Almond Fudge Cakes Recipes

MOCHA ALMOND FUDGE CAKE

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.

MOCHA ALMOND FUDGE CAKE

Steps:

• Preheat oven to 350 F (180 C). Spray three 8-inch round cake pans with Baker's Joy or grease and flour.
• In a medium bowl combine chocolate and espresso and carefully whisk until the chocolate is completely melted and the mixture is smooth. If necessary microwave for 30 seconds to get the chocolate to melt. Stir in the cocoa powder and aside to cool to room temperature.
• Whisk together the flour, baking soda and salt in a medium bowl and set aside.
• In a mixer bowl beat the butter, oil and sugar for 2 minutes on medium-high power until light and fluffy; add the eggs one at a time with the mixer on medium until they are incorporated. Stir in extracts. With the mixer on low speed add the cooled chocolate-espresso mixture and stir to combine. Sprinkle the dry ingredients and mix on low until moistened. Scrape the bottom of the bowl and then beat on medium-high speed for 1 minute until smooth and light.
• Spread into cake pans and bake for 28-32 minutes until it tests clean with a toothpick. Let cool in pans for 10 minutes and then turn out to a cooling rack to cool completely or wrap in plastic wrap until needed. Each layer should be about 1 ¼ inches tall.
• When completely cool, place one layer down on desired surface and pipe a 3/4-inch dam of Espresso Buttercream around the perimeter. Then spiral in a trail of buttercream leaving about 1 inch gaps between the spiral curves. Spoon the hot fudge within the curves of the spiral and smooth to even out. Top with a layer of chopped almonds. Place the next layer of cake on top of the previous layer and repeat the filling process. Finish with the final layer of cake and ice the cake with the remaining Espresso Buttercream. Chill the cake to ensure the icing is cool and firm, about 20 minutes. Warm the remaining hot fudge and pour over the chilled cake. Enjoy!
• Melt chocolate and butter with condensed milk and water. Stir until smooth. Add vanilla. Chill until slightly cool.
• Place the butter in the bowl of a mixer and blend on low for a few seconds to coat the bowl and beater. Add the marshmallow cream, corn syrup or sugar syrup, confectioner's sugar if using and vanilla and espresso paste; beat on medium high for 2 minutes until smooth and fluffy.
• Use immediately or store at room temperature for 2 days, in the refrigerator, tightly sealed, for 2 weeks or in the freezer for 2 months.
• For sugar syrup: Combine 1/3 cup water with 1 ¼ cups granulated sugar. Heat on high in microwave for 1 minute. Remove and stir adding 2-3 drops of lemon juice to prevent crystallization. If all of the sugar crystals are not dissolved return to the microwave and heat until no more sugar crystals remain, up to one minute more. Cool completely. To quick cool place in an 8-inch cake pan and cool in the freezer for 10-15 minutes.

CHOCOLATE ALMOND CAKE

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add sour cream and extracts; mix well. Combine flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For frosting, cream butter, sugar and extracts in a small bowl until smooth. Add milk until frosting reaches desired spreading consistency. Spread over cake. Decorate with almonds.

SLIVERED ALMOND PASSOVER FUDGE CAKE

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.

CHOCOLATE ALMOND FUDGE CAKE

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.

ALMOND FUDGE BANANA CAKE

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.