Chocolate Topped Almond One Layer Cake Recipes

ONE LAYER CAKE RECIPE

Steps:

• Preheat oven to 350°.
• Butter and flour one 9-inch cake pan, then line the pan with parchment paper. Spray and flour the parchment paper, shaking out the excess flour.
• In a large measuring cup, add the buttermilk, eggs, egg yolk, vanilla and almond extracts and beat with a fork until blended. Set aside.
• Sift the cake flour, baking soda, baking powder, salt, and sugar into a large bowl and blend on low using a hand mixer for about 30 seconds.
• With the mixer running on low, add the butter, one piece at a time. Pour in the vegetable oil. Mix until the flour and butter clump together and appear pebbly, about 30 seconds after the vegetable oil has been added.
• Pour in a little more than half of the buttermilk-egg mixture and mix on the lowest speed until blended, about 10 seconds. Increase the speed to medium-high and mix until starting to appear light and fluffy, about 1 minute. Without turning off the mixer, add the remaining buttermilk mixture in a slow stream.
• Stop the mixer and scrape the sides and bottom of the bowl, then beat at medium-high speed for about 15 seconds until well-mixed.
• Pour batter evenly into the prepared cake pan and bake until golden brown, 20-25 minutes.
• Cool pan on a wire rack for 10 minutes, then run a knife around the edges to loosen. Invert the cake onto a plate, peel off the parchment, then invert back onto the wire rack. Allow to cool completely before frosting.
• Chocolate Buttercream Frosting
• Using hand mixer, blend butter until creamy. Sift confectioners sugar, cocoa, and salt into the butter. Mix until blended. Add vanilla and half-and-half and blend until spreadable consistency.

ALMOND LAYER CAKE WITH WHITE CHOCOLATE FROSTING

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour, tapping out the excess. Pulse 2 cups flour, the baking powder, salt and almonds in a food processor until the nuts are finely ground into a powder, 2 to 3 minutes. Whisk the egg whites, milk, and vanilla and almond extracts in a medium bowl until combined.
• Beat 1 stick butter and the granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; beat in the flour mixture in 3 additions, alternating with the milk mixture, beginning and ending with the flour, until just combined.
• Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to racks and let cool in the pans. (The cakes can be frozen, wrapped in plastic wrap, for up to 2 weeks. Unwrap and thaw at room temperature.)
• Make the frosting: Microwave the white chocolate in a microwave-safe bowl in 20-second intervals, stirring, until melted; set aside. Beat the cream cheese, butter, confectioners' sugar and vanilla in a large bowl with a mixer on medium speed until smooth and creamy, about 4 minutes. Gently fold in the melted white chocolate with a rubber spatula. (The frosting can be refrigerated, covered, for up to 2 days. Beat with a mixer to soften just before frosting the cake.)
• Assemble the cake: Loosen the edges of the cakes with a knife, then invert 1 layer onto a platter and peel off the parchment. Spread 1 to 1 1/2 cups frosting on top. Remove the other layer from the pan, peel off the parchment and carefully place on top of the first layer. Cover the top and sides of the cake with a thin layer of frosting (this is the "crumb coat"; it doesn't have to be perfect). Chill 15 minutes, then cover with the remaining frosting and decorate with nonpareils.