MOCHA ALMOND FUDGE CAKE
This Mocha Almond Fudge cake has layers of moist almond and coffee-flavored cake with espresso buttercream swirled with chocolate fudge sauce. To finish it off, a silky chocolate buttercream with a chocolate ganache glaze and sliced almonds.
Provided by Julianne Dell
Categories Cake
Time 1h20m
Number Of Ingredients 26
Steps:
- Preheat the oven to 350°F. Prepare 3 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs, vanilla and almond extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
- Next mix in the sour cream and beat until well combined.
- In a separate bowl, combine the dry ingredients: flour, espresso powder, baking powder and salt. Add half the dry ingredients and beat on low speed while pouring in half of the coffee and mix just until the flour starts to incorporate.
- Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining coffee and beating until all of the ingredients are well combined.
- Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it's well mixed.
- Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-24 minutes. Rotate your pans in the oven halfway through baking.
- Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.
- Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color.
- Next add the powdered sugar, espresso powder and liquid ingredients. Beat at a low speed until the ingredients start to incorporate.
- Once incorporated, whip at a high speed for 2-3 minutes until the frosting is light and airy. Place the frosting in a large piping bag and snip the end of the bag off about ½-inch up.
- Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color. Next, beat the cocoa powder into the butter until well mixed.
- Alternate adding 1 cup of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure all the powdered sugar is well combined, and once completed, whip for 3-4 minutes until the frosting is light and airy.
- level off your cakes by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake on top.
- Pipe half of the filling on the first layer by making 3 concentric circles from the outside edge to the middle, leaving a gap in between the circles.
- Heat the hot fudge sauce for 30-45 seconds until it's warm (but not hot) and can be evenly stirred. Place the fudge in piping bag and cut off the tip. Fill in the gaps between the circles of frosting with hot fudge.
- Spread evenly with an offset spatula to smooth out the top. Add the second layer of cake and repeat the above steps. Place the third layer of cake on top.
- Take your offset spatula and spread any excess frosting from the edges around the outside of the cake.
- Next, add a thin crumb coat with your chocolate frosting, making sure to fill in any gaps between the layers. Refrigerate this cake for 20 minutes.
- Take ¾ of the remaining frosting and place in a large piping bag fitted with tip 789 (cake icing tip) or other large open round piping tip.
- Pipe the chocolate frosting around the edges of the cake. Then use an offset spatula or icing smoother to create a smooth edge.
- Use your hands to press the sliced almonds along the bottom edge of the cake.
- In a microwave-safe bowl, combine the chocolate and 2 tablespoons of heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments.
- Once the chocolate is fully melted add the corn syrup and stir the mixture until it's well mixed. Add additional heavy whipping cream if needed to thin the chocolate. Use a spoon or piping bag to drizzle the ganache along the edges of the cake.
- Use remaining chocolate frosting to pipe large rosettes on top of your cake and garnish with sliced almonds.
ALMOND FUDGE CAKES
I teach in a school with three to four teachers per grade. I bake this cake in small springform pans so that each group can grab a cake before school and divide it among themselves later. Sometimes I slice the cakes into three or four slices and fill one layer with strawberry preserves or cherry pie filling. -Carleen Johns, Brownwood, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 10 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 870 calories, Fat 53g fat (28g saturated fat), Cholesterol 178mg cholesterol, Sodium 603mg sodium, Carbohydrate 89g carbohydrate (68g sugars, Fiber 3g fiber), Protein 12g protein.
CHOCOLATE ALMOND FUDGE
Rich chocolate flavor in a creamy fudge enhanced by the crunchy, nutty flavor of almonds. Add this to a holiday dessert table for rave reviews.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 2h15m
Yield 36
Number Of Ingredients 8
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.
SLIVERED ALMOND PASSOVER FUDGE CAKE
Provided by Food Network
Categories dessert
Time 1h20m
Yield Makes one very rich 9-inch cak
Number Of Ingredients 13
Steps:
- Set a rack at the middle level of the oven and preheat to 350 degrees.
- Use an electric mixer on medium speed, fitted with the paddle attachment to beat together the butter, sugar, brown sugar, espresso powder and almond extract until light, about 2 minutes. Beat in chocolate, then eggs, one at a time, beating well after each addition. Stop to scrape bowl and beater often.
- Beat in the cake meal, then almonds.
- Scrape the batter into the prepared pan and smooth the top. Bake the cake 30 to 40 minutes, until it is fairly firm in the center, but still somewhat soft in general. Do not overbake or cake will be very dry. Cool the cake up on a rack.
- To finish the cake, run the blade of a small knife between the side of the pan and the cake all around to loosen it. Unbuckle the springform side and remove it, but leave the cake on the base.
- To make the whipped cream, combine the cream, sugar and vanilla in the bowl of an electric mixer and whip until the cream holds soft peaks. Spread the cream over the top of the cake and sprinkle with the slivered almonds. If you are preparing the cake early in the day, leave it covered at room temperature and whip the cream and refrigerate it. Rewhip the cream if it has separated, spread it on the cake and sprinkle with the almonds right before serving.
