make it ahead of time and store it until you’re ready to serve – your taste buds (and busy schedule) will thank you!
Tips for Perfect Results
To achieve the perfect chocolate almond pound cake, there are a few tips that can elevate your baking game. First, make sure all the ingredients are at room temperature before starting. This will help them mix together more easily and create a smoother batter.
Second, sift the all-purpose flour, almond flour, baking soda, baking powder, and salt together into a bowl. This will remove any lumps and ensure even distribution of these dry ingredients in the batter.
Third, when creaming the butter and sugar together, ensure that the butter is softened but not melted. Cream it on medium speed for at least 5 minutes until light and fluffy. Gradually add in the sugar and continue mixing until fully combined.
Fourth, add in the eggs one at a time and mix well after each addition. Be sure to use high-quality eggs preferably organic or free-range.
Fifth, fold in the sour cream gently to avoid deflating the batter. This will add moisture to the cake and help balance out the sweetness of the chocolate chips.
Sixth, distribute the almonds evenly throughout the batter so that every slice has some crunch.
Seventh, for a more pronounced chocolate flavor, swirl melted chocolate into the batter before baking or sprinkle some chocolate chips on top before placing it into the oven.
Eighth, don’t overbake! Check on your cake starting around 50 minutes in and take it out when a toothpick inserted into the center comes out clean.
Lastly, once you’ve removed your cake from the oven let it cool completely before slicing into it. The aroma of this soft and moist almond cake may be irresistible but letting it rest will ensure optimum texture.
By following these tips not only will you achieve a sumptuous Chocolate Almond Pound Cake that everyone will crave but you’ll feel like an accomplished chef taking these expert tips to try other desserts such as Amaretto Cake or White Chocolate Almond Pound Cake
FAQ
Now, let’s move on to the Frequently Asked Questions (FAQ) section of this chocolate almond pound cake recipe. This section aims to provide you with answers and solutions to some common inquiries that may arise while preparing this delightful dessert. So, whether you’re an experienced baker or a beginner in the kitchen, keep reading to clear up any doubts or uncertainties you may have!
What is Elvis Presley pound cake?
The significance of pound cake to Elvis Presley can be traced back to his close friend, Janelle McComb, who baked him this cake during his childhood. It is said that McComb passed on her recipe for this special cake to the Sterns on the occasion of The King’s 10th death anniversary in 1987. Apparently, McComb used to bake two loaves of pound cake every Christmas and take them to Graceland.
Why is pound cake so dry?
When a cake turns out dry, there are a few reasons that could have caused it. It’s possible that the cake was left in the oven for too long, causing it to be over-baked. Another common cause is the use of too much flour, or not enough butter and sugar. To fix this issue, consider reducing the oven temperature or taking the cake out a few minutes earlier than the recipe suggests.
What causes a pound cake to be gummy?
Have you ever wondered why the texture of a cake turns rubbery instead of soft and spongy? Well, it turns out that the culprit behind this undesirable texture is an activated gluten which comes from over mixing flour. And what causes over mixing? Incorrectly creaming butter and sugar.
Can you use milk instead of water in a pound cake?
When it comes to making classic pound cakes, I have a secret ingredient that always delivers the perfect texture – whole milk. Its moisture enriches the cake and perfectly complements the rest of the ingredients. Remember to use the milk at room temperature for optimal results.
Bottom Line
In conclusion, this Chocolate Almond Pound Cake recipe is a delicious and decadent dessert that will satisfy your sweet cravings. The combination of chocolate and ground almonds create a unique flavor profile that you won’t want to miss. It’s perfect for any occasion, from a family gathering to a fancy dinner party.
Not only is this recipe easy to follow, it allows for substitutions and variations to suit personal preferences. The cake can be made gluten-free with almond flour, and milk can be substituted with sour cream for added richness. Additionally, it can be stored and reheated easily for extended enjoyment.
So why not give this recipe a try? Share it with your loved ones and impress them with your culinary skills. With its rich chocolate flavor and delightful almond notes, this Chocolate Almond Pound Cake will surely become one of your favorite dessert recipes. Bon appétit!
Chocolate Almond Pound Cake Recipe
Ingredients
- 2 1/2 cups all-purpose flour
- 2/3 cup cocoa
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 1/2 cups sugar
- 1 cup butter, softened (2 sticks)
- 6 eggs
- 1 1/2 cups sour cream
- 1/2 teaspoon almond extract
- 1/2 cup slivered almonds
Instructions
- Preheat oven to 350°F Grease and flour a 10 inch tube pan.
- In a small bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda; set aside.
- In large mixing bowl, beat sugar and butter until creamy.
- Add eggs, 1 at a time, beating well after each addition.
- Beat in sour cream and almond extract.
- Gradually blend in flour mixture.
- Pour into prepared pan. Sprinkle with slivered almonds on top of batter.
- Bake for 70 minutes or until cake tester comes out clean.
- Cool 15 minutes, then turn out from pan and cool completely.
- (I love serving this with fresh sliced strawberries or raspberries on top).
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.