ALMOND FUDGE BANANA CAKE
Make and share this Almond Fudge Banana Cake recipe from Food.com.
Provided by CoolMonday
Categories Dessert
Time 1h50m
Yield 16-20 serving(s)
Number Of Ingredients 11
Steps:
- Mash bananas and set aside. Beat sugar and margarine until light and fluffy.
- Beat in eggs, liqueur and vanilla.
- Combine dry ingredients.
- Stir in almonds.
- Add to sugar mixture alternately with bananas.
- Beat well.
- Pour batter into greased 10-inch Bundt pan.
- Bake in preheated 350°F oven 45 to 50 minutes or until toothpick inserted in center comes out almost clean and cake pulls away from side of pan.
- Cool 10 minutes.
- Remove cake from pan to wire rack to cool completely.
- Drizzle glaze over top and down side of cake. Make 16-20 servings.
Nutrition Facts : Calories 224.8, Fat 9.2, SaturatedFat 1.8, Cholesterol 34.9, Sodium 246.8, Carbohydrate 33.9, Fiber 1.9, Sugar 21.8, Protein 3.8
ALMOND JOY CAKE
This is a fantastic Almond Joy cake recipe-tastes just like the candy bar. -Daria Burcar, Rochester, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. Grease and flour two 9-in. round baking pans. In a large bowl, combine cake mix, buttermilk, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Divide batter between prepared pans. Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large saucepan, combine marshmallows, sugar, milk and cornstarch. Cook and stir over low heat until marshmallows are melted; increase heat to medium and bring to a boil, stirring constantly. Stir in coconut and almonds. Remove from heat; cool. Refrigerate filling until cold but still spreadable, about 45 minutes., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate. Spread with 1/3 of coconut filling. Repeat twice. Top with remaining cake layer. Spread fudge frosting over top and sides of cake. Refrigerate until set, at least 1 hour. Garnish with coconut flakes and almonds if desired. Refrigerate leftovers.
Nutrition Facts : Calories 502 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 371mg sodium, Carbohydrate 73g carbohydrate (56g sugars, Fiber 3g fiber), Protein 5g protein.
ALMOND FUDGE
This fudge recipe is from my grandfather-in-law, Max. He makes it for holiday gatherings where it's a favorite.-Kathryn Maxson, Mountlake Terrace, Washington
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 2 pounds.
Number Of Ingredients 6
Steps:
- Line a 9-in. square pan with foil and greased the foil with butter; set aside. In a heavy saucepan, dissolve coffee in milk over medium heat. Reduce heat to low. Stir in chocolate chips until melted. Remove from the heat; stir in extracts. Spread into prepared pan. Refrigerate until firm., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.
Nutrition Facts :
CHOCOLATE ALMOND FUDGE CAKE
This made a great special occasion cake, (birthday) this weekend. Very Nummy! Caught my eye on the new Canadian Living mag calendar for December 2002.
Provided by Derf2440
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 399.8, Fat 20.9, SaturatedFat 10.9, Cholesterol 99.3, Sodium 387.6, Carbohydrate 49.9, Fiber 3.1, Sugar 27.5, Protein 7
More about "almond fudge cakes recipes"
COCONUT AND ALMOND FUDGE - LOVE BAKES …
From lovebakesgoodcakes.com
CHLOE’S MOCHA ALMOND FUDGE CAKE - STEVEN AND …
From cbc.ca
ALMOND AND CHOCOLATE FUDGE MINI CAKES - ONE GREEN PLANET
From onegreenplanet.org
ICE CREAM CAKE | LIFE, LOVE AND SUGAR
From lifeloveandsugar.com
30 BEST ALMOND DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
ALMOND BUNDT CAKE - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
CAKES & CUPCAKES | RECIPES | ROBIN HOOD®
From robinhood.ca
VELVET ALMOND FUDGE CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
RASPBERRY ALMOND FUDGE CAKE RECIPE - UNCONVENTIONAL BAKER
From unconventionalbaker.com
RASPBERRY ALMOND FUDGE ICE CREAM CAKE - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
CHLOE’S MOCHA ALMOND FUDGE CAKE - STEVEN AND CHRIS - CBC
From cbc.ca
ALMOND CAKE RECIPES
From allrecipes.com
MOCHA ALMOND FUDGE CAKE - CAKE PAPER PARTY
From cakepaperparty.com
15 OREO BUNDT CAKE RECIPES - SELECTED RECIPES
From selectedrecipe.com
MOCHA ALMOND FUDGE CAKE – HELLO HOLIDAY SEASON!
From still-busy-baking.ca
KETO ALMOND BUTTER FUDGE RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
CHERRY ALMOND CAKE RECIPE - NYT COOKING
From cooking.nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love